As a result I've been editing and working on a whole range of soup recipes from across the world. I've also been doing a little experimenting and creating soup recipes for the crockpot, microwave and pressure cooker. The recipe given here is the result of some of that experimentation.
It's a classic Dutch split pea soup that's been adapted to be cooked quickly in a pressure cooker.
Pressure Cooker Dutch Pea SoupServes: 4–6
Ingredients:175g (6 oz) dried split peas
25g (1 oz) butter
1 onion, chopped
1 celery stick, chopped
1.2l (5 cups) chicken stock
1 pork knuckle
1 tsp sugar
salt and freshly-ground black pepper, to taste
1 tbsp fresh mint, finely chopped
2 Frankfurter sausages, thinly sliced
chopped fresh mint, to garnish
Method:Pick over the peas, place in a heat-proof bowl, cover with water and set aside to stand for 45 minutes. After this time drain the peas and set aside.
Melt the butter in the base of your pressure cooker, add the onion and fry gently until translucent (about 5 minutes). Now add the celery, stock and the pork knuckle along with the sugar then season to taste with salt and black pepper.
Seal the pressure cooker and bring to full pressure. Cook for 20 minutes then take off the heat. Place the cooker under a running cold tap to reduce the pressure quickly then open the cooker, take out the pork knuckle and trim off any meat (chop this finely and set aside).
Process the soup in a blender or food processor until smooth then return to the pressure cooker, add the chopped pork meat, mint and Frankfurters. Cook, uncovered, just to re-heat then adjust the seasonings to taste.
Pour the soup into a warmed tureen, garnish with chopped mint and serve immediately.
For hundreds more classic soup recipes, see the Celtnet Soup Recipes page with over 1000 recipes for different soups from across the globe.
For a whole range of recipes adapted to be cooked in the pressure cooker, see the Celtnet Pressure Cooker recipes page.
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