Split Pea Soup Veg
Pressure Cooker SP British
Serves 4 Hot Vegetarian Pulses
Gluten Wheat Free Eggless Britain Europe
1 Large Onion, finely chopped
2 sticks Celery, chopped
175g/6oz Green or Yellow Split Peas
1.1L/2pts Strong Vegetable Stock (other stock can be used)
1 Bay Leaf
A Large Sprig of Thyme
Salt and Black Pepper
Melt the butter in the open pan, add the onions
and celery and sauté for 3-4 minutes.
Add the stock, peas, salt, herbs, salt and pepper the put the lid on,
bring to pressure, then reduce the heat,
and cook for 12 minutes.
After the cooking time, remove the pan from the
heat and slow release the steam.
Remove the bouquet garni, allow to cool slightly then transfer to a liquidiser or food processor and process to a purée.
Reheat gently in the open pan if necessary before serving.
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