rosefox: A cheerful chef made out of ginger. (cooking)
[personal profile] rosefox posting in [community profile] subtlehouse
Note: To make this in a large pot, add 1 c broth or water to the amounts given below, and simmer for 1.5 hours or until peas disintegrate when stirred.


1 Tbsp olive oil
1 medium onion, chopped
0.5 tsp minced garlic
3 carrots, diced
3 ribs celery, chopped
2 medium potatoes or 0.5 head cauliflower, coarsely chopped
2 c (1 lb) dried green or yellow split peas, checked carefully for debris and rinsed
6 c water or broth (no-chicken broth gives a nice meaty flavor to make up for the lack of ham)
1 large bay leaf
0.5 tsp celery seed
1 tsp dried basil or 1 Tbsp chopped fresh basil
1 tsp dried thyme or 1 Tbsp minced fresh thyme
smoked salt, to taste
sea salt, to taste
freshly ground black pepper, to taste
extremely good olive oil
lemon wedges


Cutting board and knife
Mixing bowls
Measuring cups and spoons
Pressure cooker
Wooden spoon
Stove (1 burner)


0) Mise en place. Chop all the veg. Measure out the spices. Pick over the peas and remove any stones, shriveled peas, and other extraneous matter; then rinse the peas well.

1) Cook the veg. In your pressure cooker, heat oil over high heat along with one small piece of onion. When the onion begins to sizzle, reduce heat to medium-high and put in the rest of the onion. Cook, stirring frequently, until browned and soft, about 5 minutes; if the onion sticks, add a little water. Add the garlic and cook, stirring rapidly, until fragrant, about 30 seconds. Add the celery and carrot; if you're substituting cauliflower for potato, add that in too. Cook another 5 minutes, stirring frequently, until vegetables are lightly browned.

2) Combine and pressurize. Add the peas, broth, potatoes if you're using them, and measured seasonings. Lock on the lid and bring to high pressure over high heat (takes about 8 to 12 minutes on our front right burner with our Duo pressure cooker). When high pressure is achieved, reduce heat to the lowest setting and cook at high pressure for 6 minutes. Remove entirely from heat and let the pressure drop naturally (about 20 minutes).

3) Serve and store. Remove the bay leaf. If the soup is too thick, thin with water; if it's too thin, simmer until it thickens. Season the pot to taste with smoked salt, sea salt, and black pepper. Ladle into bowls, drizzle with olive oil, and serve with lemon wedges on the side. Keeps in the fridge for about a week and freezes extremely well. When chilled, it will solidify; reheat partially, stir in water or broth to return to a souplike consistency, finish reheating, then season to taste.



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