Quickerty-Split
Nov. 26th, 2019 11:36 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
madbakerThis week's Resolution Recipe: Split Pea Soup.
1 Tbsp olive oil
1 onion, diced (I used two leeks)
1 carrot, diced
1 stalk celery, ditto
1 Tbsp Old Bay seasoning 1 tsp paprika and 3/4 tsp salt
1/2 tsp pepper
1 bay leaf
1/2 lb green split peas
4 cups water (I used house-made stock)
3/4 lb ham
Heat the oil and saute the onion, carrot, and celery for 5 minutes. Add the ham and seasoning. Stir around and pour into the Instant Pot.
Seal and pressure cook on high for 35 minutes. Let the pressure release naturally (about 45 minutes). Serve.
What worked: It was good during a cold week. The peas were fully cooked and were not at all crunchy. (I probably could have set it to only 25 minutes since I was not using a bone-in hock.)
What didn't: Although it thickens up as it cools, I prefer a thicker pea soup that the spoon can practically stand up in. I'd probably cut the water by 1/2 to 1 cup.
Will I make it again? Sure. Easier and quicker than stovetop.
1 Tbsp olive oil
1 onion, diced (I used two leeks)
1 carrot, diced
1 stalk celery, ditto
1/2 tsp pepper
1 bay leaf
1/2 lb green split peas
4 cups water (I used house-made stock)
3/4 lb ham
Heat the oil and saute the onion, carrot, and celery for 5 minutes. Add the ham and seasoning. Stir around and pour into the Instant Pot.
Seal and pressure cook on high for 35 minutes. Let the pressure release naturally (about 45 minutes). Serve.
What worked: It was good during a cold week. The peas were fully cooked and were not at all crunchy. (I probably could have set it to only 25 minutes since I was not using a bone-in hock.)
What didn't: Although it thickens up as it cools, I prefer a thicker pea soup that the spoon can practically stand up in. I'd probably cut the water by 1/2 to 1 cup.
Will I make it again? Sure. Easier and quicker than stovetop.
