Slow Cooker Split Pea Soup With Horseradish Cream

Name: Slow Cooker Split Pea Soup With Horseradish Cream
Total time: 8 h
Yield: 6 to 8 servings
Ingredients: 3 tablespoons olive oil; 1 yellow or red onion, minced; 3 celery stalks, thinly sliced; 1 large carrot, chopped; 5 large garlic cloves, smashed and chopped; 1/2 teaspoon smoked paprika; 1/2 teaspoon garlic powder; 2 fresh thyme sprigs, leaves removed, or 1/2 teaspoon dried thyme; 2 fresh or dried bay leaves; Kosher salt and black pepper; 1 smoked ham hock (about 1 pound); 1 pound green or yellow split peas; 5 1/4 cups chicken stock (or water); 1/4 cup dry white wine or vermouth (see Tip); 1/2 lemon, juiced (about 1 tablespoon); 1 cup sour cream; 2 tablespoons jarred, drained horseradish; 1 teaspoon Dijon mustard

By Sarah DiGregorio

Updated March 12, 2021

Slow Cooker Split Pea Soup With Horseradish Cream — Johnny Miller for The New York Times. Food Stylist: Susan Spungen.

Total Time: About 8 hours
Rating: 4(522)
Comments: Read comments

Yellow or green split peas are consumed around the world because they are cheap, nonperishable and highly nutritious. Preparing them in a slow cooker makes for an affordable, delicious meal-in-a-bowl that requires nothing more than combining all of the ingredients, then simmering for several hours. Don't skip the horseradish cream swirled in at the end; it is the work of just a few minutes, and it makes this humble dish feel special. To make the soup vegetarian, use water instead of chicken stock, increase the smoked paprika to 1 teaspoon, omit the ham, and stir in a spoonful of white or yellow miso paste at the end, which will add savoriness. (You can also prepare this in a pressure cooker.)

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Ingredients

Yield:6 to 8 servings

3tablespoons olive oil
1yellow or red onion, minced
3celery stalks, thinly sliced
1large carrot, chopped
5large garlic cloves, smashed and chopped
½teaspoon smoked paprika
½teaspoon garlic powder
2fresh thyme sprigs, leaves removed, or ½ teaspoon dried thyme
2fresh or dried bay leaves
Kosher salt and black pepper
1smoked ham hock (about 1 pound)
1pound green or yellow split peas
5¼cups chicken stock (or water)
¼cup dry white wine or vermouth (see Tip)
½lemon, juiced (about 1 tablespoon)
1cup sour cream
2tablespoons jarred, drained horseradish
1teaspoon Dijon mustard

Ingredient Substitution Guide

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Preparation

Step 1
In a 6- to 8-quart slow cooker, combine the oil, onion, celery, carrot, garlic, smoked paprika, garlic powder, thyme, bay leaves, 2 teaspoons salt and a few generous grinds of pepper. Add the ham hock, split peas, stock and wine, and cook on low until the peas are tender, 8 to 10 hours.
Step 2
Discard the bay leaves. Transfer the ham hock to a bowl. Using two forks, pull the meat from the ham hock, discard the bone and return the meat to the pot. Stir in the lemon juice, then taste the soup, adding more salt and pepper if necessary. The soup will thicken as it sits; if it is too thick for your taste, stir in a bit of warm broth or water.
Step 3
Combine the sour cream, horseradish and mustard in a small bowl and season with salt and pepper. Serve the soup with the horseradish cream for topping.

Tip

If you prefer to cook without the wine, omit it and add an equivalent amount of stock. At the end, add extra lemon juice to taste.

Ratings

4 out of 5

522 user ratings

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Comments

Maggie3 years ago

This soup is a very popular winter warmer in Germany, traditionally served wherever large crowds gather, such as at Christmas markets. If you have some bacon on hand, cut it in small pieces, render the fat in a skillet, add the bacon bits to your Slow cooker. Dice the onion and fry it with the carrots and celery in the bacon fat until translucent before adding to the pot. If you can get your hands on some very good Vienna sausage, cut that in pieces and add at the end. Don‘t boil the sausage.

Kate4 years ago

I made this vegetarian by substituting some parmesan rinds for the ham and using veggie stock. Still very tasty!

Kay Hudson2 years ago

There was awhile where I couldn’t find any ham hocks at my grocery store. So I asked the butcher for a good substitute and he suggested smoked turkey leg. My go-to now for anything requiring ham hocks. Tastes very similar to to ham and with plenty more meat.

Amanda2 months ago

Very thick consistency. Should maybe add 6-7 cups of broth.

Fromage ou vin?4 months ago

A resolution keeper.. one NYT recipe a week. The horseradish sauce makes it. Don’t fear the ham hocks… worked great and meat separated easily and was not greasy. Used immersion blender on about 2/3 of soup prior to adding the meat back in.

Lisai4 months ago

I just made this recipe using 2 thick slices of bacon because I couldn’t find any ham hocks, and so I cut the salt down to one tsp. Just enough salt and so good.

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