Saturday 26 January 2013

Pressure Cooker Dutch Pea Soup Recipe

As you might guess, I'm still working on my soup recipes and editing my collection of over 1000 into a book. I still need to do the index for the book, which I hope to finish this weekend, so the book will be live by the middle of next week.

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 Soup

Serves: 4–6


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


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.

UPDATE! My Big Book of Soup recipes has just been published for Amazon Kindle!

This is the largest eBook of soup recipes ever assembled. With over 1000 soup recipes divided into all the classic soup types. If you liked this recipe, then this precise soup, plus over 1200 others are available in the eBook.

In addition you get a chapter on the history of soups, with example historic recipes from the stone age right up to the 1880s. Indeed, in the historic chapter there are soup recipes from the stone age, medieval period, Tudor period, Stuart Period, Georgian period and Victorian period, over 160 authentic historic soups covering the entire history of soup making in Europe.

You also get chapters on African soups and Oriental soups, covering the soups of the entire continent of Africa as well as east and southeast Asia (Indian soups are dealt with in a chapter on Curried soups.

There are also chapters on the classic soups, like cream soups, chowders, vegetarian soups, vegetable soups, meat soups, fish and seafood soups, chicken soups, winter warmers and spring soups. In addition you get chapters on more unusual soups like fruit soups and chilled soups. The book is also dotted with recipes for wild food based soups, which are easily accessible from the index.

Every classic and traditional soup type is dealt with in this ebook! Get you copy today and help this blog and the Celtnet Recipes website keep going.

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