HealthNotes

Split Pea Soup with Herbes de Provence

• From: Delicious Living Magazine

Ingredients

• 1 Tbs safflower or canola oil

• 1 Tbs finely minced garlic

• 2 cups coarsely chopped onions

• 1 tsp each dried basil, oregano and rosemary leaves

• 1 tsp whole fennel seeds

• 1 large bay leaf

• 2 large carrots, halved lengthwise and cut into 1/4-inch (0.5cm) 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

Since split peas require no soaking, they are perfect for last-minute soups.

Directions

• Heat oil in a six-quart (5.7L) 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.
• Remove the bay leaf. Stir the soup well as you add the parsley and salt to taste.