Pressure Cooker Split Pea Soup With Horseradish Cream
The pressure cooker turns simple ingredients into a creamy and satisfying soup in under an hour. Split peas are a type of field pea that’s been dried and split. They have been eaten around the world for ages, because they are cheap, nonperishable and widely available. This recipe is enriched a ham hock, which provides salty pork bits. Ham hocks can be harder to find, but they are also inexpensive and add body and flavor to soups — and freeze well, so they are worth having on hand. If you don’t have a ham hock, you can use a leftover ham bone or diced thick-cut ham, or toss in some crisped bacon at the end. (You can also prepare this recipe in a slow-cooker.)
- Serves: 6 persons
- 3tablespoons unsalted butter (or olive oil)
- 1large yellow or red onion, finely chopped
- 3celery stalks, thinly sliced
- 1large carrot, chopped
- 5large garlic cloves, smashed and chopped
- ½teaspoon smoked paprika
- ½teaspoon garlic powder
- 2fresh thyme sprigs, leaves removed, or 1/2 teaspoon dried thyme
- 2fresh or dried bay leaves
- Kosher salt and black pepper
- 6cups chicken stock
- ⅓cup dry white wine or vermouth (see Tip)
- 1pound green or yellow split peas
- 1smoked ham hock (about 1 pound)
- ½lemon, juiced (about 1 tablespoon)
- 1cup sour cream
- 2tablespoons jarred, drained horseradish
- 1teaspoon Dijon mustard
Step 1Turn on the sauté setting on a 6- to 8-quart electric pressure cooker. Melt the butter, then add the onion. Cook, stirring occasionally, until translucent, about 5 minutes. Add the celery, carrot, garlic, smoked paprika, garlic powder, thyme, bay leaves, 2 teaspoons salt and a few generous grinds of pepper. Cook, stirring, until fragrant and well combined, about 2 minutes.
Step 2Pour in the stock and wine, and let the mixture come to a bubble, scraping the bottom of the pan. Stir in the spit peas and ham hock.
Step 3Put the lid on the pressure cooker and turn the steam valve to sealed. Set to cook on high pressure for 18 minutes. After the cook time, turn off the heat and let the pressure reduce naturally for 10 minutes, then release the remaining pressure manually by twisting the steam valve to vent.
Step 4The soup will thicken as it sits; if it is too thick for your taste, stir in a bit of warm broth or water. If you’d like the soup to be thicker, turn on the sauté setting and let the soup bubble with the lid off for a few minutes, to reduce. Discard the bay leaves, then stir in the lemon juice.
Step 5Transfer the ham hock to a bowl. Using two forks, pull the meat from the ham hock; discard the bone and return the meat to the pot. Taste the soup and add more salt and pepper if necessary.
Step 6In a small bowl, stir together the sour cream, horseradish and mustard, and season it with a pinch of salt and pepper. Serve the soup with the horseradish cream for topping. (Split pea soup thickens dramatically when chilled, so if you have leftovers, stir in a little water or broth when reheating to loosen the texture.)