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Buttery smooth. Serve as is or add croutons, carrots, potatoes, etc. The long process eliminates digestive issues and objectionable odors; and makes a tastier soup, too.
- 1 lb green split peas
- 1 lb slab bacon
- slow cooker
This recipe requires 72 hours of cooking time; we start on Day 0 and serve on Day 3. Time spent working is only about an hour.
Day 0: Rinse peas thoroughly and discard any hulls. Cover with about double the volume of cold water and soak at room temperature for 24 hours.
Day 1: Drain and rinse again thoroughly. Cover with fresh water and slow-cook low for 24 hours or until peas are soft, not firm, but not starting to break up.
Day 2: Drain and rinse as before. Run in blender, about a cup at a time. Add just enough water to keep blades from cavitating. Run at medium-high speed for a minute and return to slow cooker. Cube slab bacon and add. Do not add more water now. Slow-cook low for 24 hours.
Day 3: Remove from slow cooker and store. Soup base refrigerates or freezes well. To serve, add water to desired consistency. Excellent with toast.
6 to 8 servings.