Slow Cooker Split-Pea Soup

[fairly unappetizing pic that doesn't do justice to the taste forthcoming]

As per what passes for an editorial policy here, I'm just acknowledging a dearth of recent posts then moving on. Hi!

Seeing that it's finally fall, we pulled out our trusty copy of Slow Cooker Revolution and mostly followed the split pea soup recipe -- albeit with more ham hocks, carrots and garlic. It turned out quite well -- smoky and rich, though I may try it with less salt and a bit less liquid next time. Happy soup and stew weather, everyone.

• 2 onions, minced (about 2 c)
• 6 garlic cloves, minced (about 1-1/2 T)
• 1/8 t red pepper flakes
• 1-1/2 T fresh thyme, minced
• 1 T vegetable oil
• 4 c beef broth
• 3 c water
• 1 lb. split peas
• 6 carrots, peeled and cut into 1/2 in. pieces (about 2 c)
• 2 bay leaves
• 2 smoked ham hocks, rinsed and scored
• 1 T lemon juice
• salt and pepper to taste

Place onions, garlic, red pepper flakes, thyme and oil in a microwave-safe bowl. Microwave for five minutes, stirring occasionally, till onions are softened; transfer to slow cooker.

Add broth, water, split peas, carrots, ham hocks and bay leaves to slow cooker. Cover and cook till peas are tender, 9-11 hours on low or 5-7 hours on high (everything was super soft at five hours on high with our cooker).

When done, remove bay leaves, stir in lemon juice and season to taste. Skim fat and remove meat from bone, then return to soup if you want; we didn't bother.

Curried Split Peas and Carrots

Curried Split Peas and Carrots, originally uploaded by essgee51.

Alas, no ham hocks handy, but I still wanted some split pea goodness. Followed a base recipe for Kenyan curried split peas from Extending the Table, added standard mirepoix portions of celery and carrots (my fridge contains a softening surplus of both), and cooked till the peas were mushy. Very good with rice and sausage - sort-of roasting the spices gave it a wonderfully warm tang.

• 1 cup split peas
• 2 tbsp. oil (used olive)
• 2 medium onions, chopped (around 2 cups)
• 2 celery stalks, chopped (around 1 cup)
• 2 medium carrots, chopped (around 1 cup)
• 6-8 cloves garlic, chopped (about 2 tbsp.)
• 2 tbsp. curry powder
• 2 tsp. cumin
• 1 tsp. salt

Soak the peas or pre-heat if you're into that (I was lazy and didn't). Put the peas in a pot with 3-1/2 cups of water, bring to a boil, then simmer. Cook till the peas are mushy (recipe claimed 45 minutes with pre-soaked peas, took me more like 1-1/2 hours with unsoaked ones), adding the celery and carrot about halfway through (I like to keep a bit of firmness in both).

Meanwhile, put oil in a skillet over medium heat. Add the onions and cook till they're translucent, about 3-5 minutes.

Add the garlic and cook till it's aromatic, about 1-3 minutes.

Add the curry powder, cumin and salt and stir to coat thoroughly (the bottom of the pan was pretty dry by then, so the spices got semi-toasted, which added a nice pop to the flavors). Cook for another minute or two.

Combine the spice mixture with the peas and stir thoroughly. Adjust seasoning then serve over rice.

Split Pea Soup

Time has leaped forward and spring is sproinging, but I was in the mood for split pea soup nonetheless. On the advice of one of the Canales butchers, I made sure to procure smoked ham hocks for it - and I think that's made a delicious difference, at least compared to the soup mixes I used to settle for. My recipe's mostly based on this one, albeit with less oil, less water and more aromatics; it also took far longer to cook on my finicky stove (I regret losing the bones for the last half hour, for example). It's a good, solidly-flavored soup, with a lovely smoky depth from the hock (though I only used water, not stock); next time I'll probably add some garlic, keep the bones in the entire time, and start experimenting with spices.

• 4 tbsp. olive oil (could probably make do with less)
• 1-1/2 c. onion, diced (one huge one)
• 3/4 c. celery, diced (about 3 thinnish stalks)
• 3/4 c. carrot, diced (about 1-1/2 medium ones)
• 1-1/2 lb. smoked ham hock
• 1 lb. split peas, rinsed and picked over
• 6-8 cups water or broth (used 6)
• salt and pepper to taste

Put the oil in a large pot over medium heat. Saute the onion till beginning to soften, about 2-5 minutes. Add the celery and carrot; saute till they grow aromatic - another 2-5 minutes.

Add the ham hock (recipe says to score it but I'm not sure why, except perhaps for ease of meat removal later - and it didn't seem to make that much of a difference, convenience-wise), peas and water. Bring to a boil then simmer, uncovered, till peas are almost but not quite disintegrated - recipe says about an hour, took nearly two on my stove.

(Note: Some like to puree some or all of the soup; I prefer as-is slight chunkiness.) Remove the ham hock and let it cool. Season the soup to your liking. Remove the meat from the ham hock, shred it, and use it as garnish for the soup.

NOTE (20 March): The above picture was taken maybe 30 minutes-1 hour before the soup was actually done the way I like it - almost thick enough to be a stew.