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split pea with apple soup

Recipe bydebbiewood

I made it on the stove in an hour. I did not use the immersion blender, but left the chunks. I used worcestershire.


2 cups split peas
2 stalks celery, chopped
2 carrots, chopped
1 apple, chopped
1 clove garlic, minced
6 cups filtered water
1 Tb Better Than Bouillon No chicken base
1 bay leaf
1 tsp thyme (or a few spring of fresh)
1 tsp coriander
½ tsp nutmeg (grate it fresh if possible)
1 Tb balsamic vinegar

The night before:
Chop the celery and carrot.
Mince the garlic. You don't need to peel the skin off of the carrot if you get organic.
Peel, seed, chop the apple and toss with some lemon juice to prevent browning.
In the morning:
Throw everything but the balsamic vinegar into your slow cooker and cook for 6 – 8 hours on low.
Taste and add more herbs and the balsamic. You may need to add a little salt if your bouillon/broth is not salted.
Puree with an immersion blender and serve.



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