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Title: Slow Cooker Split Pea Soup w/Horseradish Cream
Categories: Vegetables, Herbs, Dairy, Citrus
Yield: 7 servings

3 tb Olive oil
1 Yellow or red onion, minced
3 Celery ribs; thin sliced
1 lg Carrot; chopped
5 lg Garlic cloves; 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, juiced (about 1 tb)
1 c Sour cream
2 tb Jarred, drained horseradish
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 teaspoons 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.

By: Sarah DiGregorio

Yield: 6 to 8 servings

RECIPE FROM: https://cooking.nytimes.com

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