Growing up, my mother would often serve Habitant Pea Soup and this was always one of my favourite lunches. Every so often, I have a craving for pea soup so when I found a recipe in my America’s Test Kitchen Slow Cooker Revolution cookbook I was all over recreating my favourite childhood soup.
I picked up a ham hock from the local butcher and had some delicious leftover ham steaks from Thanksgiving. I shredded and cubed the ham a bit thicker than the recipe and the result was everything I dreamed of and more. Chunky salty pieces of ham swimming in a creamy, smoky split pea soup; the perfect comfort food to warm your soul on a chilly fall evening.
Homemade apple cider is so easy to make! Just throw all the ingredients in your slow cooker and four hours later you will have a big batch of fresh, healthy cider to warm you up on a chilly fall night. Making cider for a dinner is also a great idea as your guests will be warmly greeted by the a wonderful apple aroma and for a quick dessert, add a scoop of vanilla ice cream for an apple pie float – guaranteed to impress!
5 apples quartered with skin on (recommend 3 McIntosh, 2 Honeycrisp)
3 tangerines – quartered with skin on
1 inch piece of ginger – roughly chopped
2 tablespoons mulled spices
¼ cup raw honey
sea salt to taste
Place the apples, tangerines, ginger and spices in a slow cooker and set on high for four hours.
After four hours, place a large bowl in a sink with a colander over top and pour the contents of the slow cooker through the colander. Use a potato masher to mash any remaining juices out through the colander.
Pour juice into a large pot and place on the stove over high heat. Bring to a boil and add honey and a pinch of sea salt to taste. Add more honey if you prefer a sweeter cider.