If you use a commodity or resource carefully and without extravagance you will never be in need.
Lately, the phrase, waste not, want not, has been playing in my head. Seven days of self self-isolation has required me to think about our consumption, daily life, and shopping habits. I have also been thinking about creative ways to cook wisely.
As most of you know, soup is one of my favorite go-to food. I believe it to be the ultimate comfort food, and love its simple satisfaction. It soothes the soul, nourishes the body when we are unwell, and, in my family, unites friends on Sunday afternoons (although this Sunday it was just two of us). That said, soup is great any night of the week. Best yet, most soups recipes freeze beautifully.
I spent most of my weekend planting a vegetable garden and used my trusty Instant Pot to make this split pea and ham soup. It is even better today for lunch.
Enjoy. Stay safe.
3 tablespoons butter
1 onion (or 2 shallots), minced
2 celery ribs, diced
3 large carrots, diced
1/2 pound cooked or smoked ham, diced
1 pound dry split peas, sorted and rinsed
6 cups chicken or vegetable stock
1 bay leaf
kosher salt and fresh black pepper, to taste
crumbled bacon, optional
Turn Instant Pot to the sauté setting. Melt butter and sauté onion (or shallots), celery, and carrots, for about 5 minutes, until soft.
Add the split peas, chicken stock, diced ham, and bay leaf. Cover pressure cooker and set to manual, high pressure for 15 minutes.
Allow the pressure to naturally release for 10-15 minutes. Taste and adjust seasonings with salt and pepper, to taste. Serve immediately.
Note, soup will store in the refrigerator for up to 1 week, and in an airtight container, it will last in the freezer for up to 6 months.
- Category: soup
- Method: Instant Pot
- Cuisine: soup