Post by wilderness on Oct 7, 2018 9:44:33 GMT -5
Split Pea Soup – Pressure Cooker-waterlily
This is from Bluejean Chef and I altered it slightly using GREEN split peas. I also didn't care for the maple cream suggestion, so didn't try it, but the soup was excellent and couldn't believe how short the cooking time was.
Ingredients
1 tablespoon butter
1 onion, chopped
2 carrots, chopped
2 cloves garlic, smashed
4 sprigs fresh thyme (I used about ½ tsp dried ground....careful...it's really strong flavor)
2 cups yellow split peas
1 ham bone or smoked pork hock, rinsed (optional)
12 ounces cooked ham, cut into large
3-inch chunks
2 bay leaves (maybe use 3)
6 cups water ( I used chicken broth for liquid and ham base about 1 T in place of salt. freshly ground black pepper, to taste
Steps
1. Pre-heat the pressure cooker using the BROWN setting.
2. Add the butter to the pressure cooker and sauté the onion, carrot, garlic and thyme. Cook until the vegetables just start to soften – about 5 minutes. Add the split peas, ham bone, ham chunks, bay leaves and the water. Lock the lid in place.
3. Pressure cook on HIGH for 10 minutes.
4. While the soup is cooking, combine the sour cream and maple syrup in a small bowl.
5. Let the pressure drop NATURALLY for 10 minutes. Then release any remaining pressure using the QUICK-RELEASE method and carefully remove the lid. Remove the ham hock from the pot and let it cool enough to pull any meat from the bone. Remove the chunks of ham and cut into small dice. Return the diced ham to the soup and season to taste with salt and freshly ground black pepper.
