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Classic Split Pea Soup

Classic Split Pea Soup


Makes 8 servings

2 cloves garlic, peeled
1 240g onion, peeled and cut into 2.5cm pieces
1 celery rib, top off, cut into 2.5cm pieces
1 360g all-purpose potatoes, peeled and cut into 8cm lengths
1 360g carrots, peeled and cut into 8cm pieces
1 450g green split peas, rinsed
6 cups chicken stock (page 24)
1 360g ham hock (or roasted turkey leg)
1 teaspoon freshly ground pepper
1 tablespoon thyme
1/4  cup dry sherry

In Cuisinart Food Processor, with motor running, drop garlic through feed tube and fi nely chop. Add onion and celery pulse 7 to 8 times to chop. Transfer to ceramic pot of a Cuisinart Slow Cooker.

Replace processor blade with 4-mm slicing disc. Fit potatoes into large feed tube and slice. Repeat with carrots. Add to Slow Cooker. Add peas, stock, ham hock, pepper and thyme. Cover and cook on High for 1 hour. Reduce heat to Low and cook 7 to 8 hours. Cooker can be set to Warm until ready to serve.

Remove ham hock and discard bone chop meat, and return it to soup. Stir in sherry before serving.

Note: If you do not have a food processor, you may chop and slice the vegetables by hand.

Nutritional information per serving: Calories 135 (4% from fat) – carb. 23g – pro. 8g – fat 1g – sat. fat 0g – chol. 3mg – sod. 378mg – calc. 34mg – fi bre 6g

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