Subj : Split Pea Soup Week - 1
To   : All
From : Dave Drum
Date : Tue Nov 12 2024 15:47:00

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Slow Cooker Split Pea Soup w/Horseradish Cream
 Categories: Vegetables, Herbs, Dairy, Citrus
      Yield: 7 servings
 
      3 tb Olive oil
      1    Yellow or red onion, minced
      3    Celery ribs; thin sliced
      1 lg Carrot; chopped
      5 lg Garlic cloves; smashed &
           - chopped
    1/2 ts Smoked paprika
    1/2 ts Garlic powder
      2    Fresh thyme sprigs, leaves
           - removed
           +=OR=+
    1/2 ts Dried thyme
      2    Fresh or dried bay leaves
           Salt & black pepper
      1 lb Smoked ham hock
      1 lb Green or yellow split peas
  5 1/4 c  Chicken stock (or water)
    1/4 c  Dry white wine or vermouth
    1/2    Lemon, juiced (about 1 tb)
      1 c  Sour cream
      2 tb Jarred, drained horseradish
      1 ts Dijon mustard
 
  In a 6 to 8 quart slow cooker, combine the oil, onion,
  celery, carrot, garlic, smoked paprika, garlic powder,
  thyme, bay leaves, 2 teaspoons salt and a few generous
  grinds of pepper. Add the ham hock, split peas, stock
  and wine, and cook on low until the peas are tender, 8
  to 10 hours.
  
  Discard the bay leaves. Transfer the ham hock to a bowl.
  Using two forks, pull the meat from the ham hock,
  discard the bone and return the meat to the pot. Stir in
  the lemon juice, then taste the soup, adding more salt
  and pepper if necessary. The soup will thicken as it
  sits; if it is too thick for your taste, stir in a bit
  of warm broth or water.
  
  Combine the sour cream, horseradish and mustard in a
  small bowl and season with salt and pepper. Serve the
  soup with the horseradish cream for topping.
  
  By: Sarah DiGregorio
  
  Yield: 6 to 8 servings
  
  RECIPE FROM: https://cooking.nytimes.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... Stupid idea #387: Taco Bells in Mexico City!
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