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piranhasplit pea soup
(recipe by the "instant pot" manufacturer)
1 cup of split peas (i used half green, half yellow)
1 medium onion
1 medium carrot
2 stalks celery
2 bay leaves
1 lb ham hock (i used ~200g low-fat, low-salt ham from schneider's)
4 cups of water
chop the hell out of the onion, carrot, and celery. dump everything in the cooker. cook on "soup" for 30 min. let depressurize naturally, which means +10 min. season to taste (i used about 1/2 tsp of freshly ground black pepper and 1/2 tsp of sea salt).
this is the second incarnation of this soup, and it still needs work. yesterday's used 5 cups of water, and it was way too thin. today's is still on the thin side, so next time i'll use even less water. salting wasn't necessary yesterday; the ham had enough, but today needed some help. yesterday i threw in way too much ham (it had escaped my notice that 1 lb ham hock does not actually translate to 1 lb ham). this ham isn't good for letting cook the entire time; it becomes very mushy (and cooking it twice does not improve it; it didn't fall apart like i was hoping). if i make this again with ham, i'll cook it without and then put it in just to warm it.
the consistency, apart from being too thin, is good though -- normally i end up pureeing the soup if i cook it on the stove top; here that's not necessary.
this recipe contains measurements i usually don't like -- i prefer to weigh ingredients. what fits in a cup differs too much, and sizes like "medium" are even more meaningless. but since it's for soup, eh, i don't care; winging it varies the taste a little so it doesn't become completely boring after the 10th time i have it.
this isn't too different from my standard split pea soup recipe, so i think i can now adapt that one.
i really like how the pressure cooker concentrates flavour. apparently a lot more of it cooks away into the air during normal cooking than i expected.
(recipe by the "instant pot" manufacturer)
1 cup of split peas (i used half green, half yellow)
1 medium onion
1 medium carrot
2 stalks celery
2 bay leaves
1 lb ham hock (i used ~200g low-fat, low-salt ham from schneider's)
4 cups of water
chop the hell out of the onion, carrot, and celery. dump everything in the cooker. cook on "soup" for 30 min. let depressurize naturally, which means +10 min. season to taste (i used about 1/2 tsp of freshly ground black pepper and 1/2 tsp of sea salt).
this is the second incarnation of this soup, and it still needs work. yesterday's used 5 cups of water, and it was way too thin. today's is still on the thin side, so next time i'll use even less water. salting wasn't necessary yesterday; the ham had enough, but today needed some help. yesterday i threw in way too much ham (it had escaped my notice that 1 lb ham hock does not actually translate to 1 lb ham). this ham isn't good for letting cook the entire time; it becomes very mushy (and cooking it twice does not improve it; it didn't fall apart like i was hoping). if i make this again with ham, i'll cook it without and then put it in just to warm it.
the consistency, apart from being too thin, is good though -- normally i end up pureeing the soup if i cook it on the stove top; here that's not necessary.
this recipe contains measurements i usually don't like -- i prefer to weigh ingredients. what fits in a cup differs too much, and sizes like "medium" are even more meaningless. but since it's for soup, eh, i don't care; winging it varies the taste a little so it doesn't become completely boring after the 10th time i have it.
this isn't too different from my standard split pea soup recipe, so i think i can now adapt that one.
i really like how the pressure cooker concentrates flavour. apparently a lot more of it cooks away into the air during normal cooking than i expected.