Now the pressure pot cooks it in a hurry. In this recipe, sautéed ham serves as a garnish.
Ingredients
- 1 pound of split peas, dry
- 1 tsp of oil, olive
- 2 peeled, diced carrots, large
- 1 diced onion, medium
- ¼ cup of celery, diced
- 2 minced garlic cloves
- 1 ham bone, leftover
- 6 cups of water, filtered
- 1 cube of bouillon
- 1 bay leaf, dry
- 4 oz of diced ham
- To garnish: chopped chives
How to Make It
- Rinse the peas in cold water.
- Add oil, garlic, celery, carrots and onions to pressure pot. Sauté for four to five minutes. Add the ham bone, bay leaf, chicken bouillon, water and peas.
- Cover. Cook under High pressure for 15 minutes. Allow the pressure to naturally release. Then open the pot. Remove bay leaf and bone. Stir and allow to sit so the soup can thicken. Serve hot.