Under Pressure Split Pea SoupFrom sosousme 7 years ago
- 2 1/4 cups green split peas (about 1 pound) shopping list
- 2 cups chopped onion shopping list
- 1 cup diced peeled carrot shopping list
- 1/2 cup diced celery shopping list
- 1 bay leaf shopping list
- 2 - 3 meaty ham hocks, (depending on their meatiness) shopping list
- Cold water (everyone should have this ingredient in their home) shopping list
- salt and pepper, to taste (I add this at the end, to taste, as ham hocks have different salt and smokiness levels all the time) shopping list
How to make it
- If you are in a hurry, put the split peas in the pot with the about 8 cups of cold water and start the fire. You can chop and add the vegetables as they get done.
- Add the vegetables, bay leaf, ham hocks and enough water to cover by 2 inches.
- When it comes to a simmer, close the lid on the pressure cooker; allow it to come to pressure.
- When pressure is reached, lower the heat to low, and allow to cook for 30 minutes.
- Turn off the heat; allow the cooker to cool naturally, about 5 - 10 minutes.
- Release the existing steam, uncover and check for doneness. Remove the ham hocks and set aside to cool. Allow the split peas and vegetables to just simmer on top of the stove for a few minutes until the peas are mere mush. (It's o.k. if the carrots still look like carrots, as a matter of fact, it's preferred). Add water if the soup seems too thick.
- Allow the ham hocks to cool until they don't burn your hands anymore, then, carefully cut, pull or otherwise extract the meat from the bones. Chop the meat into little fine pieces and add back to the soup. Stir well. Taste and adjust the seasonings. Serve with some good Rye bread or make some Rye Bread Croutons. YUM!
- Be sure to check your pressure cookers manufacturers directions.
- Did you know that who ever gets the bay leaf is the boss that night? Yep, old family tradition.
The Cooksosousme Santa Rosa, CA
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