Best 6 Pressure Cooker Split Pea Soup With Horseradish Cream Recipes
Dive into the wholesome goodness of split pea soup, a culinary delight crafted with humble ingredients that create a symphony of flavors. This hearty and comforting soup finds its roots in ancient culinary traditions, cherished for its simplicity and nourishing properties.
Our culinary journey begins with the classic pressure cooker split pea soup, an effortless one-pot wonder that brings together the earthy flavors of split peas, the aromatic embrace of celery, carrots, and onions, and the savory depth of ham or vegetable broth. The magic of the pressure cooker tenderizes the split peas swiftly, resulting in a luscious and velvety soup that's ready to warm your soul in no time.
For those seeking a vegan delight, we present the hearty vegan split pea soup, a celebration of plant-based goodness. This delectable creation swaps ham broth for vegetable broth, making it a compassionate choice that doesn't compromise on flavor. With a medley of vegetables, including carrots, celery, and potatoes, this soup is a nourishing and protein-rich delight that will satisfy even the most discerning palate.
And for those with a penchant for culinary adventures, the split pea soup with horseradish cream beckons. This soup takes the classic recipe to new heights of flavor with the addition of tangy horseradish cream. The creamy richness of the horseradish cream beautifully complements the earthy notes of the split peas, creating a harmonious balance that will tantalize your taste buds.
Whether you're a soup aficionado or simply seeking a comforting and flavorful meal, these split pea soup recipes are sure to delight. So, gather your ingredients, fire up your pressure cooker, and embark on a culinary journey that promises warmth, nourishment, and pure culinary bliss.
PRESSURE COOKER SPLIT PEA SOUP
This is my favorite split pea soup recipe. I love my pressure cooker and use it for meals that I need to cook for the family in a hurry. This is great for a cold winter's night, and it tastes great for lunch the next day. I serve it with French bread.
Provided by Knifehat
Categories Soups, Stews and Chili Recipes Soup Recipes Beans and Peas Split Pea Soup Recipes
Time 45m
Yield 6
Number Of Ingredients 10
Steps:
- Pour water into a pressure cooker. Add split peas, ham hock, onion, celery, thyme, garlic powder, and black pepper. Close cooker securely and place pressure regulator over vent according to manufacturer's instructions. Bring to high pressure; adjust temperature until regulator is gently rocking. Cook, about 30 minutes.
- Pour cold water over the pressure cooker to release pressure according to manufacturer's instructions.
- Remove ham hock and strip off meat; add to soup. Stir well to distribute flavors. Season with salt and hot pepper sauce.
Nutrition Facts : Calories 364.1 calories, Carbohydrate 49.9 g, Cholesterol 22.7 mg, Fat 8 g, Fiber 20.2 g, Protein 24.8 g, SaturatedFat 2.6 g, Sodium 444.1 mg, Sugar 7.9 g
PRESSURE COOKER SPLIT PEA SOUP WITH HORSERADISH CREAM
The pressure cooker turns simple ingredients into a creamy and satisfying soup in under an hour. Split peas are a type of field pea that's been dried and split. They have been eaten around the world for ages, because they are cheap, nonperishable and widely available. This recipe is enriched a ham hock, which provides salty pork bits. Ham hocks can be harder to find, but they are also inexpensive and add body and flavor to soups - and freeze well, so they are worth having on hand. If you don't have a ham hock, you can use a leftover ham bone or diced thick-cut ham, or toss in some crisped bacon at the end. (You can also prepare this recipe in a slow-cooker.)
Provided by Sarah DiGregorio
Categories dinner, lunch, soups and stews, main course, side dish
Time 1h
Yield 6 to 8 servings
Number Of Ingredients 18
Steps:
- Turn on the sauté setting on a 6- to 8-quart electric pressure cooker. Melt the butter, then add the onion. Cook, stirring occasionally, until translucent, about 5 minutes. Add the celery, carrot, garlic, smoked paprika, garlic powder, thyme, bay leaves, 2 teaspoons salt and a few generous grinds of pepper. Cook, stirring, until fragrant and well combined, about 2 minutes.
- Pour in the stock and wine, and let the mixture come to a bubble, scraping the bottom of the pan. Stir in the spit peas and ham hock.
- Put the lid on the pressure cooker and turn the steam valve to sealed. Set to cook on high pressure for 18 minutes. After the cook time, turn off the heat and let the pressure reduce naturally for 10 minutes, then release the remaining pressure manually by twisting the steam valve to vent.
- The soup will thicken as it sits; if it is too thick for your taste, stir in a bit of warm broth or water. If you'd like the soup to be thicker, turn on the sauté setting and let the soup bubble with the lid off for a few minutes, to reduce. Discard the bay leaves, then stir in the lemon juice.
- Transfer the ham hock to a bowl. Using two forks, pull the meat from the ham hock; discard the bone and return the meat to the pot. Taste the soup and add more salt and pepper if necessary.
- In a small bowl, stir together the sour cream, horseradish and mustard, and season it with a pinch of salt and pepper. Serve the soup with the horseradish cream for topping. (Split pea soup thickens dramatically when chilled, so if you have leftovers, stir in a little water or broth when reheating to loosen the texture.)
SLOW COOKER SPLIT PEA SOUP WITH HORSERADISH CREAM
Yellow or green split peas are consumed around the world because they are cheap, nonperishable and highly nutritious. Preparing them in a slow cooker makes for an affordable, delicious meal-in-a-bowl that requires nothing more than combining all of the ingredients, then simmering for several hours. Don't skip the horseradish cream swirled in at the end; it is the work of just a few minutes, and it makes this humble dish feel special. To make the soup vegetarian, use water instead of chicken stock, increase the smoked paprika to 1 teaspoon, omit the ham, and stir in a spoonful of white or yellow miso paste at the end, which will add savoriness. (You can also prepare this in a pressure cooker.)
Provided by Sarah DiGregorio
Categories dinner, lunch, soups and stews, main course, side dish
Time 8h
Yield 6 to 8 servings
Number Of Ingredients 18
Steps:
- In a 6- to 8-quart slow cooker, combine the oil, onion, celery, carrot, garlic, smoked paprika, garlic powder, thyme, bay leaves, 2 teaspoons salt and a few generous grinds of pepper. Add the ham hock, split peas, stock and wine, and cook on low until the peas are tender, 8 to 10 hours.
- Discard the bay leaves. Transfer the ham hock to a bowl. Using two forks, pull the meat from the ham hock, discard the bone and return the meat to the pot. Stir in the lemon juice, then taste the soup, adding more salt and pepper if necessary. The soup will thicken as it sits; if it is too thick for your taste, stir in a bit of warm broth or water.
- Combine the sour cream, horseradish and mustard in a small bowl and season with salt and pepper. Serve the soup with the horseradish cream for topping.
PRESSURE-COOKER ENGLISH PUB SPLIT PEA SOUP
This family favorite is the same recipe my grandmother used. Now with the magic of today's appliances, I can spend 15 minutes putting it together, walk away for a bit and then it's "soup's on!" Finish it with more milk if you like your soup a bit thinner. -Judy Batson, Tampa, Florida
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 8 servings (2 quarts).
Number Of Ingredients 13
Steps:
- Place ham bone in a 6-qt. electric pressure cooker. Add water, beer, peas, celery, carrot, onion and mustard. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 15 minutes. Allow pressure to release naturally, then quick-release any remaining pressure. , Remove ham bone from soup. Cool slightly, trim away fat and remove meat from bone; discard fat and bone. Cut meat into bite-sized pieces; return to pressure cooker. Stir in remaining ingredients. If desired, top with additional minced parsley.
Nutrition Facts : Calories 141 calories, Fat 1g fat (0 saturated fat), Cholesterol 1mg cholesterol, Sodium 193mg sodium, Carbohydrate 25g carbohydrate (6g sugars, Fiber 9g fiber), Protein 9g protein. Diabetic Exchanges
PRESSURE COOKER SPLIT PEA SOUP
This is a combination of a couple of different recipes. My husband really likes potatoes in his split pea soup, so this is a variation of a traditional soup. Prep and cooking times do not include time for soaking peas. Also, cooking time DOES include time for building and releasing pressure in cooker.
Provided by FCR Gal
Categories Chowders
Time 1h
Yield 8-12 serving(s)
Number Of Ingredients 12
Steps:
- In large pot, rinse peas well in cold water. Once rinsed, cover with water and bring to a boil on stove.
- Once it has come to a boil, remove from heat, cover and let sit for one hour.
- Drain the peas and put peas in pressure cooker along with 6 cups of the water, ham bone (not diced ham), onions, celery, bay leaf, bouillon cubes, 1/2 of the salt, pppercorns and dried thyme.
- Put lid on cooker, place rocker on vent pipe and bring to high pressure. When at correct pressure, start timing for 20 minutes.
- Let cooker release steam naturally.
- If using a pork bone, remove and pull all meat off and add to soup.
- Adjust salt to suit your taste at this point.
- Remove bay leaf.
- Add diced ham, carrots and potatoes.
- Add remainder of the water based on your preferred thickness.
- Replace lid, bring to pressure and time for 10 more minutes.
- Let pressure naturally drop, remove lid and enjoy!
Nutrition Facts : Calories 298.7, Fat 0.9, SaturatedFat 0.2, Cholesterol 0.1, Sodium 634.2, Carbohydrate 58, Fiber 17.9, Sugar 7.8, Protein 16.8
PRESSURE COOKER SPLIT PEA AND HAM SOUP
This is my Mom's famous split pea soup recipe that I adapted to the pressure cooker. It really cuts the cooking time-from several hours to about 30 min. Great for cold winter suppers.
Provided by KEA8019
Categories Beans
Time 40m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Fill pressure cooker with water and other ingredients, except Sherry.
- Make sure the pot is no more than half full.
- Put lid on cooker, place rocker (if model has one) on vent pipe and bring to high pressure.
- When at correct pressure start timing for 20 min.
- Let cooker release steam naturally.
- If using a pork bone, remove and pull all meat off and add to soup.
- Adjust salt to suit your taste at this point.
- Serve with a splash of Sherry if you wish.
- Note: You can start this recipe with frozen pork hock by first covering bone with 8 cups water and pressure cook as directed above for about 30 min.
- then cold water release pressure and add all other ingredients.
- Replace lid, bring to pressure and time for 10 more min.
- and let pressure naturally drop.
Tips:
- Soak the split peas: Soaking the split peas overnight or for at least 4 hours will help them cook more evenly and quickly.
- Use a good quality vegetable broth: The vegetable broth is the base of the soup, so it's important to use a good quality one. Look for a broth that is low in sodium and has a rich flavor.
- Don't overcook the split peas: Split peas can easily become overcooked and mushy. Be sure to cook them just until they are tender, about 10-15 minutes.
- Season the soup to taste: Once the soup is cooked, taste it and adjust the seasonings as needed. You may want to add more salt, pepper, or herbs.
- Serve the soup with your favorite toppings: Some popular toppings for split pea soup include croutons, bacon, shredded cheese, and sour cream.
Conclusion:
Pressure cooker split pea soup is a delicious and easy-to-make soup that is perfect for a cold winter day. The soup is packed with flavor and is a great source of protein and fiber. With a few simple tips, you can make a perfect pot of split pea soup that your family and friends will love.
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