Perfect Split Pea Soup recipe
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Ingredients
- 2 tablespoons butter ½ small sweet potato, diced 1 teaspoon salt ¼ cup water 2 teaspoons olive oil 1 large onion, coarsely chopped 4 carrots, shaved into strips using a vegetable peeler 6 cloves garlic, minced 1 (1 inch) piece fresh ginger, minced 6 cups chicken stock 1 pound dried split peas 1 teaspoon chopped marjoram 1 ounce freshly shaved Parmesan cheese, or to taste 1 pinch smoked paprika, or to taste 1 pinch lemon pepper, or to taste
Nutrition Info
- 381.9 caloriescarbohydrate: 57.3 gcholesterol: 15.1 mgfat: 8.5 gfiber: 21.6 gprotein: 22.2 gsaturatedFat: 3.8 gservingSize: -sodium: 1263.6 mgsugar: 10.5 gtransFat: : -unsaturatedFat: : -
Directions Perfect Split Pea Soup
Directions
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Melt butter in a saucepan over high heat, add sweet potato, salt, and 1/4 cup water. Cook and stir just until sweet potato is soft, about 5 minutes.
Heat olive oil in a skillet over low heat, add onion, carrot, garlic, and ginger, cook and stir until onions are brown, about 10 minutes.
Place chicken stock, split peas, and marjoram in a pressure cooker. Cover pressure cooker with lid and cook soup according to manufacturer's instructions, about 10 minutes. Remove from heat, open pressure cooker carefully.
Stir cooked sweet potatoes and onion-carrot mixture into split pea mixture. Garnish with Parmesan cheese, season with paprika and lemon pepper.