Split Pea Soup with Herbes de Provence
Serves: 4
Prep Time: 10 minutes
Total Time: 20 minutes
Since split peas require no soaking, they are perfect for
last-minute soups.
Calorie: 148, Proteins: 5 g, Total Fat: 4 g, Fiber: 6.40 g, Sugar 9 g.
Preparation
Heat oil in a six-quart (5.7L) pressure cooker. Add garlic and
sauté over medium-high heat, stirring constantly, until brown. Add onions and continue to
cook, stirring frequently, for 1 minute. Stir in herbs. Add carrots, celery, boiling water
(stand back to avoid sputtering oil) and split peas.
Lock pressure cooker lid in place. Bring to high pressure over high
heat. Lower heat just enough to maintain high pressure and cook 7 minutes. For a hearty
texture, quick-release the pressure by setting the pot under cold, running water. For a
smoother texture, allow the pressure to come down naturally. Remove the lid, tilting it away
from you to allow any excess steam to escape.
Remove the bay leaf. Stir the soup well as you add the parsley and salt
to taste.