Pea and Ham Soup
This recipe is printed from Scissors, Paper, Bacon.
Equipment
- 1 Pressure Cooker
- 1 Stick Blender
Ingredients
- 240 grams split peas (yellow)
- 4 carrots
- 1 onion
- 1 swede
- 1 turnip
- 1 parsnip
- 2 litres water
- 1 bacon hock
Instructions
- Peel the vegetables and roughly chop into medium sized pieces.
- Combine all ingredients in a pressure cooker and cook until pressurized. Cook for a further 10 minutes.
- Allow to stand and cool for roughly 20 minutes. Remove the meat from the bone and return it to the soup.
- Puree the soup using a stick blender until thick and vegetable lumps have been removed.