French-Canadian Split Pea Soup
Serves 4-6
You can also use whole peas for this soup. Split peas do not need to be
soaked but the cooking time is lower if you soak whole peas. You can
start soaking the whole peas in the morning before work so they will be
ready to cook at suppertime. Drain the soaking water after the beans
are hydrated. Increase cooking time slightly if using whole peas.
1 lb (450 g) yellow split peas
8 oz (225 g) smoked pork hock
3 medium carrots, diced
1 large potato, peeled and diced
1 stalk celery, finely chopped
1/4 teaspoon (1 ml) thyme
1/4 teaspoon (1 ml) basil
1/4 teaspoon (1 ml) oregano
Salt and pepper to taste
6 cups (1.4 l) water
Pressure Cooker Recipes
Directions:
Place all the ingredients (except the salt and pepper) and 6 cups (1.4
l) of water in the pressure cooker.
Lock the lid in place and bring to pressure, then lower heat and cook
for suggested time. Allow pressure to drop by the natural [1] release
method, then remove the lid. Remove pork hock from the soup. Remove
the meat from the bone, cut into chunks and return the meat to the soup.
Remove the bay leaf. Season with salt and pepper.
Suggested time for fast 15 psi pressure cookers: Cook for 40 minutes on
high pressure.
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