Serves 12 (freezes well)
1 pound split peas – rinsed
1 ham bone – optional
1 onion – chopped
2 carrots – peeled and sliced
1 stalk celery – chopped
2 cloves garlic – pressed
1 bay leaf
1 1/2 quarts water – use chicken broth if not using a ham bone.
salt and pepper – to taste
Put all ingredients into a crock pot, except the salt and pepper.
Cover and cook on high for 4 to 5 hours or low for 8 to 10 hours, or until peas are very soft. Before serving, remove bones and bay leaf.
Salt and pepper to taste.
|2 cups cooked wild rice||Cook wild rice according to package directions.|
|2 tablespoons butter or margarine||Melt butter in large saucepan.|
|1 cup chopped onion||Add onion and cook until light brown.|
|4 cups chicken broth|
1 can (16-ounces) pumpkin
|Stir in broth and pumpkin. Cook 10 to 15 minutes, stirring occasionally.|
|1/8 teaspoon white pepper||Add wild rice and pepper; cook 10 minutes longer.|
|1 cup heavy cream||Stir in cream; heat to boiling.|
|Chives or parsley for garnish||Serve garnished with chives or parsley.|
Makes 8 servings