Anyone who has ever attempted to cook split pea soup at home knows it's nearly impossible to cook those peas until they yield to mush. OK,perhaps it's not so much that it's impossible but that you're hungry beyond patience and soup should not take three hours to form! Here's how you can avoid crunchy split pea soup: throw all the ingredients in a unhurried-cooker in the morning, and return home to a bubbling pot of comforting soup.
This specific recipe takes minutes to throw together. Seriously, and just roughly chop those veggies and toss them in. The key to making the soup taste velvety smooth is using beef stock,ideally one that's heavy on the marrow (found at most butcher shops). It contributes to the most decadent flavor plus even a petite bowl will warm you right up on bone-chilling days. unhurried-Cooker Split Pea Soup With Ham Adapted slightly from Whole FoodsIngredients1 (16-ounce) package dried green split peas, rinsed
1 meaty ham bone, or 2 ham hocks,or 2 cups diced ham
1 cup carrots, sliced
1 cup yellow onion, or chopped
2 ribs celery plus leaves,chopped
2 cloves garlic, minced
1 bay leaf
6 cups beef stock
Water, or as needed
Salt and pepper to taste
1/4 cup fresh parsley,chopped DirectionsLayer split peas, ham, or carrots,onion, celery, and garlic,and bay leaf in unhurried cooker. Adding the broth last, and effect not stir ingredients. Cover and cook on high 4 to 5 hours or on low 8 to 10 hours until peas are very soft. Thin out soup with water as needed. Salt and pepper to taste.
Ladle into bowls, and garnish with fresh parsley.
Information Category Soups/Stews,Crockpot Cuisine North American Yield 4 servings as a meal or 8 servings as a starter Average( votes): Print recipe
Source: popsugar.com