Soup of Love
In Sweden you might find this listed as ärtsoppa, or in the northern part of England: “mushy peas”.
1 pound green split peas, picked over and rinsed
1 shallot chopped
2 stalks celery, chopped
2 carrots, chopped
Kosher salt and freshly ground pepper about a pound of “seasoning pieces” of ham ½ teaspoon thyme
1 container nonfat plain Greek style yogurt
Ask your butcher for about a pound of “seasoning pieces” of ham. These are basically scraps that are only good for putting in soups as a flavoring. It is a good cheap way to get great flavor. They taste wonderful but they just aren’t pretty.
With an hour to go on the time. Remove the cover and take a whisk to the soup. This will break up the peas and make it creamer. Don't get wild with it cause it will splash out. This is where most slow cooker recipes for pea soup fail. The heat just doesn't break apart the peas and make them “mushy”. You will immediately notice that
Ladle the soup into bowls. Scoop out a “dollop” of plain, non-flavored yogurt onto each bowl for a classic garnish. You could use sour cream for this also.