Pea soup has been a Christmas Eve tradition in our family since I was a child. This tradition draws from practical routes: as we celebrate Christmas on the Eve, postponing the sharing of gifts for a big dinner doesn’t mix with children.
Ingredients:
- 500 ml (2 cups) split peas, rinsed
- 1.5 l (6 cups) cold water
- 1 Ham bone
- 1.25 l (5 cups) chicken broth
- 1 carrot, finely chopped
- 1 celery stalk with leaves, finely chopped
- 1 onion, finely chopped
- 3 garlic cloves, finely chopped
- 10 ml (2 teaspoons) lemon juice
- 1 bay leaf
- salt & pepper to taste
- dash each of parsley, thyme, marjoram and cayenne pepper
Steps:
- In a large pot add peas and ham bone with 6 cups of cold water. Bring the water to a boil, then reduce the heat and simmer for 1 1/2 hours until the split peas are tender.
- Add chicken broth, carrot, celery, onion, garlic, lemon juice, bay leaf and all spices. Bring to a boil, reduce heat and simmer for another 1/2 hour or until carrots are soft.
- Remove the bay leaf. Cool slightly. Puree in a blender for a smooth soup or leave as is.
Steps (Instant Pot)
- Add ingredients to Instant Pot, set to Manual High Pressure for 20 minutes
- Allow pressure to release naturally
