Split Pea Soup With Herbes De Provence Serves 4 to 6 Since they require no soaking, split peas are perfect for last-minute soups — as the following recipe reveals.
Prep Time: 10 minutes
Cooking Time: 10 minutes
1 tablespoon finely minced garlic
2 cups coarsely chopped onions
1 teaspoon each dried basil, oregano and rosemary leaves
1 teaspoon whole fennel seeds
1 large bay leaf
2 large carrots, halved lengthwise and cut into 1/4-inch slices
2 large celery ribs, diced
6 cups boiling water
2 cups dried green split peas, picked over and rinsed
1/4 cup minced fresh parsley
Salt to taste
1. Heat oil in a six-quart 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.
2. Remove the bay leaf. Stir the soup well as you add the parsley and salt to taste.
