Split Pea Soup Recipe - Cooking Index
Split Pea Soup Recipe - Cooking Index
For further flavoring add ham bones or hocks during cooking time.
Courses: Soup| 5 | Bacon slices - chopped | |
| 1 | Onion - peeled, chopped (large) | |
| 2 | Carrots - peeled, chopped | |
| 1 | Potato - peeled, and | |
| Finely chopped | ||
| 1 cup | 237ml | Green split peas - rinsed |
| 2 1/2 cups | 592ml | Vegetable or chicken stock |
| 1 | Garlic clove - peeled, minced | |
| 1 | Bay leaf | |
| Salt - to taste | ||
| Freshly-ground black pepper - to taste | ||
| Minced fresh parsley - for garnish |
In a 5-quart or larger pressure cooker, heat bacon over medium-high heat. After bacon has released some oil, stir in onion. Cook until transparent.
Add carrots, potato, split peas and stock. Stir to mix. Add garlic, bay leaf, salt and pepper. Stir to mix.
Close lid and bring pressure to first red ring (8 pounds pressure) over high heat. Adjust heat to stabilize pressure at first red ring. Cook for 15 minutes.
Remove from heat and use Natural Release Method.
Serve in bowls and sprinkle with parsley.
This recipe yields 4 to 6 servings.
Source:
Kuhn Rikon at http://www.kuhnrikon.com
Average rating:
9 (1 votes)
Submit your rating:
Click a star to rate this recipe.