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Classic Split Pea Soup
2 garlic clove, peeled
6 ounces onion, peeled and cut into 1-inch pieces
1 small celery rib, top off, cut into 1-inch pieces
8 ounces white potatoes, peeled and cut into 3-inch lengths
8 ounces carrots, peeled and cut into 3-inch pieces
1 pound green split peas, rinsed
6 cups chicken stock (page XX)
1 ham hock (or roasted turkey leg), 12 ounces
1 teaspoon freshly ground pepper
1 tablespoon thyme
¼ cup dry sherry
Fit the metal chopping blade in the Cuisinart® Food Processor. With motor running, drop garlic through feed tube and finely chop. Add onion and celery; pulse 7 to 8 times to chop. Transfer to ceramic pot of the Cuisinart® Slow Cooker.
Fit food processor with 4-mm slicing disc. Insert potatoes into large feed tube and slice. Repeat with carrots. Add to slow cooker. Add peas, stock, ham hock, pepper and thyme. Cover and press the on/off button to turn the unit on. Set time for 2 hours and press High, when slow cooker switches to Warm, set time for 6 to 7 hours and press Low; slow cooker will automatically switch to Warm when cooking time has elapsed.
To serve, remove ham hock and discard bone; chop meat, and return it to soup.
Stir in sherry.
Note: If you do not have a food processor, you may chop and slice the
vegetables by hand.

Servings: Makes 8 servings

Nutritional information per serving

Calories 135 (4% from fat) • carb. 23g • pro. 8g • fat 1g • sat. fat 0g • chol. 3mg • sod. 378mg • calc. 34mg • fiber 6g

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