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Midnightmom

I Made the "Bestest" Split Pea Soup Today!

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I don't make my split-pea soup with ham, I use chicken stock. I also like it creamy, not chunky. I used to process my finished soup in a blender to make it creamy, but that was very messy. The last time I made it, I used a stick blender to smooth it out. It wasn't quite as messy, but took a lot of time to make sure I didn't miss any areas of unblended peas. This time, I borrowed my neighbor's pressure cooker because I wanted soup "fast." It only took 10 minutes to cook up a pot of peas!!! And...............the pressure from cooking them turned them into a nice pile of creamy mush without me having to use either a blender or a stick-blender. Talk about easy!!!

 

There are a few 'tricks' I discovered that you need to use when pressure cooking your dried peas.

  1. You do not have to pre-soak your peas before cooking.
  2. The peas still need to be rinsed and picked over before cooking.
  3. Adding veggie oil (I used olive oil) to the pot helps prevent "foaming" and clogging up your steam vent.
  4. Cannot fill the pot more than half-full when cooking.

 

I processed/cooked 2 cups of peas per potful.....................three times. This made enough soup for 9 pints and 3 dinner servings. Yum.

 

Instructions:

  • Add 7 cups of water and 1 can (14.5 oz) of chicken stock to your pressure cooker. Heat to a simmer.
  • Add enough oil to make an unbroken layer on top of the simmering liquid.
  • Rinse and pick over 2 cups of dried split-peas.
  • Add the rinsed peas to the heated liquid in the pot, cover with lid and close, but do not add the weight. Increase the heat under the pot until steam vents, then add the weight and reduce the heat to a point where the weight jiggles, but steam is no longer 'spitting-out' from underneath it.
  • Cook for 10 minutes, then turn off the heat and wait for the pressure to release and the pot to cool.
  • Turn contents out into a large conventional pot.
  • REPEAT process two more times!

Recipe:

  • Remove cooked contents to a large conventional pot.
  • Add each pot of peas to the larger pot as they are cooked. If the soup needs to be thinned out add more cans of chicken stock to the mix. (I added 2 more)
  • At this point it was time to add the seasonings . . . to taste. Since I cooked the peas without adding onion or celery to the pot, I added
    • onion salt
    • celery salt
    • a touch of garlic salt
    • canning salt
    • ground black pepper
  • Heat to a simmer, then process for canning.

When I enjoyed it for dinner, I added a pat of butter to my bowl and stirred it until it melted and 'disappeared.' It was the BESTEST BOWL of split-pea soup I have EVER eaten!!!

Edited by Midnightmom

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