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Classic Split Pea Soup - 8 Servings
2 garlic cloves, peeled
8 ounces onion, peeled and cut into 1-inch pieces
1 celery rib, top off, cut into 1-inch pieces
12 ounces all-purpose potatoes, peeled and cut into 3-inch lengths
12 ounces carrots, peeled and cut into 3-inch pieces
1 pound green split peas, rinsed
6 cups chicken stock (page 20)
1 12-ounce ham hock (or roasted turkey leg)
1 teaspoon freshly ground pepper
1 tablespoon thyme
¼ cup dry sherry
In 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 1 hour and press High. Reset time for 7 to 8 hours and press Low; slow cooker will automatically switch to Warm when cooking time has elapsed. Remove ham hock and discard bone; chop meat, and return it to soup. Stir in sherry before serving.
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

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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