*  Exported from  MasterCook  *

        Split Pea & Sweet Potato Soup with Mint (Pressure Cooked)

Recipe By     : Cooking Under Pressure, copyright 1989
Serving Size  : 6    Preparation Time :0:00
Categories    : Soups And Stocks

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      tb            Sweet butter or oil
   1      lg            Onion -- coarsely chopped
   3                    Celery ribs -- sliced
   2      c             Dried split peas -- rinsed
   4      c             Water
   2      c             Vegetable or chicken stock --
                        - up to 4 c
   2      md            Sweet potatoes -- peeled and
                        - chopped
   2      lg            Sweet apples -- * see note
   1                    Bay leaf
   2      ts            Dried mint -- up to 3 ts
   1      ts            Salt -- or to taste

* use apples such as McIntosh; peel, core, and cut into eighths

Heat the butter in the pressure cooker. Saute the onion, stirring
frequently, until golden brown, about 4 to 5 minutes. Add the celery
and split peas, stirring to coat well with the fat. Add the 4 cups of
water plus 2 cups stock, making sure to scrape up any bits of onion
that are stuck to the bottom of the pot. Add the sweet potatoes,
apples, bay leaf, and mint. Lock the lid in place and over high heat
bring to high pressure. Adjust heat to maintain high pressure and
cook for 10 minutes. Let the pressure drop naturally, about
20 minutes. Remove the lid, tilting it away from you to allow any
excess steam to escape. Stir well to blend the ingredients and thin
with additional stock, if desired. Remove the bay leaf and add salt
to taste before serving.

Notes:

By coating the peas with oil or butter and never filling pressure
cooker about the halfway point, split peas can be safely cooked in a
pressure cooker.

This soup is very thick and can be served as is or thinned with a few
cups of vegetable stock.

Two ts of dried mint give the soup a "hint of Mint'; 3 ts strongly
flavor it.

Yield: 6 Servings


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