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SPLIT PEA SOUP
Serves 7–8
Ingredients:
500 g dried split peas
1 cup chopped ham
1 medium onion, chopped
1 stalk celery, chopped
¼ cup chopped parsley
1 tsp. chervil or rosemary
1 tsp. summer savoury
9 cups chicken broth
2 cups milk
Method:
1.
Combine split peas, ham, onion, celery, parsley, seasonings, and chicken broth in slow
cooker pot. Stir to thoroughly mix.
2.
Cover and cook for 5 hours on high or 8–9 hours on low.
3.
Before serving, stir in milk and blend thoroughly to heat.
Hint: To replace summer savoury, you can use a combination of thyme and sage or thyme and
mint.
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Recipes are to be used in conjunction with the RHSC4A Slow Cooker by Russell Hobbs. All rights reserved. No part of this publication
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