Combine all ingredients except cream in slow-cooking pot. Cover and cook on LOW for 8 to 10 hours.
In last 30 minutes, remove ham bone or hocks; remove and chop meat; discard bones. Return meat to soup along with reserved cubed ham (if you have it). Using a large slotted spoon, put about 2/3 of the peas & parsnips into a blender along with a cup of broth and the light cream and puree for one minute. Pour back into pot. Cook for 30 minutes to 1 hour.
Remove bay leaves, cool & refrigerate. Serve following day for best flavor.
(2 ham hocks can be used instead of bone)
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|Serving Size: 1 Serving (644g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 352 (55%)|
|Amt Per Serving||% DV|
|Total Fat 39.1g||52 %|
|Saturated Fat 18.6g||93 %|
|Monounsaturated Fat 14.1g|
|Polyunsanturated Fat 3.4g|
|Cholesterol 105.8mg||33 %|
|Sodium 514.8mg||18 %|
|Potassium 1075.4mg||28 %|
|Total Carbohydrate 48.7g||14 %|
|Dietary Fiber 17.2g||69 %|
|Sugars, other 31.5g|
|Protein 26.5g||38 %|
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Calories per serving: 641
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