A comforting and flavorful soup to serve during the cold season.
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.
1. Place the peas and salt pork pieces in a large pot, add cold water, and bring to a boil, stirring occasionally to prevent the peas from sticking to the bottom of the pot.
2. Reduce the heat, add the celery, onion, parsley, savory, and bay leaf, and simmer for 1½ to 2 hours, stirring occasionally. The soup is cooked when the peas have broken down into a purée. Remove the bay leaf and salt pork. Season with salt and pepper to taste. For a smoother soup, purée half of the soup in a blender or with an immersion blender.
Place all ingredients in the slow cooker and cook on low for 10 to 12 hours until the peas are pureed.