Creamy Split Pea Soup
Equipment
Ingredients
- 1 bag 16 oz dried green split peas (2 cups), sorted, rinsed
- 6 cups water
- ½ cup dry sherry if desired
- 1 large dark-orange sweet potato peeled, chopped (2 cups)
- 1 large onion chopped (1 cup)
- 4 cloves garlic finely chopped
- 1 tablespoon salt
- 3 cups firmly packed chopped fresh spinach leaves
- 1 cup half-and-half
- 2 tablespoons chopped fresh dill weed
- Freshly ground pepper to taste
Instructions
- In 3 1⁄2- to 4-quart slow cooker, mix split peas, water, sherry, sweet potato, onion, garlic and salt.
- Cover; cook on Low heat setting 10 to 11 hours.
- Stir in spinach, half-and-half and dill weed.
- Cover; cook on Low heat setting about 30 minutes longer or until spinach is wilted.
- Season with pepper.
Notes / Tips / Wine Advice:
If you are looking for a meatless but not vegetarian recipe, use a 48-ounce can of chicken broth and 2 cups of water instead of 6 cups water.
Nutritional Information
Calories: 240 kcal
