Split pea soup? He likes it, Hey Mikey!
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.
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.
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.
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.
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.
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!
As an added bonus, this is a perfect way to use up that leftover Easter ham!
|Pressure Cooker Split Pea Soup|| |
- 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
- Heat the oil in the pressure cooker over medium heat
- Sauté onions, carrots, celery and ham until onions start to become translucent, about five minutes
- Add garlic and continue to sauté for another minute
- Add Herbes De Provence, cayenne, ½ teaspoon salt and a few grinds of black pepper
- Sauté for another 30 seconds or so
- Add the peas
- Add in the Worcestershire Sauce, liquid smoke, chicken stock and water
- Toss in the bay leaves
- Cover pressure cooker, turn heat to high and bring to high pressure
- When high pressure is reached, lower heat to maintain high pressure and set timer for fifteen minutes
- When time is up, remove from heat and let pressure release naturally
- Remove lid carefully
- Stir to break up peas, soup should thicken
- 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