Recipe

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• reserved juices , from cottage roll or any kind stock or water
• 1 1/2 cups split peas or 1 1/2 cups yellow , washed, picked over
• 3 medium carrots, diced
• 2 stalks celery, diced
• 1 medium onion, chopped
• 1 tsp dried thyme leaves
• 1/4 tsp pepper
• diced cottage roll (optional)
• salt and pepper

• 1 Remove congealed surface fat from cooking liquid and discard.
• 2 If you don't have cooking liquid from Baton Twirling's Slow Cooker Cottage Roll recipe, leave it out and substitute any kind of stock or water.
• 3 While chopping vegetables, heat liquid in saucepan or microwave a few minutes until warm.
• 4 Pour liquid into slow cooker along with peas, carrots, celery, onion, thyme and pepper.
• 5 Add cooking liquid or any kind of stock or water to within 2 inches of top of slow cooker.
• 6 Stir, cover and cook on low setting 10 to 12 hours or until peas and vegetables are soft.
• 7 In food processor or blender, purée soup in batches until smooth.
• 8 If necessary, return to slow cooker to heat to serving temperature (or on stove in saucepan or in microwave).
• 9 Add diced cottage roll, if using, to soup before heating.
• 10 Season to taste with salt and pepper.