How to Cook Tasty Split green pea soup
Split green pea soup. This is a hearty split pea soup has a flavorful ham bone cooked with carrots, potatoes, onions, and a pinch of marjoram. This is the best split pea soup recipe! I've made it three times, and am making it again right now with the ham bone left over from Easter dinner.
Pea soup or split pea soup is soup made typically from dried peas, such as the split pea. It is, with variations, a part of the cuisine of many cultures. It is most often greyish-green or yellow in color depending on the regional variety of peas used; all are cultivars of Pisum sativum. You can cook Split green pea soup using 17 ingredients and 12 steps. Here is how you achieve it.
Ingredients of Split green pea soup
- Prepare 1 tablespoon of olive oil.
- You need 2 tablespoons of butter.
- Prepare 1 of Onion, diced.
- It’s 3 stalks of celery, diced.
- It’s 2 of bay leaves.
- Prepare 1/4 tsp of thyme leaves,dried.
- Prepare 3 of carrots, chopped.
- You need 4-6 cloves of Garlic, presses or finely minced.
- You need 1/4 tsp of Pepper.
- Prepare 6 cups of chicken or vegetable broth low sodium (add another cup if you want thinner broth).
- Prepare 1 lb of Green Split Peas (rinced).
- You need 1 tsp of liquid smoke optional for vegetarian version.
- It’s 1/2 tsp of salt kosher or 1/4 tsp table salt (add after cooking if needed).
- You need of Optional meats you can use: (or combination of them).
- Prepare 6 slices of bacon.
- Prepare 2 of small ham hocks.
- Prepare 2-3 cups of diced leftover ham (which is all I use).
Dried split peas are cooked with ham hocks, onions, garlic, and leeks. This split pea soup recipe is adapted from one written by Julia Child years ago for a Parade Magazine article. Split peas are either green or yellow; for this soup we're using green split peas. Do ahead: Split pea soup keeps fantastically in the fridge or freezer but, just to warn you, it looks crazy thick once it has chilled.
Split green pea soup step by step
- Turn the pressure cooker on to the Sauté function. Let it warm up and add the olive oil and butter..
- Add the onion, celery, bay leaves, and thyme. Cook, stirring occasionally, until onion starts to turn translucent.
- Add the carrots, garlic, (bacon or ham, if using), and pepper and cook for a minute.
- Add broth, hambone or ham hock, if using, (Add liquid smoke, if using, for vegetarian method). Let come to a simmer..
- Stir in split peas..
- Place the lid on the pot and lock it in place. Set the steam release knob to the Sealing position..
- Cancel the sauté function and Choose Pressure Cook/Manual, and use the + or – or dial to choose 18 minutes. High pressure. It will take a few minutes for the pot to come to pressure..
- When the cooking time has finished, let the pot sit undisturbed for 15 minutes to naturally release some of the pressure. Then turn the steam release knob to Venting to quick release the remaining pressure..
- When the pin in the lid drops down, carefully open the lid, facing away from you. Remove the bay leaves and the bone or ham hocks, if you used them..
- Taste and add the salt as desired. Serve hot. The soup will thicken quite a bit when it cools, that is normal..
- This isn’t my recipe I found it online at simply nourishing and tried it out. I liked the fact you do not have to use Ham or a ham hock. I posted it because I use it again and again and tweek it till it tastes the way I like it.😸.
It should loosen as you I usually mix yellow and green split peas-the color is a bit less nauseous, and it doesn't affect the texture. Pea soup is my favorite winter, and occasionally. Today's split pea soup recipe is similar in spirit. It's a delicious, healthy, textured soup made from an impossibly short list of ingredients. No ham hocks in this version, simply green split peas and onions cooked until tender, partially pureed, seasoned and flared out with toppings.