Modified from a yellowing, falling-apart 1976 Mike Roy cookbook (remember him ... one of the very first of TV chefs?), this recipe for Slow Cooker Spit Pea Soup is a total go-to in my recipe repertoire.
Not only for its ease of preparation but for its downright deliciousness. MWAH! I also love that it can be modified to make it allergen-free.
I'm sensitive to onions, so I substitute fennel ... cooked it has a milder flavor, the consistency of onions and ... I think ... a bit more zip. I also avoid celery for the most part ... so I just add more carrots.
The regular milk and flour can also be swapped out for gluten- and dairy-free alternates. I went dairy-free about six months ago (and the eczema on my face instantly cleared up). I thought I'd miss cheese, but there are so many good dairy-free alternates now that I don't even give it a thought (maybe brie ...).
If you want to try some dairy-free cheeses here, I'd suggest ... for grated cheddar ... Follow Your Heart and So Delicious. And I couldn't believe that Violife has made a really decent Parmesan (the sliced cheeses ain't too shabby either!) ... you have to shred it but it smells and tastes almost like the real thing.
FYI ... the ingredients in parentheses may be omitted (like the ham bone) or substitutions made (like 2 carrots for celery, fennel for onion, or non-dairy alternates for dairy). Modify the recipe according to your own allergies/sensitivities.
However you eat this, I know it's going to be one of your go-tos too. The sausage gives it a rich, deep, smoky flavor I haven't experienced with any other split pea soup. Eat it up ... FOR REAL!
AuthorJill PlaceCategoryDairy-Free, Food-Sensitive, Gluten-Free, SoupsDifficultyBeginnerModified from a yellowing, falling-apart 1976 Mike Roy cookbook (remember him ... one of the very first of TV chefs?), this recipe for Slow Cooker Spit Pea Soup is a total go-to in my recipe repertoire. Not only for its ease of preparation but for its downright deliciousness. MWAH!
Place all ingredients except milk (cream), flour, butter, and cheese in slow cooker.
Cover and cook 8 to 10 hours on LOW.
Remove (ham bone and) sausage; cool slightly and dice the meat.
Puree soup in a food processor or blender in batches. Alternately, (I do) use an immersion blender.
Turn heat to HIGH. Return sausage (and diced meat) and pureed soup (if processed) to slow cooker. Add milk; if the soup is thin (it never is for me) mix flour and (melted) butter together and add to thicken. Alternately, finish soup with butter(add 1 Tbsp softened to hot soup) and allow it to melt.
Serve garnished with grated cheese of choice.
Ingredients
Directions
Place all ingredients except milk (cream), flour, butter, and cheese in slow cooker.
Cover and cook 8 to 10 hours on LOW.
Remove (ham bone and) sausage; cool slightly and dice the meat.
Puree soup in a food processor or blender in batches. Alternately, (I do) use an immersion blender.
Turn heat to HIGH. Return sausage (and diced meat) and pureed soup (if processed) to slow cooker. Add milk; if the soup is thin (it never is for me) mix flour and (melted) butter together and add to thicken. Alternately, finish soup with butter(add 1 Tbsp softened to hot soup) and allow it to melt.
Serve garnished with grated cheese of choice.
Leave a Reply