Pureed Split Pea Soup - Pressure Cooker
Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 154.3
- Total Fat: 2.0 g
- Cholesterol: 6.3 mg
- Sodium: 240.3 mg
- Total Carbs: 30.3 g
- Dietary Fiber: 10.4 g
- Protein: 13.0 g
View full nutritional breakdown of Pureed Split Pea Soup - Pressure Cooker calories by ingredient
Introduction
Use broth or water, meat or none, more veggies or whatever you like, top with croutons, crackers, Parmesan cheese or not. This is a basic recipe to use. I will describe pressure cooking but you can cook longer if you don't have a pressure cooker or use a slow cooker. 1 cup is a hearty soup or 2 cups is a meal. Use broth or water, meat or none, more veggies or whatever you like, top with croutons, crackers, Parmesan cheese or not. This is a basic recipe to use. I will describe pressure cooking but you can cook longer if you don't have a pressure cooker or use a slow cooker. 1 cup is a hearty soup or 2 cups is a meal.Number of Servings: 12
Ingredients
-
2 cups (1 lb.) Dry Split Pea, picked over and rinsed
1 T olive oil
1.5 cups chopped onion
1.25 cups chopped carrots
1-3 cloves garlic
6 cups water or broth or mixture
1 tsp Liquid Smoke
2 bay leaves
1 can potatoes or a couple chopped potatoes
1 C 1% milk (any % will do)
8 oz cubed ham
dill, salt, pepper to taste
Directions
Check your pressure cooker gasket and setup. Add oil to pan and saute onions and carrots. As onions become translucent, add garlic. Add split peas and 6 cups or water or broth or mixture of the two. Add liquid smoke - do not measure this over the pan! Add bay leaves and ham. Put on lid an pressurize per instructions for your pressure cooker.
Cook under pressure (25 psi) 12 minutes. Remove from heat and allow pressure to naturally reduce. When pressure has dissipated, evaluate consistency - reduce if necessary on low heat until soup looks fairly thick. Add 1 can of potatoes, 1 C milk and allow to heat on low. Use stick blender to puree soup. Top with dill, salt, and pepper as desired. The dill is a great ingredient and a little unique! This recipe is loosely based on one in Jane Brodey's Good Foods Cookbook.
Serving Size: Makes 12 1-cup servings
Number of Servings: 12
Recipe submitted by SparkPeople user ~BETHK~.
Cook under pressure (25 psi) 12 minutes. Remove from heat and allow pressure to naturally reduce. When pressure has dissipated, evaluate consistency - reduce if necessary on low heat until soup looks fairly thick. Add 1 can of potatoes, 1 C milk and allow to heat on low. Use stick blender to puree soup. Top with dill, salt, and pepper as desired. The dill is a great ingredient and a little unique! This recipe is loosely based on one in Jane Brodey's Good Foods Cookbook.
Serving Size: Makes 12 1-cup servings
Number of Servings: 12
Recipe submitted by SparkPeople user ~BETHK~.