Split Pea Soup Recipe
Created by Ruth Paget
I
use a little chopped prosciutto at the end of cooking to add flavor to this
high-fiber and high-flavor soup.
Sometimes I add cooked rice to the finished product to obtain a
grain-legume combination, which according to Indians and vegetarians is a protein
combination. In any case, it tastes
good.
You
will need a crockpot to make this recipe.
Serves
4
Ingredients:
-1
cup dry split peas
-8
cups water for soaking peas overnight
-8
cups water for cooking peas + more as needed
-1
tablespoon olive oil
-1
large peeled and chopped onion
-1
teaspoon dry garlic
-1
(32-ounce) container chicken broth
-4
slices chopped prosciutto
Steps:
1-Soak
split peas overnight in water. They will
triple in size usually.
2-Drain
and rinse the split peas the next day.
Place the split peas in the crock pot along with the onions, dry garlic,
chicken stock, and water.
3-Cover
the crockpot and turn the heat on to high.
Let cook for 10 hours or until the split peas are soft.
4-Turn
the heat off and let the soup cool.
Insert an immersion blender and purée the soup till smooth. Stir in the prosciutto.
5-Reheat
the soup in individual bowls in the microwave and serve.
By
Ruth Paget, author of Eating Soup with Chopsticks and Marrying France
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| Ruth Paget Selfie |
