1 lb. fresh asparagus,
1/2 lb. potatoes, peeled,
2 tablespoons chopped onion,
1 tablespoon chopped garlic,
1 1/2 litre chicken stock,
1 cup light cream,
1 teaspoon white vinegar,
1 tablespoon butter,
salt and pepper to taste.

Recipe: Heat the butter in a large skillet over medium heat, and saute the onion, smoked ham and garlic until the ham is lightly brown. Combine the sauteed ingredients with the remaining ingredients in a slow cooker. Cover with the lid and cook on low temperature until the split peas are tender, approximately 4-5 hours. When the split pea soup is ready, remove the bay leaves and the thyme sprig. Serve the split pea soup with warm crusty Italian bread on the side.

Chef George Krumov
About the author: George Krumov is a Red Seal certified chef with many years of culinary experience working around the world in Europe, the Middle East, the cruise line industry and North America. In the last two decades he has headed the kitchens of several restaurants in Canada, and ran his own restaurant.

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