My friend Carolyn bought a stovetop pressure cooker, eager to make healthy meals as she endures the (everlasting!) east coast winter. Here's a split pea soup recipe and my top choices for pressure cooked meals (soup, stew, risotto, beans). My spattered copy of Lorna Sass's Cooking Under Pressure has a risotto recipe that's worth the price of the book alone.
Split Pea Soup Adapted from Lorna Sass's Pressure Perfect (I took out the ham & butter)
Prep time: 15 minutes
Cook time: 45 minutes
Total time: 1 hour
Yield: Makes 4 to 6 servings
If you feel like being fancy, saute the carrots, onion, celery and garlic in the pot first. Then add the peas, water, bay leaves, cumin & salt to the pot.
Lock the lid in place. Over high heat bring to high pressure. Reduce the heat just enough to maintain high pressure and cook 10 minutes. Turn off the heat. Allow the pressure to come down naturally. Remove the lid, tilting it away from you to allow steam to escape.
Remove the bay leaves. Stir well, taking care to blend in the peas that have sunk to the bottom. Add additional salt to taste, as much as 1 teaspoon, if needed. Add more water or broth if it feels too thick. Sprinkle with cilantro and cracked fresh pepper just before serving.
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