This is a lighter version of the classic split pea soup, which tends to be almost stew-like.
2 tablespoons unsalted butter
2 medium white onions, chopped
1 carrot, chopped
2 celery ribs, chopped
2 cups green split peas, rinsed
1 cup frozen peas, thawed
1 cup shredded Romaine lettuce
2 tablespoons chopped fresh parsley
2 tablespoons chopped fresh sage or 2 teaspoons dried sage
1 tablespoons fresh thyme or 1/2 teaspoon dried thyme
1 bay leaf
7 cups low-fat chicken broth
1 cup low-fat milk (optional)
Salt to taste
1. Heat the butter in a skillet. Add chopped onion, carrot, and celery, and cook over medium-high heat until the onion is translucent, about 3 minutes. Put mixture into the slow cooker.
2. Add dried peas, thawed peas, lettuce, parsley, sage, thyme, and bay leaf to the slow cooker and cover with the chicken broth. Stir well. Cover and cook on Low for 6 to 8 hours or on High for 3 to 4 hours, or until split peas have disintegrated.
3. If you’ve cooked the soup on Low, about one-half hour before serving, turn it to High so the soup is bubbling. Turn off the cooker and take out the bay leaf. Let cool for about 10 minutes.
4. Puree the soup with an immersion blender or do the solids in batches in a food processor or blender.
5. If you’ll be serving the soup immediately, add the milk, stir and serve. If you’ll be serving the soup later, either transfer the soup to a container and reheat when ready, or keep it on Low in the slow cooker.