MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Slow Cooker Split Pea Soup With Horseradish Cream
 Categories: Vegetables, Herbs, Dairy, Citrus
      Yield: 6 servings
 
      3 tb Olive oil
      1    Yellow or red onion; minced
      3    Celery ribs; thin sliced
      1 lg Carrot; chopped
      5 cl Garlic; smashed & chopped
    1/2 ts Smoked paprika
    1/2 ts Garlic powder
      2    Fresh thyme sprigs; leaves
           - removed -OR-
    1/2 ts Dried thyme
      2    Fresh or dried bay leaves
           Salt & black pepper
      1 lb Smoked ham hock
      1 lb Green or yellow split peas
  5 1/4 c  Chicken stock or water
    1/4 c  Dry white wine or vermouth
    1/2    Lemon; juice of (1 tb)
      1 c  Sour cream
      2 tb Jarred horseradish; drained
      1 ts Dijon mustard
 
  In a 6 to 8 quart slow cooker, combine the oil, onion, celery,
  carrot, garlic, smoked paprika, garlic powder, thyme, bay leaves,
  2 ts salt, and a few generous grinds of pepper. Add the ham hock,
  split peas, stock, and wine, and cook on low until the peas are
  tender, 8 to 10 hours.
  
  Discard the bay leaves. Transfer the ham hock to a bowl. Using two
  forks, pull the meat from the ham hock, discard the bone and return
  the meat to the pot. Stir in the lemon juice, then taste the soup,
  adding more salt and pepper if necessary. The soup will thicken as
  it sits; if it is too thick for your taste, stir in a bit of warm
  broth or water.
  
  Combine the sour cream, horseradish and mustard in a small bowl and
  season with salt and pepper. Serve the soup with the horseradish
  cream for topping.
  
  Recipe by Sarah DiGregorio
  
  RECIPE FROM: https://cooking.nytimes.com
  
  Uncle Dirty Dave's Archives
 
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