Split Pea and Parsnip Soup
Source of Recipe
Denise C-Fresh from the Vegetarian Slow Cooker, by Robin Robertson
Recipe Introduction
Slow Cooker Size: 4 to 6 quarts
Cook Time: 8 hours
Setting: Low
Serves: 4 to 6
Source: Fresh from the Vegetarian Slow Cooker, by Robin Robertson (brand new cookbook, 2004)
List of Ingredients
1 tablespoon olive oil
1 medium-size yellow onion, chopped
2 large parsnips, peeled, halved lengthwise, and cut into thin half
moons
1 pound dried green split peas, picked over and rinsed
1 teaspoon dried thyme
1 bay leaf
6 cups vegetable stock
1 teaspoon salt, or to taste
Freshly ground black pepper
1 teaspoon Liquid Smoke (optional)Recipe
1. Heat the oil in a large skillet over medium heat, add the onion and parsnips, cover, and cook until softened, about 5 minutes.
2. Transfer the vegetables to a 4- to 6-quart slow cooker and add the peas, thyme, bay leaf, and stock. Cover and cook on Low for 8 hours, stirring once during the cooking process, if possible.
3. Season with the salt and pepper to taste. Stir in the Liquid Smoke, if using, remove and discard the bay leaf, and taste to adjust the seasonings.
*I made it without the Liquid Smoke and it was a hit at my house.
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