Split Pea Soup

Makes 8 cups

1    large onion, quartered
1    large garlic clove
1     pound split green peas, rinsed
       and drained
1½ pounds smoked ham hocks
7    cups water
2    medium carrots, peeled, cut lengthwise to fit feed tube
1    large celery stalk, cut to fit feed tube
1    medium potato, peeled, quartered
      and cut to fit feed tube
      Kosher salt
      Freshly ground black pepper

Nutritional information per serving:
Calories 210 (4% from fat) • carb. 38g • pro. 15g• fat 1g • sat. fat 0g • chol. 4mg • sod. 89mg
• calc. 30mg • fiber 8g

Insert metal blade. With machine running,
drop garlic through the small feed tube to
finely chop. Add onion and pulse until coarsely
chopped, about 6 to 8 times. Add peas, ham
hocks and water to large pot. Bring to a boil
and reduce heat. Cover and simmer until
hocks are tender, about 30 to 40 minutes. Stir
occasionally and add more water if necessary.
Remove hocks and let them cool. Reserve
vegetable mixture.
Once cool, remove meat from hocks and
pulse until coarsely chopped, about 4–6 times.
Remove metal blade and insert slicing disc.
Stand carrots, celery and potatoes upright
in feed tube and slice, using medium to firm
pressure. Put chopped ham and sliced vegetables into pot.
Remove slicing disc and insert metal disc. Purée cooked vegetable mixture until smooth. Add purée to pot with ham and vegetables; stir. Cover and simmer until tender, stirring occasionally to prevent sticking. This will take about 20 minutes. Season to taste.