NORTH COUNTRY WINTER PEA SOUP WITH FRESH APPLE

NORTH COUNTRY WINTER PEA SOUP WITH FRESH APPLE

Serves 4 to 6 as a main dish.

Note: Split peas' cooking time can range from 30 minutes to an hour depending on their age. If you buy them where there is fast turnover, the soup should cook up quickly.

• Canola oil or good-tasting extra-virgin olive oil

• 1 large carrot, peeled and finely chopped

• 3 medium onions, peeled and chopped into 1/4- in. dice

• 2 small to medium turnips, peeled and cut into a fine dice

• 2 tsp. ground allspice, or more to taste

• 11/2 tbsp. dried basil

• 4 whole cloves

• 1 tsp. dried thyme

• 1/2 small cabbage, cut into a 1/4-in. dice

• 1 to 2 medium parsnips, peeled and cut into a fine dice

• 3 large garlic cloves, minced

• 1 large red-skin potato, peeled and cut into 1/4-inch dice

• 1 lb. (about 2 c.) dried split peas (yellow or green)

• 3 (14-oz.) cans vegetable or chicken broth

• 2 medium apples (Honey Crisp, Winesap, Cortland, Pink Lady, McIntosh, Granny Smith; just not Delicious), cored and cut into 1/4-in. dice

• 2 tbsp. butter

Directions

Film the bottom of a 6-quart pot with oil. Heat over medium-high and stir in the carrot, onion, and turnip. Sprinkle with salt and pepper. Sauté until the onions begin to brown. Stir in allspice, basil, cloves and thyme for a few seconds or until they are fragrant.

Blend in cabbage, ham hock, parsnips, garlic, potato, split peas, broth and water. Make sure there is enough liquid to cover the solids by about an inch. Bring to a gentle simmer, partially cover and cook about 30 minutes, or until peas have broken down to a creamy consistency. Check that there is always enough liquid to cover the solids.

Nutrition information per serving of 6:

Calories480Fat12 gSodium1,080 mg

Carbohydrates26 gSaturated fat4 gCalcium130 mg

Protein23 gCholesterol28 mgDietary fiber27 g