Rich, Warm, and Flavorful
by Tom Herndon
Slow Cooker Split Pea Soup
Serves 8
1 pound dried green split peas, rinsed
2 cups good ham, chopped (smoky, or not)
3 carrots, peeled and sliced
1 cup caramelized onion, from two large onions,
peeled and sliced 1/4-inch
2 tablespoons ghee
2 ribs celery plus leaves, chopped
2 cloves garlic, minced
1 bay leaf
1/4 cup fresh parsley, chopped
1 tbsp. sea salt (or to taste)
1/2 tsp. fresh pepper
1 1/2 qts. chicken stock
Caramelize onions in 2 T. ghee over low heat, covered, stirring occasionally, until nutty brown and sweet.
Layer ingredients in slow cooker in the order given; pour in stock. Do not stir ingredients. Cover and cook on high 4 to 5 hours or on low 8 to 10 hours until peas are very soft. Remove bay leaf. Mash peas to thicken more, if desired. Serve garnished with GF croutons. Freezes well.
Here is the recipe Chef Tom is doing for the San Francisco Gluten-free Cooking Spree, October 30, Treasure Island
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Roasted Pear-Butternut Soup
Serves 6
2 large yellow onions, halved and sliced in ¼ inch slices
4 tablespoons ghee
2 ripe pears, peeled, quartered and cored
2 pounds butternut squash, peeled, seeded and cut into 2-inch chunks
1 large can Muir Glenn organic fire roasted stewed tomatoes
1 large leek, pale green and white parts only, halved lengthwise, sliced and washed thoroughly
2 cloves garlic, crushed
2 tablespoons extra-virgin olive oil
1/2 teaspoon salt, divided
Freshly ground pepper to taste
1 quart chicken broth, divided (vegetable broth can be substituted)
1 tablespoon thinly sliced fresh chives or scallion greens
1. Preheat oven to 400°F.
2. Caramelize sliced onions in ghee over med-low heat, covered, stirring occasionally, for 30-45 minutes, or until rich, brown and sweet.
3. Combine pears, squash, tomatoes, leek, garlic, oil, 1/4 teaspoon salt and pepper in a large bowl; toss to coat. Spread evenly on a large, foil-lined rimmed baking sheet. Roast, stirring occasionally, until the vegetables are tender, 40 to 55 minutes. Let cool slightly.
4. Puree caramelized onions and roasted vegetables with broth in a blender; in batches, until smooth. Transfer to a large saucepan. Salt and pepper to taste.
5. Cook the soup over medium-low heat, stirring, until hot, about 10 minutes. Divide among 6 bowls and garnish with chives (or scallion greens).
