Split Pea and Pork Shoulder Soup - Electric Pressure Cooker
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 8
- 1 bay leaf
- 2 cloves garlic minced
- 1 1/4 pound pork shoulder - smoked or pork hock rustic dice
- 8 cups vegetable stock
- 24 ounces dried split peas sorted for stones
- 2 carrots diced
- 2 celery diced
- 1 medium sweet onion diced
- 1-1.5 teaspoon thyme
- 1-2 tablespoons bacon lard (can omit if you feel guilty) yeah bacon is bad but you can't beat its flavor in this soup
- brandy
- Carbohydrate 56.8390704916456 g
- Cholesterol 7.62578125 mg
- Fat 3.6078903125 g
- Fiber 15.1308499818146 g
- Protein 14.3122028124985 g
- Saturated Fat 1.92055875 g
- Serving Size 1 1 Serving (1599g)
- Sodium 5683.64874156138 mg
- Sugar 41.708220509831 g
- Trans Fat 0.3951065625 g
- Calories 309 calories
Fill pressure cooker with vegetable stock and other ingredients, except Brandy. You could skip or substitute butter for the bacon lard, but what the heck, live a little! Make sure the pot is no more than 2/3 full. Put lid on cooker, set at high pressure for 20 minutes. Let cooker release steam naturally, this takes about 20-30 minutes depending on your pressure cooker If using a pork bone, remove and pull all meat off and add to soup. Adjust salt and pepper to suit your taste at this point. Serve with a splash of Brandy mixed in to the batch, if you wish. Enjoy! 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, quick release pressure, then add the remaining ingredients, pressure cook 10 more minutes.
