Green Split Peas

There are few foods that are more satisfying on a cold day than a thick pea soup.  I start by cooking one of the smoked pork hocks we sell from Wagners Meats in a slow cooker. When the meat falls off I set it aside in the fridge and then I put the bones and what is often discarded back in the slow cooker with more water to create even more rich broth.  In the meantime I cook split peas in some of the first broth with carrots, onions, and leeks.  I also add a starchy ingredient to help bind the pea meal to the broth. That used to be potatoes but having to eat nightshade free, I now will use rice or stir corn starch into some cold broth to mix it in. For seasoning I use bay, basil, oregano, thyme, sage and garlic. And lots of freshly ground pepper. 450 gm package


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