Slow Cooker Split Pea Soup with Chorizo

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This soup is fabulous. Anyone who gives it a one or two star rating must be from another planet. I didn't have to correct the seasoning or embellish it in any way like I tend to do with other recipes. If using a slow cooker (which I did the split peas may still have "bones" in them if cooked on low (which I did. However, I put it on high for one hour and the peas practically melted and then used an emulsion blender (gently to maintain some texture and practically shoveled it down for breakfast (I cooked my soup all night. I cooked the chorizo whole in the soup and later cut them into diagonal slices. Nice balance of flavor, seasoning and spice from chorizo.

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Nobody has ever had anything remotely bad to say about this recipe when I cook it. My girlfriend is begging me for it right now actually... I've tweaked the recipe slightly, using only 5 cups of chicken broth, and then the other five of a combination of white wine, beer, and water. I also added more garlic, and used a large onion instead of the shallots. The original is just as good, but bad beer really amps it up.

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I used andoille sausage as I couldn't find the type of chorizo that she used in the show. I browned it a little in a pan, drained the grease and then put it in the slow cooker. I agree with other users, you really should use a lot less chicken broth for a thicker and creamer soup. After it cooked, I just used my immersion blender (only a few quick pulses. Great flavor and I will definitely make again.

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I make a lot of great soup, but my husband said this one was the best ever.
I pretty much followed the directions except I browned the meat first and added some hot sauce and Bacon Salt at the end.
I will be making this again for sure.

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I sauteed the vegetables and chorizo for five minutes before adding to the crock pot and used 8 cups of chicken broth. The soup was delicious. I did not bother to use an emersion blender for smooth soup as it was fine just the way it was. The chorizo gave it a nice taste.

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I added 11b of chorizo, and 1 can of light beer.
I also cooked the sausage and drained it first, lots of grease! Then continued with the recipe.
Went great with corn bread.

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I cook a lot lentils and they must be soaked in water to cook quickly - warm water makes the process even faster. This will give the soup it ssmooth texture. I watched the episode and the end result on the stove was definitely not the one in the bowl!!!

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We started making it every Saturday for lunch- we put it up Friday afternoon and its amazing for lunch the next day. We add some barley and a little more broth.

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My five-year-old son loves split pea soup (from his first taste at Northwoods Inn and cooking with our slow cooker (something about dinner cooking all day while we are out hiking / skiing in the mountains or playing, to return home and dinner is ready, so I thought this recipe would be worth a try. Being my son enjoys cooking with daddy, he loved putting all the ingredients and spices in the cooker -- we made some changes (since he is not too into spicey meals... ...yet.... -- instead of chorizo, I put in a ham hock, and I added raw potatoes (3 cut into small cubes. We used 4 cups of chicken stock and 4 cups of water -- unlike another review, our slow-cooker worked GREAT -- 6 hours and I did not even have to puree. Pulled the meat off the ham hock and served. My son asked for seconds and thirds -- thanks Robin for a great recipe!!

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Overall, a good recipe, however, I did make some slight changes. I followed the first reviewers directions for making it on the stovetop and it worked out pretty well. I decreased the chicken stock to about 52oz (or 6.5 cups. This made for a chunkier soup/stew, so if you like a thinner version I would stick with the recommended 10 cups of stock. Also, to save some money, I used chunks of thick cut black forest ham instead of chorizo, which turned out pretty good, but didnt add the spicyness. If you wanted to use ham but still wanted the spice I guess you could always add some crushed red pepper flakes too. Anyway, the recipe made enough for my wife and I for dinner as well as 2 leftover servings for later. It was perfect for a cold Fall evening.

Dustin
Flagstaff Daily Photo
http://flagstaffphoto.blogspot.com