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
- 2-3 carrots, peeled and cut into chunks
- 1 large onion, diced
- 1-3 stalks of of celery
- 1- 2 cloves garlic minced, chopped, or even whole
- 2 cups (454g) green split peas, picked over - put them on a white plate or board and look for stones, then rinse them in a colander
- 6- 8 cups (1.5 liters) vegetable stock or water (use the larger amount to simmer the soup)
- 1 or 2 bay leaves
- 1 t ground cumin or 2 t cumin seeds
- 1 t salt - plus more to taste - if you use vegetable boullion, try skipping the salt
- salt and pepper to taste
- fresh cilantro or parsley or celery leaves for garnish
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.