Swedish Style Pea Soupcrockpot, soups 1 cup yellow split peas 1 meaty ham hock 2 quart water 1/2 teaspoon dry mustard 4 carrots; diced 1 onion; diced 1 salt and pepper; to taste 2 tablespoon dry sherry (optional) Soak the peas overnight and drain. Place in the crockpot along with the ham hock, water, mustard, carrots and onion. Cover and cook on LOW for 8 to 12 hours. When the peas are tender, mash lightly with a spoon. Add salt and pepper and if desired the sherry. Heat about 30 minutes more. Sometimes I cook this overnight and just heat up when it's time to eat. From the MM database of Judi M. Phelps. jphelps@shell.portal.com or jphelps@best.com |
