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   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Slow Cooker Split Pea Soup w/Horseradish Cream   
    Categories: Vegetables, Herbs, Dairy, Citrus   
         Yield: 7 servings   
       
         3 tb Olive oil   
         1    Yellow or red onion, minced   
         3    Celery ribs; thin sliced   
         1 lg Carrot; chopped   
         5 lg Garlic cloves; smashed &   
              - chopped   
       1/2 ts Smoked paprika   
       1/2 ts Garlic powder   
         2    Fresh thyme sprigs, leaves   
              - removed   
              +=OR=+   
       1/2 ts Dried thyme   
         2    Fresh or dried bay leaves   
              Salt & black pepper   
         1 lb Smoked ham hock   
         1 lb Green or yellow split peas   
     5 1/4 c  Chicken stock (or water)   
       1/4 c  Dry white wine or vermouth   
       1/2    Lemon, juiced (about 1 tb)   
         1 c  Sour cream   
         2 tb Jarred, drained horseradish   
         1 ts Dijon mustard   
       
     In a 6 to 8 quart slow cooker, combine the oil, onion,   
     celery, carrot, garlic, smoked paprika, garlic powder,   
     thyme, bay leaves, 2 teaspoons salt and a few generous   
     grinds of pepper. Add the ham hock, split peas, stock   
     and wine, and cook on low until the peas are tender, 8   
     to 10 hours.   
        
     Discard the bay leaves. Transfer the ham hock to a bowl.   
     Using two forks, pull the meat from the ham hock,   
     discard the bone and return the meat to the pot. Stir in   
     the lemon juice, then taste the soup, adding more salt   
     and pepper if necessary. The soup will thicken as it   
     sits; if it is too thick for your taste, stir in a bit   
     of warm broth or water.   
        
     Combine the sour cream, horseradish and mustard in a   
     small bowl and season with salt and pepper. Serve the   
     soup with the horseradish cream for topping.   
        
     By: Sarah DiGregorio   
        
     Yield: 6 to 8 servings   
        
     RECIPE FROM: https://cooking.nytimes.com   
        
     Uncle Dirty Dave's Archives   
       
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