Ingredients

How to make it

  • Blanch the split peas for two minutes in boiling water. Drain
  • Put the peas, ham hock, onion, carrots, and bouquet garni with the water in the slow cooker.
  • Heat a medium skillet and slightly saute the Canadian bacon to release some of the fat and crisp the meat ever so slightly, sprinkle with cayenne pepper. Don't breathe deep here Add to slow cooker.
  • Cover and cook 10 hours on low.
  • Taste and adjust for salt. Pick off meat from the ham hock and leave in the soup. Remove bone of course.
  • In skillet, heat olive oil and quickly sizzle the proscuitto until crispy.
  • Make croutons with big pumpernickel chunks, drizzled with a garlic oil/butter mix and lots of parmesan cheese.
  • Ladle soup in shallow bowls and top with frizzled proscuitto and croutons.

Reviews & Comments 6

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  • shindig 6 years ago
    Yummy, this is still after the Bean w/Bacon soup, I'll need to go shopping!

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    " It was excellent "
    sunny ate it and said...
    Love Split pea soup, thanks for posting.
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  • debbie919 6 years ago
    Great sounding split pea soup! It's one of my favorites, will definitely bookmark this one...by the way, has anyone ever told you that you look remarkably like Wynonna?! =)
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  • organicmama 6 years ago
    I was going to ask why it was swanky, kind of like you and me...garnish us and we look pretty swanky too. Thanks for the post.
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  • rosemaryblue 6 years ago
    Love split pea soup and this is really over-the-top!! thanks. :)
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  • dixiejet 6 years ago
    My Joe loves split pea oup...I bet this would become his favorite !
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