Winter brings with it a bone-chilling cold that seeps into your very core, leaving you yearning for warmth and comfort. And what could be more comforting than a steaming bowl of slow cooker split pea soup? Its thick, velvety texture and rich flavors can transport you to a cozy haven where chilly days are forgotten and all that matters is the nourishing delight in your hands.
Ingredients
Slow Cooker
2cups(400g)Dried split peasYellow (or green)
2tbspOlive oil
1cloveGarlicmedium
2Bay leaves
½tspThyme
½cupCeleryfinely chopped
½cupOnionsfinely chopped
1tspSalt
½tsp Pepper
¼cupParsley finely chopped
4cups(1Liter)Stock
Plus
1cup(250ml)Milk
1 tsp Cornstarch
½cup(55g)Cheddaroptional
Instructions
Split peas - Sort and wash the split peas. Drain and set aside.
2 cups Dried split peas
Add all slow cooker ingredients into the slow cooker. Split peas, onion, garlic, celery, parsley, bay leaves, and thyme. Season with salt and pepper. Add the broth or stock - stir well, making sure all the ingredients are distributed well.
2 tbsp Olive oil, 1 clove Garlic, 2 Bay leaves, ½ tsp Thyme, ½ cup Celery, ½ cup Onions, 1 tsp Salt, ½ tsp Pepper, ¼ cup Parsley , 4 cups Stock
Cover the slow cooker and set it to cook on low for 5 to 6 hours. When you open the slow cooker, remove the bay leaves and thyme sprig.
Blend soup- For a wholesome texture, use a potato masher to mash all the ingredients. - For a smooth soup, use a hand blender (this is what I do).
Combine the cornstarch and milk, then add it to the soup. Combine well and continue to cook for 30 minutes on high.
1 cup Milk, 1 tsp Cornstarch
Finally, add the cheddar cheese and stir until well combined. Check and adjust seasoning.
1/2 cup Cheddar
Serve garnished with more cheese or some whipped cream (optional).
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you