Late on a rainy and cold Sunday night, I asked my husband if he’d like some split pea soup for dinner. Knowing that it normally took about two hours to cook, he asked if we’d be having it out of a can. I replied that it would be ready in less than half an hour from prep to finish in the pressure cooker. This is the type of meal that makes this pot one of my favorite pieces of equipment in the kitchen. You can produce soothing soup to cure your ills or help you get over your favorite football team’s loss in less than thirty minutes.
SERVES 8
INGREDIENTS:
- ½ pound smoked sausage, such as Kielbasa, cut into ½-inch rounds
- 1 cup finely chopped onion
- 3 medium carrots, coarsely chopped
- 3 celery stalks (including the leaves), coarsely chopped
- 1 teaspoon fresh thyme leaves
- 1 pound green split peas, or a combination of ½ cup yellow split peas and ½ cup green split peas, rinsed
- 5 cups chicken or vegetable stock or store-bought chicken or vegetable broth
- Salt and freshly ground black pepper (optional)
INSTRUCTIONS:
- Heat the pressure cooker over medium-high heat and brown the sausage in the pot. Add the onion, carrots, celery, and thyme and cook for 2 to 3 minutes to soften the onion. Add the peas and stock. Lock the lid in place and cook at high pressure for 10 minutes.
- Release the pressure naturally and remove the lid, tilting the pot away from you to avoid the escaping steam. Stir the soup, taste for seasoning, and add salt and pepper as needed. Serve immediately.
