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Ingredients
1 Tablespoon butter or vegetable oil
2 Garlic cloves, minced
1 Onion, chopped
1 Pound dried split peas
2 Carrots, diced
1/2 Teaspoon dried thyme, crushed
8 Ounces smoked ham or lean back bacon, finely diced
6 Cups chicken stock
4 Cups water
2 Cups white wine (dry)
1/2 Cup brown rice
1 (10 oz) Package frozen green peas, thawed
Salt & pepper to taste
Instructions
In a pressure cooker, melt butter over med. heat. Add garlic and onion and saut� for about 5 min or till tender. Stir in split peas, carrots, thyme, ham, stock, water, wine and brown rice.
Lock lid in place and bring cooker up to full pressure over high heat. Reduce heat to med-low just to maintain even pressure and cook for 10 minutes. Remove from heat and allow pressure to drop naturally for 10 minutes then release any remaining pressure.
Stir in green peas and season to taste with salt and pepper. Bring soup to a boil and serve immediately. Or, chill overnight and reheat the next day when the soup will be even more flavorful.