The pea soup is a dish of “food of the heart”, the traditional family cooking that we never tired of feasting for hundreds of years. The recipe was passed on to us by our ancestors from France. Their recipes published in the 1700s in old French cookbooks are almost identical to those that are prepared nowadays. Traditionally the soup simmered for several hours while now it can be cooked in less than 2 hours in a multi-cooker.
The best dried peas are those of companies that specialize in the sale of legumes. In general, the supermarket house brands and those in bulk are of lower quality. Quality peas have a uniform color without split skin.
The freshly baked pea soup is clear as it becomes thicker when cooled and heated. If you like it thicker then I suggest you prepare it the day before. If it seems too thick it will suffice to add a little water or beef broth to get the desired consistency.
Lately I tested the recipe with yellow split peas with success. I you use them there is no need to soak them before cooking. Just rinse the peas and begin recipe at step 4.
Servings : 6 to 8
Note that the total cooking time takes into account the time the Instant Pot takes to start cooking as well as the cooking and resting time before the evacuation of the pressure.
Sort the peas to remove the damaged ones and make sure there are no pebbles. Rinse under running water in a colander.
Put 6 cups (1 1/2 liter) of water in the inner pot, add peas and let soak 8 to 10 hours.
Drain peas, rinse under cold running water. Rinse the inner pot.
Put the peas, salted pork, celery, onion, parsley, savory, bay leaf and pepper in the inner pot. Add 7 cups (1 1/2 liter) of water. Put the lid with the pressure release button at sealing. Select "pressure or manual", set 30 minutes to "high" with "warm to off". Press on "start". (The unit will take about 20 minutes before beginning to cook).
When the end of cooking alarm sounds, wait [cook-timer minutes = "30"] 30 Minutes [/ cooked-timer] before releasing the pressure. Remove the bay leaf and salted pork. Add salt and pepper to taste.
For a more creamy soup, stir soup with immerse blender until some particles remains or reduce half of the the soup in a blender and pour back in soup. The soup can be refrigerated 1 week and frozen 6 months.
Ingredients
Directions
Sort the peas to remove the damaged ones and make sure there are no pebbles. Rinse under running water in a colander.
Put 6 cups (1 1/2 liter) of water in the inner pot, add peas and let soak 8 to 10 hours.
Drain peas, rinse under cold running water. Rinse the inner pot.
Put the peas, salted pork, celery, onion, parsley, savory, bay leaf and pepper in the inner pot. Add 7 cups (1 1/2 liter) of water. Put the lid with the pressure release button at sealing. Select "pressure or manual", set 30 minutes to "high" with "warm to off". Press on "start". (The unit will take about 20 minutes before beginning to cook).
When the end of cooking alarm sounds, wait [cook-timer minutes = "30"] 30 Minutes [/ cooked-timer] before releasing the pressure. Remove the bay leaf and salted pork. Add salt and pepper to taste.
For a more creamy soup, stir soup with immerse blender until some particles remains or reduce half of the the soup in a blender and pour back in soup. The soup can be refrigerated 1 week and frozen 6 months.
