WELCOME

Welcome to this slow cooker/crockpot blog. I believe slow cookers are the best thing to happen to modern day cooks. I used mine often when I worked outside the home and continue to do so even in retirement. It is so nice to put food on and forget about it. Slow cookers also allow us to cook many things we would normally have to use the oven for; what a relief in hot Texas weather! Some of these recipes are mine, many are ones I have collected over the years.

Tuesday, May 21, 2013

CURRIED SPLIT PEA SOUP

1 1/4 cups dry green split peas
1 small meaty ham bone
1 cup coarsely chopped onion
1 cup coarsely chopped celery
1 cup coarsely chopped carrot
1 tbsp curry powder
1 tsp dried thyme
1 bay leaf
salt to taste
1/4 tsp freshly ground black pepper
5 cups chicken or vegetable broth
1 cup half-and-half cream

Rinse the peas and drain.

Place the peas into a 4 to 5-quart slow cooker or crock pot.  Add the ham bone, onion, celery, carrots, curry powder, thyme, salt, pepper, and bay leaf.  Pour broth over all.

Place lid on cooker and cook on low for 10 to 12 hours or on high half that time.

Remove bone and cut off any meat; discard bone and bay leaf.

Return the meat to the cooker.

Stir in the cream.


Yield: 5 servings

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