Albondigas Soup

Albondigas, It’s Spanish For Meatballs!

Albondigas Bowl1

Albondigas, everyone! No, it isn’t some exotic greeting, it is simply Spanish for meatballs.

Which means yes, yet another Meatball Recipe!

Hi, I’m Troy McLure! You may know me from such meatball recipes as Pressure Cooker Soutzoukakia, Orange Chipotle Turkey Meatballs and Pressure Cooker Quick Meatballs.

Albondigas Soup Ingredients

And now, another recipe involving succulent orbs of meaty goodness, Albondigas Soup!

If you have ever stepped foot inside of a Mexican restaurant, you have more than likely seen Albondigas Soup on the menu. A tasty, only slightly spicy soup. You can have it before a meal, or by adding tortilla chips or warm tortillas you can make it a meal.

Meatball Ingredients

Let’s begin by getting the meatballs ready. I like to use 1 pound of ground beef and 1/2 pound of Chorizo. My local store has bulk chorizo. If you can only find links, remove it from the casing.

Tortilla Chip Crumbs

Take 15 or 20 tortilla chips and crush them in a blender. Just a couple of pulses should do the trick. You can use finely ground bread or cracker crumbs if you like. It should come out to about 1/3 cup.

In a mixing bowl, combine the meat, tortilla chip crumbs, 1 lightly beaten egg, 1 heaping tablespoon finely chopped fresh mint, 1 heaping tablespoon finely chopped fresh cilantro, 1/2 teaspoon of garlic powder, 1/2 teaspoon ground cumin, 1/2 teaspoon salt, and 1/4 teaspoon ground black pepper.

Meatball Mix

Now it’s time to get your hands dirty and smoosh this whole concoction together. Don’t get too wild, you don’t want to end up with rubbery balls, but blend it well.

Once blended, start forming the balls. For some reason, I seem to have some sort of psychological impediment that prevents me from making small meatballs. I got 16, but I think most people should be able to get at least 24. Mine were about golf ball size, but they really should be smaller than that. I run into the problem of running out of meatballs before I run out of soup. So, do as I say, not as I do. Keep those meatballs at a reasonable size!

Meatballs Formed

Roll the meatballs between your hands then place on a plate or baking sheet. When all the meatballs are ready, cover with plastic wrap and chill in the refrigerator while you get the soup ready.

Sliced Carrots

For the soup, start out by peeling and slicing a few carrots into circles, about 1/4 thick or a bit thicker. Now, slice 3 or celery stalks, also about 1/4 inch thick. Dice an onion and press a few cloves of garlic.

Chopped Veggies

In your pressure cooker pot on the high sauté mode heat two tablespoons of oil or lard (I would normally use oil, but currently I have some lard and I’m not afraid to use it). Sauté the veggies that you just chopped (except the garlic) until the onion and celery start to soften ad the onion is translucent. Now dump in the garlic and sauté for another minute.

Veggies Tomatoes

Sprinkle in 2 teaspoons ancho chile powder, 2 teaspoons of dried oregano, a teaspoon of cumin, a teaspoon of salt, 1/2 teaspoon of pepper and a tablespoon of Worcestershire sauce. Stir for 30 seconds then dump in a can of fire-roasted tomatoes and two cartons (32 ounces each) of chicken broth.

Rice

Add about a cup of frozen green beans.

Still with sauté mode on high, stir in 2/3 cup Basmati rice.

Walk over to the fridge and retrieve those meatballs and walk slowly back to the soup. BOO!  (Did I make you drop your meatballs?) Sorry, just another one of my classic pranks.

Gently place the meatballs into the soup.

Turn off the sauté mode and switch to manual.

Set time to come to high pressure for 10 minutes.

Albondigas Soup Cooked

When time is up, let pressure come down on its own for 10 minutes, then do a quick release.

If using a stove top pressure cooker, bring to high pressure for 8 minutes, but do the same 10 minute natural release.

Albondigas Bowl2

Serve in bowls. I like a little sour cream on top and serve with crunchy tortilla chips.

Albondigas Soup
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Recipe type: Soup
Cuisine: Mexican
Author:
Prep time:
Cook time:
Total time:
Serves: 6-8 servings
Mexican meatball soup, just slightly spicy is perfect for a starter, or add some tortilla chips or warm tortillas and make a meal of it.
Ingredients
Meatballs
  • 1 pound ground beef (15% fat works best)
  • ½ pound pork chorizo (you can use all ground beef)
  • 1 egg, lightly beaten
  • 15-20 tortilla chips, crushed in blender, about ⅓ cup (can use bread or cracker crumbs)
  • 1 heaping tablespoon finely chopped fresh mint
  • 1 heaping tablespoon finely chopped fresh cilantro
  • 1 tablespoon dehydrated onion
  • 1 teaspoon ground cumin
  • ½ teaspoon garlic powder
  • ½ teaspoon salt
  • ¼ teaspoon ground black pepper.
Soup
  • 2 tablespoons cooking oil or lard
  • 3 medium carrots, peeled and sliced about ¼ inch thick
  • 3 or 4 celery stalks, sliced about ¼ inch thick
  • 1 onion, diced
  • 4 cloves garlic, pressed
  • 1 cup frozen cut green beans
  • 2 teaspoons ancho chile powder
  • 2 teaspoons dried oregano
  • 1 teaspoon ground cumin
  • 1 teaspoon paprika
  • ½ teaspoon coriander
  • 1 teaspoon salt
  • ½ teaspoon ground pepper
  • 1 tablespoon Worcestershire sauce
  • 1 can (15 ounce) fire roasted tomatoes
  • 2 cartons (32 ounces each) chicken broth
  • ⅔ cups basmati rice (or other long grain rice)
Instructions
Meatballs
  1. Add all meatball ingredients to a bowl
  2. Mix with hands until well blended
  3. Form small balls about ½-3/4 inch between hands and remove to a plate or baking sheet
  4. Place in refrigerator to let firm while making soup
Soup
  1. Set electric pressure cooker to sauté mode on high (or place stove top pressure cooker over medium-high heat)
  2. Heat lard or oil in pressure cooker pot
  3. Sauté carrots, celery and onion until onions become translucent
  4. Add the garlic and sauté for another minute
  5. Add ancho chile powder, dried oregano, ground cumin, paprika, salt, pepper, coriander, and Worcestershire sauce and stir together
  6. Add green beans, fire roasted tomatoes, chicken stock and rice
  7. Gently place the meatballs into the soup
  8. Turn off sauté mode, lock the top on your pressure cooker and turn on manual mode
  9. Set to come to high pressure for 10 minutes (8 minutes for stove top pressure cooker)
  10. When time is up, let pressure come down on its own for 10 minutes then do a natural release
  11. Serve in bowls topped with a little sour cream and tortilla chips on the side

 

Pressure Cooker Chicken “Faux” Pho

Fee, Fi, Pho, Yum!

Pho_In_BowlI don’t know why, but it’s difficult not to go into pun mode when discussing Pho. Maybe it’s the fact that most of the Pho restaurants around have a bad pun for a name. My favorite is 9021-Pho in Beverly Hills. I’ve never eaten there, it’s just my favorite name.

Chicken_Pho_Ingredients

Why do I call it “Faux Pho”? Because traditional Pho broth is simmered for many hours, sometimes days. And like my recipe for Saurbraten before it, my goal here is to take something that normally can take days and get the essence of the dish in a mere fraction of the time. Is it exactly the same? Er, no, hence the “faux”. But I can say that this is a super fragrant, tasty Vietnamese chicken noodle soup, or “Chicken Soup For The Seoul.” Sorry, that’s the last pun, I promise.

Pho_Spices

So, how do we go about constructing this thing? Well, get your spice bag ready first. Yeah, you could just dump the spices in the pot since we are going to strain the broth at the end anyway, but I like use a bag since you can whack it with the side of a cleaver or a mallet, to crack the cardamom and coriander without having spices shooting all over your kitchen. Put a cinnamon stick, about 4 star anise, 10 whole cloves, 5 cardamom pods (I used black cardamom) and a teaspoon of coriander seeds in a spice bag (or you could wrap in cheese cloth). With the side of a cleaver or a meat mallet (the smooth side), give the bag a little whack to crack the cardamom and coriander. Set the bag aside for the moment.

Spices_In_Bag

Quarter an onion, peel and divide a piece of ginger into two pieces and crush a couple of cloves of garlic.

Onions_Garlic_Ginger

Turn your electric pressure cooker to the medium sauté mode and plop in the onion, ginger and garlic. Sauté until it gets lightly brown.

Onion_Ginger_Sauté

Place 2.5-3 pounds of chicken breast (with skin and bones attached) on top of the onions.

Pour in the chicken stock and stir in the salt, brown sugar, fish sauce, soy sauce and 1 teaspoon of liquid smoke.

Chicken_Breast

Toss in the spice bag.

Turn off the sauté mode.

Lock the top on, turn on manual mode and set the time for 12 mins.

While soup is cooking, cook a package of rice noodles according to package directions. When finished, drain and rinse with cold water to stop cooking. I like to use the flat rice noodles that say “Pad Thai” on the package, but you can also use the narrow rice noodles.

Pho_Toppings_Plate

Get the toppings ready and arrange on a platter. I like to use fresh mint, lime wedges, bean sprouts and thinly sliced jalapeño. Put platter in the center of the table and a bottle each of Sriracha sauce and Hoisin sauce.

Spice_Bag_In_Pan

When the time is up for the soup, let the pressure come down naturally for ten minutes, then do a quick release.

Remove the chicken to a plate, and let it cool for a couple minutes.

Cooked_Breasts

Pour the broth through a strainer over another pot.

Strainer_And_Pot

Pour the broth back into the inner pot of the pressure cooker.

Chicken_ShreddedRemove the skin from the chicken and pull the meat from the bones.

Pho_SoupStir the chicken back into the soup.

To prepare the bowls, put some noodles in each one and ladle the soup into each one.

Noodles_In_Bowl

Sprinkle the green onions over each one and serve.

Soup_In_Bowl1

Let guests customize their bowl with whichever toppings they prefer.

Pressure Cooker Faux Pho With Chicken
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Recipe type: Entree
Cuisine: Asian
Author:
Prep time:
Cook time:
Total time:
Serves: 4-6 servings
An aromatic, delicious and quick take on the Vietnamese Favorite.
Ingredients
For The Spice Bag
  • 1 cinnamon stick (about 3")
  • 4 star anise
  • 10 whole cloves
  • 5 cardamom (I used Black Cardamom)
  • 1 teaspoon coriander seeds
For The Soup
  • 2 tablespoons cooking oil
  • 1 onion, quartered
  • 1 chunk of fresh ginger (about the size of 2 thumbs), peeled and sliced in half lengthwise
  • 2 cloves garlic, smashed
  • 2.5-3 pounds chicken breast with skin and bones attached
  • ½ teaspoon salt
  • 2 cartons chicken broth (32 oz. each)
  • 1 tablespoon brown sugar
  • 2 tablespoons Asian fish sauce
  • 1 tablespoon soy sauce
  • 1 teaspoon of liquid smoke
  • Thinly sliced green onions
  • Rice noodles (8-ounce box)
For The Toppings
  • Thinly sliced jalapeño
  • Mint leaves
  • Lime wedges
  • Bean Sprouts
  • Sriracha Sauce
  • Hoisin Sauce
Instructions
  1. Put spice bag ingredients in the bag or wrap in cheese cloth and give it a little whack with the side of a cleaver or the flat side of a mallet
  2. Set spice bag aside
  3. Heat the oil on sauté mode set to medium
  4. Drop in the onion and ginger and cook, stirring often until lightly browned
  5. Place the chicken over the onions
  6. Pour in the chicken broth
  7. Stir in the brown sugar, fish sauce, soy sauce and liquid smoke
  8. Toss in the spice bag and add the salt
  9. Turn off sauté mode
  10. Lock top on pressure cooker
  11. Set to manual mode, 12 minutes at high pressure
  12. While soup is cooking, cook the noodles according to package directions
  13. Drain noodles and rinse with cold water to stop cooking
  14. Arrange the toppings on a plate and set out Sriracha and Hoisin sauces
  15. When time is up, let pressure come down on its own for 10 minutes, then do a quick release
  16. Remove the chicken to a plate and let it cool for a couple minutes
  17. Pour the soup through a strainer into another pot
  18. Pour the broth back into the pressure cooker
  19. Remove the skin from the chicken and pull the chicken off the bones
  20. Stir the chicken into the broth
  21. Put some noodles in each bowl and spoon broth and chicken on top
  22. Sprinkle sliced green onions over each bowl
  23. Put platter of toppings on the table so that each person can customize the soup to their liking

 

Beef Mushroom Barley Soup

A Hearty Beef Mushroom Barley Soup

Soup_Bowl1

I was looking for something hearty to make for dinner befitting this cool weather we’ve been having lately. The weather plummeted to 72 degrees today. But really, it has been getting down to the 50s at night, so it really is soup weather. I didn’t want to make chili again since I already had that  twice this week. I was pondering what to prepare while having a beer and for some reason it came to me, I will make something with barley it it!

Barley_Soup_Ingredients

Mushrooms are a natural and classic combination with barley. And I added beef to add even more to the heartiness and to make it a full meal. Just add some sort of bread and you’re set.

Stew_Beef

I used pre-cut stew beef because I am lazy, but chuck cut into cubes will work as well.

Heat 2 tablespoons cooking oil in pressure cooker on medium-high heat. I used the electric pressure cooker, so I used the Sauté setting on HIGH.

Beef_Browning

Next, brown the beef on one side, seasoning with salt and pepper while it is browning, then remove to plate. Browning just one side is enough to give it the browned flavor.

If there is a lot of fat from the meat, drain all but 2 tablespoons. Mine was pretty lean, so I didn’t drain at all.

Sauté some diced onion until translucent.

Onions_Sauteeing

Add the Italian seasoning, paprika, salt, garlic powder and pepper. Stir it in with the onions and sauté for about 30 seconds.

Splash in a little wine to deglaze the pan, scraping up any brown bits stuck to the bottom of the pan. Just a couple tablespoons of wine is plenty.

Peas_And_Carrots

Add some frozen peas and carrots, sliced crimini mushrooms and barley.

Sliced_Mushrooms

Add the meat back into the pan then pour in some beef broth and a little water.

Meat_Veg_Mush

Toss the bay leaves on top.

Barley_Soup_ReadytoCook

Lock the cover on the pressure cooker, and set to high pressure for 18 minutes.

When time is up let pressure come down on its own for 10 minutes, then do a quick release.

Soup_Bowl2

Serve in bowls with crusty bread or corn bread.

Beef Mushroom Barley Soup
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Recipe type: Entree
Cuisine: American
Author:
Prep time:
Cook time:
Total time:
Serves: 6 servings
A hearty soup perfect for a chilly winter night
Ingredients
  • 1 pound beef stew meat (or chuck cut into cubes)
  • 1 sweet onion, diced
  • 1 tablespoon Italian herb mix (I used Penzey's Tuscan Sunset
  • 1 teaspoon paprika
  • 1 teaspoon kosher salt
  • ½ teaspoon garlic powder
  • ½ teaspoon ground black pepper
  • 1 splash red wine (a couple tablespoons, optional)
  • 8 ounces crimini mushrooms, sliced
  • 10 ounces frozen peas and carrots
  • ¾ cup pearl barley
  • 1 quart beef broth
  • 1 cup water
  • 2 bay leaves
Instructions
  1. Heat 2 tablespoons cooking oil in pressure cooker on medium heat
  2. Brown beef on 1 side, seasoning with salt and pepper while it is browning, then remove to plate
  3. If there is a lot of fat from the meat, drain all but 2 tablespoons
  4. Sauté the onion until translucent
  5. Add the Italian seasoning, paprika, salt, garlic powder and pepper
  6. Continue to sauté for 30 seconds or so
  7. Splash in a little red wine to deglaze pan, scraping up any brown bits stuck to the bottom of the pan
  8. Add frozen peas and carrots, mushrooms and barley
  9. Add the meat back into the pan
  10. Pour in beef broth and water
  11. Toss the bay leaves on top
  12. Lock cover on pressure cooker and set to high pressure for 18 minutes
  13. When time is up let pressure come down on its own for 10 minutes, then do a quick release
  14. Serve in bowls with crusty bread or corn bread

 

Goulash Soup (Gulaschsuppe)

The Great Goulash Debate Continues

Goulash Soup Spoon

Whoo Hooo! I passed the test! “What test?” you might ask. Well, it certainly wasn’t a math test, because I surely wouldn’t have passed that. The test of which I am speaking is the one I set up for myself whenever I make any German dish. You see, my wife is from Germany, so every time I make a German dish, I set it on the table without mentioning what it is and if she immediately recognizes it I consider myself over the first hurdle.

In this case, she took a bite and said “Goulash soup?” Yes! At least she could tell what it was. The next hurdle is if she actually thinks it is good, and she did!

Goulash Soup Ingredients

Now that that is out of the way, it’s time to tackle the tricky subject of Goulash. Goulash can be many things to many people. First off, let’s take American Goulash off the table right away. Why this mixture of ground beef, macaroni and tomato sauce that is basically Hamburger Helper from scratch procured the moniker “Goulash” is beyond me, but it is now out of the equation, so we will speak of it no more.

Now, what is real Goulash? It depends where you are at. In Hungary, Goulash (gulyás in Hungarian), is basically a soup. Porkolt, which is a stew and is mainly composed of meat and paprika is what is known as goulash in other parts of Europe. It is kind of a European equivalent of Texas Chile. In Germany, for instance, what they call Goulash is Porkolt. Gulyás is called Gulaschsuppe, or Goulash Soup. Now that I have cleared that up. What, you are still confused? You and me both, my friend.

Beef ChuckBut for the purposes of this post we are dealing with German-Style Goulash Soup. This is a hearty, beefy, paprika-y, oniony soup that is just the ticket for cooler weather. And, believe it or not we are having cooler weather right now after months of 90-degree plus weather. Add to that the fact that the wife and I are both fighting colds at the moment, this was the perfect dinner for the circumstances.

I made this in the Instant Pot Electric pressure cooker, so the instructions reflect that. Of course it can be made in any pressure cooker.

Chuck Cubed

Start off with 1-1/2 pounds of beef chuck, cut into 1″ cubes. I like to buy a piece of meat and cut it up myself. It’s cheaper that way and only takes a couple minutes. You can also use pre-cut stew meat if you like, but you don’t always know what you are getting that way.

Chuck Browned2With the sauté setting on high, put a couple tablespoons of oil in the pot. In two batches, brown the meat on one side. Just browning one side is enough to get the flavors of browning but still saves some time.

Remove the meat to a plate.

Onions Bell Peppers

Lower the sauté mode to medium (on the Instant Pot, you will need to turn off the sauté mode then turn back on. If there isn’t much fat left, add another tablespoon of oil.

Sauté some sliced onion and a chopped green pepper until it starts to soften. Now, when I say “some” onion, I mean “lots” of onion. I used one onion, but it was huge. If your onions are more on the medium side, use two. When you first dump them in the pot, it might look like a ridiculous amount of onion, but when the dish is complete, it will be just right.

When the onion and pepper starts to soften, add in some garlic. I know that some fancy schmancy chefs may frown upon the use of a garlic press, but it saves time, and unless you have a recipe that calls for bits of chopped garlic, I like it just fine.

Meat With Spices

Continue to sauté for another minute and add a couple of tablespoons of paprika, a couple teaspoons of caraway seeds and some salt and pepper. The tablespoons of paprika can be a bit on the heaping side. This is a dish that originated in Hungary, after all. And speaking of Hungary, Hungarian sweet paprika is the best for this dish. Unfortunately, I went to the store to purchase some Hungarian paprika and they were all out, so I ended up using domestic Paprika. It was fine, but if you are able to get Hungarian paprika, go for it. If you like, you can mix some sweet and hot paprika, but I wouldn’t use entirely hot. Not that it’s that spicy, but it would change the flavor of the dish.

Chuck With Tomatoes

Add the meat back in and stir so that everything is coated with the paprika mixture.

Add a splash of wine just to deglaze. When I say splash, I mean just a couple tablespoons. A little wine goes a long way when cooking under pressure.

Wine

Put in a couple tablespoons of tomato paste, a tablespoon of balsamic vinegar, a tablespoon of honey, a can of fire-roasted tomatoes and a carton of beef stock.

Turn off the sauté mode, toss in a couple bay leaves and slap the top on the cooker. Set manual setting for 15 minutes at high pressure.

Potatoes Cubed

While this is going, get some potatoes ready. Cut about 4 medium red potatoes into cubes about 1″ in size. Waxy potatoes work best for this. Russets will get mushy. I used 4 potatoes which came out to about a pound. Put the potatoes in a bowl of cold water until needed. This will help prevent oxidation, because nobody likes brown potatoes.

Potatoes Soaking

When the time is up, carefully do a quick release, being sure to stand well clear of the path of the steam. When pressure is released, remove top, put in the potatoes, and put the top back on. Bring back to high pressure for 5 minutes.

Goulash Soup With Potatoes

This time let the pressure come down on its own for ten minutes, then do a quick release.

Serve in bowls with a dollop of sour cream. I admit my dollops are rather large. I prefer a whallop of a dollop.

Goulash Soup Finished

Best served with some German bread and butter, or even a giant pretzel! Oh, and beer!

 

Goulash Soup (Gulaschsuppe)
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Recipe type: Soup
Cuisine: German
Author:
Prep time:
Cook time:
Total time:
Serves: 4 servings
A hearty warming soup. Just add some bread and you've got a whole meal.
Ingredients
  • 2-3 tablespoons cooking oil (I used olive oil)
  • 1-1/2 pounds beef chuck, cut in 1" cubes
  • 1 large or 2 medium onions, thinly sliced
  • 1 green bell pepper, chopped
  • 5 cloves garlic, pressed
  • 2 rounded tablespoons sweet paprika
  • 2 teaspoons caraway seeds
  • 1 teaspoon kosher salt
  • ¼ teaspoon black pepper
  • 2 tablespoons tomato paste
  • 1 tablespoon balsamic vinegar
  • 1 tablespoon honey
  • 1 can (15 ounces) fire-roasted tomatoes
  • 1 carton (32 ounces) beef stock
  • 2 Bay Leaves
  • 4 red (or other waxy variety, about 1 pound) potatoes, cut into 1" cubes
Instructions
  1. With sauté setting on high, add 2 tablespoons oil
  2. Working in 2 batches, brown the meat on one side, then remove to plate
  3. Change sauté setting to medium and add another tablespoon oil, if needed
  4. Sauté onions and green pepper until they start to soften
  5. Add the garlic and sauté for another minute
  6. To this, add the paprika, caraway seeds, salt and pepper
  7. Add the meat back in and stir until the meat and vegetables are coated with the paprika mixture
  8. Add a splash of red wine (a couple tablespoons) to deglaze, scraping browned bits off the bottom
  9. Add tomato paste, balsamic vinegar, honey, fire-roasted tomatoes and beef stock
  10. Stir everything together
  11. Turn off sauté mode
  12. Toss in bay leaves
  13. Lock top on pressure cooker, turn on manual setting and set for 15 minutes at high pressure
  14. While soup is cooking, wash potatoes and cut into 1" cubes
  15. Put potatoes into a bowl of cold water until needed
  16. When time is up, carefully do a quick release, being sure to be out of the path of the steam
  17. Drain potatoes and add to the pressure cooker
  18. Lock top on pressure cooker and on manual mode set for 5 minutes at high pressure
  19. When time is up, let pressure come down on its own for 10 minutes then do a quick release
  20. Serve in bowls with sour cream on top

Pressure Cooker Yellow Split Pea Soup

Soupe Aux Pois Made Easy In The Pressure Cooker

Canadian Yellow Pea Soup1

I grew up not liking split pea soup at all. Now it seems I am making up for lost time. I recently posted a recipe for green split pea soup. That one was a thick, hearty, stand-a-spoon-up-in-it soup.

Shortly after that, during one of my marathon poking-around-the-interwebs sessions, I came across French-Canadian Yellow Split Pea Soup.

At first I was intrigued, but a few minutes later I was obsessed. Since my heritage includes French-Canadian, I just had to prepare “the food of my people”. This is more of a medium-density soup. It is definitely not a broth, but it does have diminished spoon-standing capabilities.

Yellow Pea Soup Ingredients

I tried to be fairly true to tradition, but sometimes it’s not quite possible. For instance from what I have seen, this soup is usually made with whole dried peas, or a mixture of whole and split. I probably would have done this if I was able to track down the elusive whole dried yellow peas but I had no luck here in SoCal. Sure, I could have gone the internet route, but I had some good yellow split peas, so why wait for delivery and whatnot?

The recipe is easy, but a little more time consuming than some, just because it requires a simple ham stock to be made first. When I say the stock is simple, I mean simple. Just toss your choice of ham hock, ham shank or ham bone into twelve cups of water, cook at high pressure for 40 minutes and you’re in business.

Yellow Pea Soup Ham Shank

The stock can be made ahead of time, so things will be speedy when you make the actual soup.

After the stock is done cooking, let the meat cool. When it is cool enough to handle, remove the meat from the bones, discard bones and any large chunks of fat that are present. Then, chop up the meat.

Ham Meat Chopped

 

For the soup, get some butter melted in the pressure cooker pot and sauté the onions, carrots and celery until things start to soften a bit and onion is transparent.

Yellow Pea Soup Chopped Veggies

I think this is one of the few recipes where I don’t use at least five cloves of garlic, but it is not exactly a garlic-driven recipe. I think the most important flavor profile in this dish would be the savory. That’s the thing that makes it the most “Canadian-y”. A lot of recipes say that you could substitute thyme, but I would highly recommend tracking down some savory in order to get the full Canuck experience.

Butter Melting

Add in the garlic and sauté for another minute. Now add in the savory and a little salt and pepper. Don’t add too much salt at this point. Depending on the meat that you are using, you may not need a lot, you can add more later if it needs it.

Sauteed Veggies

Dump those peas in there, along with whatever meat you cut off those bones.

Pour in ten cups of the stock (you can add a cup or so less if you like it a little thicker, but I have found that ten cups is just about perfect for this. Sure, I specify twelve cups in the stock recipe because I like to have a little extra, just in case. As in almost every recipe I post, toss in a couple bay leaves.

Put the top on the cooker, turn heat to high and set the timer for eight minutes. Remember, when cooking legumes in the pressure cooker, never fill the pot of the pressure cooker over half full.

Yellow Pea Soup Finished

When the time is up, turn heat off and let pressure come down on its own for ten minutes, then do a quick release.

I like to serve it with toasted baguette with bleu cheese (not traditional, but tasty).

Pressure Cooker Yellow Split Pea Soup
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Recipe type: Entree
Cuisine: Canadian
Author:
Prep time:
Cook time:
Total time:
Serves: 4-5 large servings
French-Canadian Yellow Split Pea Soup Adapted for the Pressure Cooker
Ingredients
For The Ham Stock
  • 1.5 -2 pounds ham shank or hocks, or hambone
  • 12 cups water
For The Soup
  • 2 tablespoons butter
  • 1 medium onion, chopped small
  • 2 stalks celery, chopped small
  • 3-4 small carrots, chopped small
  • 2 cloves garlic, pressed
  • 2 teaspoons savory
  • 1 pound yellow split peas, picked through and rinsed
  • Chopped meat from shank/hock/ham bone
  • 2 bay leaves
  • 10 cups ham stock
Instructions
Make The Ham Stock
  1. Put The Shank/Hocks/Hambone in the pressure cooker with 12 cups of water
  2. Put lid on pressure cooker
  3. Turn heat to high until high pressure is reached
  4. When high pressure is reached, adjust heat to maintain high pressure
  5. Set time for 40 minutes
  6. When time is up, let pressure come down naturally for ten minutes then do a quick release
  7. Remove the meat to a plate to let it cool
  8. When meat is cool enough, cut from bone and chop
  9. Stock and meat can be made ahead and saved for a day or two in the refrigerator
Make the soup
  1. Put the butter in the pressure cooker over medium heat
  2. When butter is melted, sauté onions, carrot and celery until onions are translucent
  3. Add the garlic and continue to sauté for another minute
  4. Add the savory and a little salt and pepper (you can add more salt later if necessary, it may not need much depending on the meat).
  5. Add the peas and meat
  6. Pour in 10 cups of the ham stock (can use a little less if you would like it thicker)
  7. Toss in the bay leaves
  8. Put the cover on the pressure cooker and turn heat to high
  9. When high pressure is reached, adjust heat to maintain high pressure
  10. Set time for eight minutes
  11. When time is up, remove from heat
  12. Let pressure come down on its own for ten minutes, then do a quick release
  13. Taste the soup and adjust the salt and pepper, if needed
  14. Serve in bowls with toasted baguette on the side (I like it with bleu cheese)

Sneak Peek – Yellow Split Pea Soup

Yes, Another Pea Soup Recipe

Yellow_Split_Peas

I know, I just recently posted a recipe for split pea soup, but that was green. This is yellow.

When I posted that recipe, I was unaware of the existence of French Canadian yellow pea soup. As soon as I heard about it, I knew I was going to have to make some. With my French Canadian heritage (among other things), I felt it was my duty to make this dish.

So, even though I recently posted a green split pea soup recipe, the cooler weather and possible rain that has been forecast for us makes this the perfect time to make some more pea soup!

So stop by on the weekend for my Yellow Split Pea Soup recipe, eh?

Pressure Cooker Sauerkraut Soup

I’m sure it’s authentic somewhere!

Soup Bowl3

This is one of those times I started searching for one thing, and a few hours and a couple hundred clicks later, I found myself wanting, no needing, to make Sauerkraut Soup. How a search for Potato Soup ultimately led to this, I am not sure, but I must say I am happy I stumbled upon this. Even though it turned out to be pretty warm the past couple days (as I predicted in my last post), this soup wasn’t so heavy that it was difficult to eat in such conditions, unlike the creamy potato soups that originally started my search.

And, it goes exceptionally well with beer, so that helped alleviate the warm weather issue!

Sauerkraut soup is popular in a lot of places, particularly areas of Eastern Europe, including Polish Kapusniak, German (such as this one from Heidi Klum), Russian Shchi, and even from the US Midwest.

They vary in the meats used, some using beef, some pork and some with multiple meats. Some use only sauerkraut, some a combination of sauerkraut and fresh cabbage.

My primary goal for my version was to follow the Three E’s – Effortless, Economical and Expeditious. And I think I succeeded, if I do say so myself. Using relatively inexpensive Kielbasa as the protein, and just 8 minutes under pressure take care of the economical and expeditious elements. Except for a little minor chopping and sautéing, most of the elements are just dumped in the pressure cooker, which covers the effortless aspect.

Sauerkraut Soup Ingredients

A pound of sausage would be fine, but I used 12 ounces because that seems to be the only size package that I can find around here. I used a 28 ounce jar of sauerkraut, you can use as much as a quart, or less if you would like your soup to be a bit more liquid.

Start by chopping the onion and potato. Run the garlic through a press. Cut the kielbasa in half lengthwise, then slice.

Sausage Chopped

Since I used the InstantPot, these instructions are for that, but it can easily be adapted to another electric or a stovetop cooker. I would keep the same time for whatever method you choose.

Using the sauté setting on medium, heat the oil.

Toss in the onion, sausage and garlic together. Cook until the onion starts to become translucent.

Dump in the potato, paprika, caraway seeds and tomato paste. Stir everything together.

Veg and Potato

Cook for another minute or so.

Add 5-6 grinds of black pepper and about a 1/2 teaspoon of salt (you can adjust this later, the amount needed will vary depending on your sausage and sauerkraut.

Dump in the sauerkraut (including the liquid).

Adding Sauerkraut

Pour in the chicken stock.

Stir in two tablespoons brown sugar (you can add more later if necessary, depending on how sour your sauerkraut is) and a tablespoon of Worcestershire Sauce.

Toss in the two bay leaves.

Before Pressure

Turn off the sauté mode and place the top on the pressure cooker.

Turn the cooker to “soup” mode and set the timer for 8 minutes

InstantPot Soup Mode

When time is up, let pressure release naturally for ten minutes, then do a quick release.

When pressure is completely released, remove the top.

Give it a taste and adjust the salt and brown sugar as necessary.

Soup Finished

Serve topped with sour cream (I highly recommend that you don’t skip this, it adds a lot to this soup) and a little fresh dill.

Rye Bread

With some good buttered rye bread on the side, this makes a complete meal.

Pressure Cooker Sauerkraut Soup
Print
Recipe type: Entree
Cuisine: Eastern European
Author:
Prep time:
Cook time:
Total time:
Serves: 6-8 servings
Sauerkraut Soup with Potatoes and Sausage - Yum!
Ingredients
  • 1 tablespoon cooking oil
  • 1 package (12-16 ounces) Kielbasa cut in half lengthwise then sliced
  • 1 large onion, chopped
  • 4 cloves garlic, pressed
  • 1 heaping tablespoon Hungarian paprika
  • 1 teaspoon caraway seeds
  • 4-5 medium potatoes (about 1-1/2 pounds), cut into ½-3/4 inch cubes
  • 2 tablespoons tomato paste
  • black pepper
  • salt to taste
  • 1 jar (28-32 ounces) sauerkraut
  • 2 heaping tablespoons brown sugar
  • 1 tablespoon Worcestershire Sauce
  • 1 quart low sodium chicken stock
  • 2 bay leaves
Instructions
  1. Heat the oil over medium heat in pressure cooker pot (if using electric PC, use sauté or brown mode on medium)
  2. Sauté onion, garlic and sausage until the onions start to get translucent
  3. Add paprika and caraway seed and sauté for another couple minutes
  4. Add a couple grinds of black pepper
  5. Add in the potatoes
  6. Drop in 2 tablespoons of tomato paste
  7. Stir everything together
  8. Pour in the chicken stock
  9. Add the brown sugar and Worcestershire Sauce and give it a stir
  10. Toss 2 bay leaves on top
  11. Place top on pressure cooker and turn heat to high (for electric PC, turn off sauté/brown mode, place top on PC and set for high pressure on "soup" mode)
  12. Set timer for 8 minutes
  13. When time is up, let pressure come down naturally for ten minutes, then do a quick release
  14. Serve in bowls topped with sour cream and a little fresh dill

 

Pressure Cooker Split Pea Soup

Split pea soup? He likes it, Hey Mikey! 

DSCF8875

When I was a youngster, probably my least favorite thing to eat was split pea soup. I absolutely hated it. Just the thought of it brought visions of the Exorcist. No, the movie wasn’t even out yet. I mean the actual exorcist. I wasn’t a very well-behaved kid so my parents brought in an exorcist once a month to give me a “tune up”. Not really, I kid, I kid!

But seriously, I couldn’t stand split pea soup, but I had never eaten a homemade version. It was always from a can. On a good day, it might be from the familiar red and white can, which was only slightly less disgusting. But most of the time it was the dreaded “store brand”, words that send shivers down my spine.

Split Pea Ingredients

Then one day recently, while watching one of the many cooking shows that I watch, or “my stories” as I refer to them, I saw a recipe for split pea soup, and thought “hmmmm, that looks pretty good”, (I think it was this recipe) so I decided to set aside my former opinion and give it a shot.

My opinion has completely changed. I am sure that if you were to set a bowl of that grayish mush from a can in front of me, I would still hate it, but now I know that, as with most things, there are good versions and bad versions. And I like to believe that this is a good version.

Remember that when cooking any grain or legume in the pressure cooker, never fill it over 1/2 full.

Veggies Chopped

Start by chopping up some onion, celery, carrots, garlic and ham. I only had two celery stalks in the ingredients picture, but I decided to add another at the last minute.

Heat up some oil and sauté the onion, celery carrot and ham for about five minutes or so, until the onion starts to become translucent.

Ham and Veggies

Add in the garlic and continue for another minute or so.

Now toss in the Herbes De Provence, cayenne and a little salt and pepper and cook for another 30 seconds or so.

Add the peas.

Peas Veggies Ham

Pour in the Worcestershire sauce, liquid smoke, chicken stock and water.

Toss the Bay Leaves in, cover the pressure cooker and turn the heat to high.

When high pressure is reached, lower the heat to maintain high pressure and set the timer for fifteen minutes.

Soup Finished

When time is up. let the pressure come down on its own.

When pressure is released, open pressure cooker very carefully.

Give it a stir to break up the peas.

Serve it with toppings of your choice. A little cubed ham, some Feta cheese. And I don’t know why, but for some reason I thought onion rings would go great with this. So the next day, I served the leftovers with onion rings on the side and topped each bowl with an onion ring. And it turned out my hunch was right, they went great together!

Split Pea Soup Bowl

As an added bonus, this is a perfect way to use up that leftover Easter ham!

Pressure Cooker Split Pea Soup
Print
Recipe type: Entree
Cuisine: American
Author:
Prep time:
Cook time:
Total time:
Serves: 5-6 servings
A great way to use that leftover Easter ham, this flavorful and filling soup is perfect for cooler weather.
Ingredients
  • 3 tablespoons cooking oil
  • 16 ounces split peas, rinsed
  • 1 pound ham, cut into cubes
  • 1 large onion, chopped
  • 3 stalks celery, sliced
  • 3 medium carrots, chopped
  • 4 cloves garlic, pressed
  • 2 teaspoons Herbes De Provence
  • ½ teaspoon cayenne pepper
  • salt and pepper
  • 1 tablespoon Worcestershire Sauce
  • 1 teaspoon liquid smoke
  • 1 quart chicken stock
  • 1 cup water
  • 2 bay leaves
Instructions
  1. Heat the oil in the pressure cooker over medium heat
  2. Sauté onions, carrots, celery and ham until onions start to become translucent, about five minutes
  3. Add garlic and continue to sauté for another minute
  4. Add Herbes De Provence, cayenne, ½ teaspoon salt and a few grinds of black pepper
  5. Sauté for another 30 seconds or so
  6. Add the peas
  7. Add in the Worcestershire Sauce, liquid smoke, chicken stock and water
  8. Toss in the bay leaves
  9. Cover pressure cooker, turn heat to high and bring to high pressure
  10. When high pressure is reached, lower heat to maintain high pressure and set timer for fifteen minutes
  11. When time is up, remove from heat and let pressure release naturally
  12. Remove lid carefully
  13. Stir to break up peas, soup should thicken
  14. Serve in bowls with toppings of your choice. I like it with a little Feta or Cotija cheese, or with an onion ring on top