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Home Dish Split green pea soup

Split green pea soup

Name: How to cook Split green pea soup - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Us

Introduce

Chef :

Katatonickat

Split green pea soup

My grandma used to make the best split pea soup. She cooked it in the oven for hours and hours and she added too much salt but it tasted really good. This recipe I tried was great but I like garlic so...

Ingredient

1 tablespoon

olive oil

2 tablespoons

butter

Onion, diced

3 stalks

celery, diced

bay leaves

1/4 tsp

thyme leaves,dried

carrots, chopped

4-6 cloves

Garlic, presses or finely minced

1/4 tsp

Pepper

6 cups

chicken or vegetable broth low sodium (add another cup if you want thinner broth)

1 lb

Green Split Peas (rinced) (or 2 cups)

1 tsp

liquid smoke optional for vegetarian version

1/2 tsp

salt kosher or 1/4 tsp table salt (add after cooking if needed)

6 slices

bacon

small ham hocks

2-3 cups

diced leftover ham (which is all I use)

Cooking instructions

* Step 1

Turn the pressure cooker on to the Sauté function. Let it warm up and add the olive oil and butter.

* Step 2

Add the onion, celery, bay leaves, and thyme. Cook, stirring occasionally, until onion starts to turn translucent

* Step 3

Add the carrots, garlic, (bacon or ham, if using), and pepper and cook for a minute

* Step 4

Add broth, hambone or ham hock, if using, (Add liquid smoke, if using, for vegetarian method). Let come to a simmer.

* Step 5

Stir in split peas.

* Step 6

Place the lid on the pot and lock it in place. Set the steam release knob to the Sealing position.

* Step 7

Cancel the sauté function and Choose Pressure Cook/Manual, and use the + or - or dial to choose 18 minutes. High pressure. It will take a few minutes for the pot to come to pressure.

* Step 8

* Step 9

When the cooking time has finished, let the pot sit undisturbed for 15 minutes to naturally release some of the pressure. Then turn the steam release knob to Venting to quick release the remaining pressure.

* Step 10

When the pin in the lid drops down, carefully open the lid, facing away from you. Remove the bay leaves and the bone or ham hocks, if you used them.

* Step 11

Taste and add the salt as desired. Serve hot. The soup will thicken quite a bit when it cools, that is normal.

* Step 12

This isn’t my recipe I found it online at simply nourishing and tried it out. I liked the fact you do not have to use Ham or a ham hock. I posted it because I use it again and again and tweek it till it tastes the way I like it.😸

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