Creamy Split Pea Soup
A delicious combine made simply in the crockpot. I always try to resist eating it as soon as it comes out of the pot, but I strongly advise to let it 'set' in the refrigerator until the next day to let it obtain that lovely thickness that everyone loves about pea soup!
- Preparing Time: 8 hours
- Total Time: 8 hours
- Served Person: 8
sf
soup
vegetables
soups
crockpot
christmas
winter
low fat
white meat free
tree nut free
nut free
gluten free
contains red meat
shellfish free
contains dairy
slow cooker
- 1 teaspoon salt
- 2 bay leaves
- 1/4 teaspoon pepper
- 2 cloves garlic minced
- 3 quarts water
- 1 pound dried split peas
- 1/2 cup light cream
- 1 ham bone meaty (or hocks)*see note
- 1 cup ham diced & reserved, optional
- 3 celery stalks leaves included; chopped
- 1 large sweet yellow onion chopped
- 2 parsnips (or carrots), chopped
- 1/4 teaspoon thyme or 1 tablespoon fresh
- 1/4 cup fresh cilantro or parsley
- Carbohydrate 48.7270081641964 g
- Cholesterol 105.835187558583 mg
- Fat 39.1062115286696 g
- Fiber 17.2261778218947 g
- Protein 26.5469743039256 g
- Saturated Fat 18.6426437875831 g
- Serving Size 1 1 Serving (644g)
- Sodium 514.797536672874 mg
- Sugar 31.5008303423018 g
- Trans Fat 2.9107322159773 g
- Calories 641 calories
Combine all ingredients except cream in slow-cooking pot. Cover and cook on LOW for 8 to 10 hours. In last 30 minutes, remove ham bone or hocks; remove and chop meat; discard bones. Return meat to soup along with reserved cubed ham (if you have it). Using a large slotted spoon, put about 2/3 of the peas & parsnips into a blender along with a cup of broth and the light cream and puree for one minute. Pour back into pot. Cook for 30 minutes to 1 hour. Remove bay leaves, cool & refrigerate. Serve following day for best flavor.
