Tuesday, February 1, 2011

CI'S SLOW-COOKER SPLIT PEA SOUP

Cook's Illustrated

SLOW-COOKER SPLIT PEA SOUP

Serves 6 to 8. From The Best Make-Ahead Recipe.

Dried green peas can often contain small stones, so make sure to pick them over carefully.


PREP-AHEAD TIPS: You can store the following ingredients together:
1. Cook the vegetables as described in step 1, then transfer them to an airtight container and refrigerate.
2. Pick over and rinse the split peas and refrigerate.

2tablespoons vegetable oil
2medium onions , minced
2medium carrots , chopped medium
2celery ribs , chopped medium
Salt
4cups water
4cups low-sodium chicken broth
1pound green split peas (2 1/2 cups), picked over and rinsed
2medium smoked ham hocks
3bay leaves
1tablespoon minced fresh thyme leaves , or 1 teaspoon dried
1/4teaspoon red pepper flakes
2tablespoons juice from 1 lemon
Ground black pepper

INSTRUCTIONS

  1. 1. Heat the oil in a 12-inch nonstick skillet over medium heat until shimmering but not smoking. Add the onions, carrots, celery, and 1/4 teaspoon salt and cook until softened and lightly browned, 10 to 15 minutes.

  2. 2. Transfer the vegetables to the slow cooker insert and stir in the water, broth, split peas, ham hocks, bay leaves, thyme, and pepper flakes until evenly combined. Cover and cook on low until the soup has thickened and the peas are tender, 10 to 11 hours. (Alternatively, cover and cook on high for 6 to 7 hours.)

  3. 3. Remove and discard the bay leaves. Remove the ham hocks and transfer them to a plate to cool; when cool enough to handle, remove any meat, discarding the skin, fat, and bones, and add the meat back to the soup. Stir in the lemon juice, season with salt and pepper to taste, and serve.

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