Tis the Season for Soup – Week 3

19 Dec

The featured recipe this week is a delicious split pea soup. This soup smells so good while it’s cooking that it will be torture to wait the 3 hours it takes to simmer. But I promise, it’s well worth the wait. 

Featured Recipe: Split Pea Soup
1 ham hock
2 32-ounce low-sodium chicken broth
1 pound green split peas
2 large carrots, chopped
2 stalks celery, chopped
1 tablespoon olive oil
1 large onion, chopped
2 cloves garlic, chopped
1 bay leaf
1 teaspoon dried thyme
1/2 teaspoon Kosher salt

  1. Rinse the ham hock and place it in a large saucepan or Dutch oven along with the broth, split peas, carrots, celery, onion, garlic, bay leaf, thyme, and 1 teaspoon salt. Bring to a boil. Reduce heat and simmer, covered, stirring occasionally, until the vegetables are very tender, 3 to 3½ hours.
  2. Remove and discard the bay leaf. Transfer the ham hock to a plate and let sit until cool enough to handle, at least 10 minutes. Shred the meat and stir it into the soup.

From Whole Living

Instead of the ham hock, I substituted a smoked turkey leg. Just for fun. The recipe really doesn’t need any modifications. We loved it just the way it was. And it can’t be easier. You just throw everything in a pot and let it simmer. Try it!
Roasted Sweet Potato and Apple Soup
3 pounds sweet potatoes
1 tablespoon olive oil
1 onion
1 celery stalk
1 apple
salt and black pepper
  1. Heat oven to 400° F.
  2. Prick the potatoes with a fork, place on a baking sheet, and roast until tender, 40 to 45 minutes.
  3. Meanwhile, heat the oil in a large saucepan over medium-high heat. Add the onion, celery, and apple and cook, stirring occasionally, until soft, 10 to 12 minutes.
  4. Halve the potatoes, scoop out the flesh, and add to the saucepan. Add 6 cups water, 2 teaspoons salt, and 1/2 teaspoon pepper. Cook until heated through, 8 to 10 minutes.
  5. Puree the soup in the saucepan using a handheld immersion blender (or, working in batches, a standard blender). Add water, if necessary, to reach the desired consistency.
From Whole Living
 

Slow Cooker Creamy Chicken with Biscuits
3/4 pound carrots (about 4), cut into 1-inch lengths
2 stalks celery, thinly sliced
1 small onion, chopped
1/4 cup all-purpose flour
1 1/2 pounds boneless, skinless chicken thighs (about eight)
1/2 teaspoon poultry seasoning
kosher salt and black pepper
1/2 cup dry white wine
1/2 cup low-sodium chicken broth
6 (store-bought or Easy Drop Biscuits), split
1 cup frozen peas
1/2 cup heavy cream

  1. In a 4- to 6-quart slow cooker, toss together the carrots, celery, onion, and flour. Place the chicken on top and season with the poultry seasoning, 1 teaspoon salt, and ¼ teaspoon pepper. Add the wine and broth.
  2. Cover and cook until the chicken and vegetables are tender, on low for 5 to 6 hours or on high for 2 1⁄2 to 3 hours (this will shorten total cooking time).
  3. Thirty minutes before serving, prepare the Easy Drop Biscuits (if using).
  4. Ten minutes before serving, add the peas, cream, and ½ teaspoon salt to the chicken and stir to combine. Cover and cook until heated through, 5 to 10 minutes more.
  5. To serve, place the bottom halves of the biscuits in shallow bowls, then top with the chicken mixture and the remaining biscuit halves.
By Abigail Chipley,  March 2011
Slow Cooker Vegetarian Chili with Sweet Potatoes
1 medium red onion, chopped
1 green bell pepper, chopped
4 garlic cloves, chopped
1 tablespoon chili powder
1 tablespoon ground cumin
2 teaspoons unsweetened cocoa powder
1/4 teaspoon ground cinnamon
kosher salt and black pepper
1 28-ounce can fire-roasted diced tomatoes
1 15.5-ounce can black beans, rinsed
1 15.5-ounce can kidney beans, rinsed
1 medium sweet potato (about 8 ounces), peeled and cut into 1⁄2-inch pieces
sour cream or greek yogurt, sliced scallions, sliced radishes, and tortilla chips, for serving

  1. In a 4- to 6-quart slow cooker, combine the onion, bell pepper, garlic, chili powder, cumin, cocoa, cinnamon, 1 teaspoon salt, and ¼ teaspoon black pepper. Add the tomatoes (and their liquid), beans, sweet potato, and 1 cup water.
  2. Cover and cook until the sweet potatoes are tender and the chili has thickened, on low for 7 to 8 hours  or on high for 4 to 5 hours (this will shorten total recipe time).
  3. Serve the chili with the sour cream, scallions, radishes, and tortilla chips.

By Kay Chun,  January 2011

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