Monday, June 25, 2012

COOKING: Pressure Cooker Pea and Ham Soup

Hey all,

We are freezing our "you know whats off" here in my neck of the woods. I'm not complaining, as you know from from my previous post - I'm a cold lover.

I also love the goodies that come with cold weather, like this:

Pea and Ham Soup.

The other wonderful thing I did this winter is purchase my very first Pressure Cooker. Now I admit it was a big move.....and it scared me.....I had visions of explosions and burning pot contents plastering to the ceiling. Turns out this is impossible given the modern designs of the cooking pots! Who knew!!

Anyway - I have usually made this soup the long way - on the stove top over 2 1/2 to 3 hours. 

If you wish to have a copy of the this recipe CLICK HERE.

Here are the steps:

Buy a bag of 500g dried green split peas and a ham hock. Get your pressure cooker ready.

Remove the ham from packaging and make some lengthwise slits to the bone around the hock.

Dice two potatoes, one brown onion, 2 celery ribs (I used parsley stalks). You will also need 2 teaspoons dried thyme, 2 teaspoons vegetable stock, salt and pepper. I also added two teaspoons of minced garlic from a jar for extra flavour.

Put the ham hock into the pressure cooker and pour in water to the half way mark. Add the vegetable stock powder and a good grind of pepper. Close lid and bring to high pressure and cook for 20 minutes. Then when you open the lid it will look like this:

If you see any obvious fat coming away from the meat, feel free to remove and discard.

Add in the peas, potatoes, onion, celery, thyme and garlic. Make sure your liquid level is not above halfway of the pot. If it is remove and keep (you may like to add this later). Close pot and bring back to high pressure and cook for 25 minutes.

When you open the pot it will look like this and smell like heaven.

Remove the ham hock carefully with tongs and set aside to cool a little. Chop it when you are able to handle it.

Get your stick mixer/blender into the pot and whiz until smooth. You may need to add more water (or reserved liquid from before) if it seems too thick.

Add the chopped ham. Add another big grind of black pepper. Mix together and taste. Adjust flavour with extra stock powder, salt and pepper.

ENJOY!!  Decorate with little shredded parsley if you wish. Serve with a bread roll or crusty bread in front of the fireplace (if you have one).

Instant warmth from the inside!!


  1. WE ALL LOVE Pea soup with ham on our hill. I don't put potato in... I use Corn Starch to thicken it AT THE END. I also put finely chopped carrot in while cooking... they add tiny bits of color to the bowl.
    OH I am SOOOOOOOOO jealous... I could eat a pot right NOW... if it wasn't boiling HOT outside.

  2. PeeS..... I cook mine all together in a Slow Cooker. I have TWO Pressure cookers and LOVE them BOTH. SO FAST and wait until you put your first CHOOK in there... it will fall off the bone and be sooooooooo MOIST and TENDER...

  3. what can I say yum am I invited????

  4. Tasty! I have nominated you for a Sunshine Award today. Have a great weekend - woofs and licks from Magic xx

  5. Great method for a pressure cooker. I used the recipe on the back of the Mackenzie's Green Peas but followed the 20 minutes on high pressure for the hock followed by the 25 minutes with the lot you have written here! Magnificent!!! Thanx. :-)

    1. Very happy you enjoyed it. Thanks for reading and leaving a comment!