Split Pea Soup (Pressure Cooker)
This recipe was suggested to me by a good friend in Bangkok, who has in fact made this, with excellent results. He made this using a 9 liter (9½ quart) stove top pressure cooker. Follow the safety precautions at all times for your model of pressure cooker.
Equipment
- Pressure Cooker
Ingredients
- 500 grams dry green split peas, rinsed and drained, (1 lb)
- 1 onion, diced
- 3 medium carrots, sliced
- 3 ribs celery, sliced
- 2 cloves garlic, smashed and minced
- 2 tablespoons cooking oil
- 1 bay leaf
- ½ tablespoon paprika, smoked paprika if you have that
- ¼ teaspoon dried thyme
- 6 cups vegetable broth, fresh or from powder
- black pepper, as desired
Instructions
- Add everything to your pressure, season with black pepper as desired.
- Add the lid and lock, add the weight (jiggler) and place on high heat until the jiggler begins to move and venting pressure, indicating full pressure. Set your time for 5 minutes, and reduce the heat to low or medium low to just keep the jiggle moving and venting pressure.
- When 5 minutes have passed, turn off the heat and move the cooker to an unused burner and allow to release pressure naturally, meaning just let the pot sit until you have indications of zero pressure inside the vessel, about 15-20 minutes.
- When zero pressure is inside the vessel, pull off the weight and remove the lid. Stir the soup, taste, and adjust with salt and pepper as desired.
- Serve with thick bread. Enjoy.
Notes
Low cost per serving.
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