“This is easy to make and is loved by even picky kids!!” - by SHECOOKS2
Ingredients
Adjust Servings
Original recipe yields 4 to 6 servings
Directions
- In a pressure cooker over medium heat, saute the garlic, onion and celery in the olive oil for 5 minutes, or until onion is translucent. Add the peas, broth, bay leaf and ham. Cook under pressure for 10 to 12 minutes. (Note: If you do not have a pressure cooker, cook the peas over low heat for 3 to 4 hours or use a slow cooker.)
- Once the peas are soft, stir in the potatoes, carrots and chervil and simmer for 15 minutes, or until potatoes are tender. Season with salt and pepper to taste. Add water as needed to adjust the thickness of the soup.
Nutrition
Amount Per Serving (5 total)
- Calories
- 509 cal
- 25%
- Fat
- 15.2 g
- 23%
- Carbs
- 70.5 g
- 23%
Based on a 2,000 calorie diet
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Reviews (8)
Rate This Recipe
"This recipe, in it's completion, was worth four stars but here's my kaveot; IF YOU DON'T HAVE A PRESSURE COOKER FIND A DIFFERENT RECIPE!!! Contrary to the little side note about cooking your peas for ..." See morea few hours if you're sans pressure cooker, this recipe took me the better part of a day and a half! I ended up using almost three cartons of stock! As I said, it was tasty but not particularly convenient."
Babzil
"I loved this and even my split-pea-hating boyfriend was happy to eat it several times so it can't be bad. All the veggies gave it a nice complexity. It comes out pretty thick though, not very soupy. (..." See moreWhich is not necessarily a bad thing.) The leftovers thickened up so much in the fridge that I served them as a chunky spread on baguettes. Enjoyed it a lot both ways."
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