Split Pea-Vegetable Soup with Mint Cream

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* Exported from MasterCook *

 

Split Pea-Vegetable Soup with Mint Cream

 

Recipe By : The Pressured Cook ~ Lorna Sass

Serving Size : 4 Preparation Time :0:00

Categories : Pressure Cooker Sda-Veg-Recipes2 (AT) Egroups (DOT) Com

Soups & Stews

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 tablespoon olive oil

1 1/2 cups coarsely chopped onions

1 1/2 teaspoons whole cumin seeds -- or more to taste

1 teaspoon caraway seeds -- or more to taste

1/4 teaspoon crushed red pepper flakes -- or more to taste

5 cups vegetable broth -- or more if needed

1 cup green split peas -- picked over and

rinsed

1 teaspoon salt -- or to taste

4 medium carrots -- peeled and cut into

3/4-inch slices

1 1/2 pounds butternut squash -- peeled, seeded, and

cut into 1-inch chunks

3/4 pound parsnips or Yukon Gold potatoes -- peeled and cut into

1-inch chunks

Mint Cream

1/2 cup sour cream or yogurt

3 tablespoons finely chopped fresh mint or 2 teaspoons -- or more to

taste

dried mint leaves

1 teaspoon ground coriander seeds -- or more to taste

Salt to taste

 

Heat the oil in the cooker over medium-high heat. Cook the onions, cumin,

caraway, and red pepper flakes, stirring frequently, for 1 minute. Add the broth

and split peas.

 

Lock the lid in place. Over high heat, bring to high pressure. Reduce the heat

just enough to maintain high pressure and cook for 9 minutes. While the soup is

cooking, prepare the Mint Cream in a small bowl by blending the sour cream, mint

(if using dried mint, rub it between your fingers to crush and release the

flavor), coriander, and salt to taste. Set aside.

 

When the timer rings, quick-release the pressure by placing the cooker under

cold running water. Remove the lid, tilting it away from you to allow excess

steam to escape.

 

Stir well, taking care to integrate any split peas that are sticking to the

bottom of the cooker. If the mixture is too thick, thin it to a soupy

consistency with additional broth or water. Season with salt and additional

spices, if needed. Add the carrots, squash, and parsnips.

 

Lock the lid in place and, over high heat, return to high pressure. Reduce the

heat just enough to maintain high pressure and cook for another 3 minutes.

Quick-release the pressure by placing the cooker under cold running water.

Remove the lid, tilting it away from you to allow excess steam to escape. If the

vegetables are not quite tender, set (but do not lock) the lid in place and cook

over medium heat until done.

 

Stir the soup well. Add more salt, if needed. Taste the Mint Cream and adjust

the seasonings. Serve the soup in large bowls, with a generous dollop of Mint

Cream in the middle of each portion. Pass any remaining Mint Cream in a small

bowl at the table.

 

Serves 4

 

 

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NOTES :

Fragrant with the spices of North Africa, the split peas in this soup dissolve

into a puree that becomes a backdrop for chunks of carrots, squash, and

parsnips. Each spoonful offers flavor bursts of caraway, cumin, and hot pepper,

and a mint-flecked sour cream topping provides a cooling contract.

 

The split peas are given a head start and then the vegetables are added for a

final 3 minutes. You can streamline your prep time by chopping the vegetables

and making the mint cream while the split peas are cooking. It's actually a good

idea to let the mint cream sit for a few minutes before serving to give the

Flavors time to meld.

 

The soup thickens considerably upon standing or refrigeration. When you reheat

it, thin to desired consistency by blending in additional broth or water.