- 450 grams Split peas green (6 cups soaked)
- 3 tbsp Olive oil
- 2 Bay leaves
- 1/2 inch Ginger 1 tsp grated
- 1 clove Garlic med
- 1/2 cup Celery chopped
- 1/2 cup Onions chopped
- 1 tsp Salt
- 1/2 tsp Pepper
- 1/4 cup Parsley finely chopped
- 1175 ml Stock
- 250 ml Milk
- 1 tsp Cornstarch
- 1/2 cup Parmesan Cheese grated
Check the split peas and sort for any unwanted peas.
Wash and soak the split peas for at least an hour to 3 hours.
Drain and wash well again - set aside.
Add 2 tbsp olive oil to the Instant Pot.
Saute the garlic, ginger, bay leaves for 30 seconds.
Followed by celery and onion - saute until onions are translucent.
Season with salt and pepper.
Then the chopped parsley and drained soaked split peas.
Add 5 cups stock - stir well.
Pressure Cook in Instant Pot
Close the instant pot and set to manual.
Pressure cook for 25 minutes (see notes above).
Allow pressure to natural release for 10 to 15 minutes.
Then clear any remaining steam by venting again and open carefully.
Pressure cook in Pressure Cooker
Close the pressure cooker - add the whistle.
Set it on medium high for 25 minutes (see notes above).
Allow pressure to release naturally.
Open pressure cooker carefully.
Finish the soup
Remove the bay leaves and discard (don't forget this one).
Use a hand blender, blend the soup to a smooth consistency.
Add cornstarch to the milk - combine well.
Then add milk mixture to the pea soup and mix well.
Finally, add the Parmesan cheese - combine well.
Check and adjust seasoning.
Serve garnished with more parmesan cheese if desired.
Calories: 226kcal | Carbohydrates: 34g | Protein: 14g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 5mg | Sodium: 877mg | Potassium: 576mg | Fiber: 12g | Sugar: 6g | Vitamin A: 550IU | Vitamin C: 4.5mg | Calcium: 216mg | Iron: 4.6mg