Seeing that its nearly winter, I’ve decided to share my favourite pea soup recipe.
I usually just plonk all the ingredients in my trusty pressure cooker and after an hour, the best soup in the world is dished up.
I have a herb garden so I normally pick fresh rosemary, sage, thyme, oreganum and parsley for this recipe as well.
Fresh ingredients make a huge difference in the taste and aroma. I simply pick a handful of whatever there is and chuck it into the pot with the other ingredients.
- 2 T (30 ml) canola oil
- 2 onions, chopped
- Garlic, salt and pepper to taste
- 4 potatoes, peeled and cubed
- 4 large carrots, peeled and cut into rings
- 500 g split peas
- 250g frozen peas
- 2 celery stalks, chopped with leaves and all
- 10 cups (2½ litres) hot water
- 4 stock blocks of your choice
- 1 smoked eisbein
- juice from ½ lemon
First I fry the onions in the oil until they are see through. Then I put in the eisbein (on the bone) and water and all the other ingredients. Pop on the lid of the pressure cooker and wait.
