Pea And Ham Soup

It's getting cold...it's time to get the pressure cooker out. There is nothing better than warming up with a hearty Pea and Ham Soup on a cold wintery night.

This soup doesn't need to take you hours to cook, you can have this on the table in under 1 hour with the mighty pressure cooker.

I love warming up with a hearty Pea and Ham soup on a wintery night...absolutely bursting with flavour from the fresh vegetable stock and the smoky ham hocks. This is truly a winter warmer that the whole family will enjoy.

A good sprinkling of freshly ground black pepper and a nice dollop of sour cream, this one is a winner.



Serves 6


Water - approximately 6 - 8 cups depending on the size of your pressure cooker
2 tablespoons olive oil
2 carrots - chopped
1 celery stick - chopped
1 parsnip - chopped
1 large brown onion - chopped
3 sprigs of lemon thyme
3 cloves of garlic
2 Ham Hocks
2 cups split green peas
salt and pepper to taste
sour cream*

During winter your supermarket may stock a soup pack, this is perfect for this soup.  It is usually a mix of vegetables suitable for a vegetable soup stock, all you need to do is chop them all evenly.

Fill your pressure cooker until the water reaches half way up. I have stated 6-8 cups but if you need more please add.  The pressure cooker should be half filled with water.

Add the Olive Oil to the water.

Chop all your vegetables evenly and add to the pressure cooker.

Add the lemon thyme and garlic.

If you have purchased the Ham Hocks from your butcher ask him to place a few cuts in the hocks.  This will help them cook nicely and release all their flavour.  If purchasing from a supermarket carefully cut a few slits along the Ham Hocks.

Add the Ham Hocks to the pressure cooker.

Season with salt and pepper to taste.

Place the lid on the pressure cooker and cook for 30 minutes.  Mine has a timer so once it reaches pressure it will cook for 30 minutes before I have to release it.

Once cooked for 30 minutes, release the pressure and remove the lid.

Carefully remove the Ham Hocks and place into a bowl to cool.

Once cool remove the meat from the hocks and shred.  Discard skin.

To the stock in the pressure cooker add the split peas.

Place the lid on the pressure cooker and cook for 20 minutes.

Once the pressure has been released remove the lid and adjust your seasoning with salt and pepper to taste.

Using a stick blender, blend the soup until your desired consistency.  I like mine quite thick.

Place shredded ham into the pressure cooker and stir through.

Laddle into bowls, sprinkle with freshly ground black pepper and place a dollop of sour cream on top.

Enjoy!

Any leftovers actually taste better the next day.