Golden Split Pea Soup Recipe - Cooking Index
Golden Split Pea Soup Recipe - Cooking Index
Serve with crusty bread as an accompaniment. A glass of hearty red wine completes the meal.
Courses: Soup| 1 cup | 237ml | Smoked ham hock - cracked (medium) |
| 5 | Thick slices smoked bacon | |
| 1 | Onion - chopped (large) | |
| 2 | Carrots - peeled, chopped | |
| 1 | Potato - cubed | |
| 1 cup | 237ml | Green or golden split peas - rinsed |
| 2 1/2 cups | 592ml | Vegetable or chicken stock - (to 3) |
| 1 | Garlic clove - minced | |
| 1 | Bay leaf | |
| Salt - to taste | ||
| Freshly-ground black pepper - to taste |
In a 5-quart or larger pressure cooker, saute the bacon. Remove from the cooker and stir in the onion. Cook until transparent.
Add carrots, potato, split peas and stock. Stir to mix. Add ham hock, garlic, bay leaf, salt and pepper. Stir to mix.
Close lid and bring pressure to the first red ring (8 pounds pressure) over high heat. Adjust heat to stabilize pressure at the first red ring. Cook 15 minutes.
Remove from heat and allow pressure to subside naturally (Natural Release Method).
Remove ham hock and divide the meat between the 4 bowls.
This recipe yields 4 servings.
Approximate nutritional analysis per serving: 280 calories; 12g protein; 34g carbohydrates; 12g fat; 11g dietary fiber; 13mg cholesterol; 147mg sodium.
Source:
Kuhn Rikon at http://www.kuhnrikon.com
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