We are very grateful for our new pressure cooker, and for our new dishes! Thanks to those who bought us new gifts...they are definitely being used!
Recipe:
1.5 cups yellow split peas
6 cups chicken stock. I also added some of the rib stock I made a few days ago
1 sweet potato, peeled and diced
1 small yellow onion, roughly diced
3 large garlic cloves smashed
1 to 2 strips of bacon, cut into sections (I used a cherry wood smoked bacon that is fabulous)
1/2 tsp cumin
1 tsp kosher salt (and you will need to add more to taste when it's done)
1/2 tsp cracked black pepper
1 carrot, coarsely chopped
Toss your ingredients into the pressure cooker, seal, and cook for 35 minutes. The vegetables and bacon will essentially dissolve, giving it a wonderful flavor. I gave it a pass with my immersion blender just to make sure the consistency was smooth, but this soup turns out pretty smooth without much fuss. If you want to do a vegetarian version, I recommend using a high quality vegetable stock and a dash of curry powder instead of the chicken stock and bacon.
1.5 cups yellow split peas
6 cups chicken stock. I also added some of the rib stock I made a few days ago
1 sweet potato, peeled and diced
1 small yellow onion, roughly diced
3 large garlic cloves smashed
1 to 2 strips of bacon, cut into sections (I used a cherry wood smoked bacon that is fabulous)
1/2 tsp cumin
1 tsp kosher salt (and you will need to add more to taste when it's done)
1/2 tsp cracked black pepper
1 carrot, coarsely chopped
Toss your ingredients into the pressure cooker, seal, and cook for 35 minutes. The vegetables and bacon will essentially dissolve, giving it a wonderful flavor. I gave it a pass with my immersion blender just to make sure the consistency was smooth, but this soup turns out pretty smooth without much fuss. If you want to do a vegetarian version, I recommend using a high quality vegetable stock and a dash of curry powder instead of the chicken stock and bacon.
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