Wednesday, January 4, 2012

Velvety Split Pea Soup

Servings: 8
Total Preparation Time: 10 minutes

1 tablespoon olive oil
1 large onion, peeled and diced, about 2 cups
3 large carrots, peeled and diced, about 1 cup
3 large cloves of garlic, peeled and minced
1 pound dried split peas, rinsed
6 cups homemade chicken stock, or prepared stock
1 large ham hock (or ham bone from cooked ham)
Salt and freshly ground pepper
Dry sherry (optional)

Pour the olive oil into the bowl of the pressure cooker. Add the onions and carrots. Cook until the vegetables are soft, about 5 minutes. Stir in the garlic. Add the stock and spit peas. Place the ham hock into the soup.

Place the cover onto the pressure cooker. Cook on the high pressure setting for 30 minutes. Turn the machine off and let the steam naturally evaporate, about 20 minutes. Carefully remove the lid from the pressure cooer. Remove the ham hock. Stir the soup. Season with salt and pepper and a drizzle of dry sherry (if using). You can cut the meat from the cooked ham hock and add back into the soup if you wish.


Here’s a quick tip. Add salt AFTER the soup is cooked. Salt affects the way the food cooks, so use it at the end of the process to season. You will end up sing less salt overall.

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