I, too, used the crock pot/slow cooker method and replaced the ham hock with six large mesquite smoked chicken drumsticks leftover from a bbq (my husband does not eat pork and I don't keep ham hocks on hand). Also added about 1 tbsp chopped garlic and about 1 cup of chicken stock (homemade) to the water. Cooked all on low for about 4-5 hours give or take, stirring once every hour or so to combine and prevent sticking at the bottom of crock. I then removed the chicken (falling apart!), shredded into a container and poured the pea mixture into another to cool overnight in fridge. The next day, blended in two batches until mostly smooth. When reheating, mixed in a couple tablespoons of cream of mushroom soup for extra richness and a smooth, velvety finish. A true set-and-forget, low maintenance soup that can make even a novice chef (like me) look like a pro!
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