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Classic Split Pea Soup
2 garlic cloves, peeled
8 ounces onion, peeled and chopped
1 celery stalk, chopped, top off
12 ounces waxy potatoes,
cut into ½- inch cubes
12 ounces carrots, peeled and thinly
sliced
1 pound green split peas, rinsed
6 cups chicken stock (page 24)
1 12-ounce ham hock
(or roasted turkey leg)
1 teaspoon freshly ground pepper
1 tablespoon thyme
¼ cup dry sherry
Makes 8 servings
Place all ingredients but the sherry into the ceramic pot of the Cuisinart
®
Slow
Cooker. Cover and press the on/off button to turn the unit on. Set time for 1 hour
and press High. Once time elapses reset time for 7 to 8 hours and press Low; slow
cooker will automatically switch to Warm until ready to serve.
To reserve, remove ham hock and discard bone; chop meat, and return it to soup.
Stir in sherry.
Nutritional information per serving (1 cup):
Calories 135 (4% from fat) • carb. 23g • pro. 8g • fat 1g • sat. fat 0g
• chol. 3mg • sod. 378mg • calc. 34mg • fiber 6g