Split Pea Soup with Fresh Peas and Potatoes

1 cup green split peas
1 Tbsp butter or extra-virgin olive oil
1 onion, chopped
1 to 2 tsp sea salt
1 rib celery, chopped
1 carrot, chopped
2 small red potatoes, chopped
1 tsp ground cumin
Freshly ground pepper
4 cups water or vegetable stock
1 large bay leaf
1 small ham bone (optional)
2 tsp apple cider vinegar (if using ham bone)
1/2 cup fresh or frozen peas
1 Tbsp snipped fresh dill or 1 tsp dried

1. Soak split peas 4 to 6 hours in 4 cups of water.  This will help digestibility, quicken cooking time, and improve the texture of the soup.  Discard soaking water.
2. Heat butter in a pressure cooker or 4-quart pot.  Add onion and salt and saute until onion begins to soften.  Add celery, carrot, potatoes, cumin, and pepper to taste; saute 3 to 4 minutes more.  Add split peas, water, and bay leaf.  Add ham bone, if using, and vinegar.
3. If pressure-cooking: Bring up to pressure on high heat, then lower heat and cook 40 minutes.
If using a soup pot: Bring to a boil, lower heat, and simmer 60 to 90 minutes.
4. Once split peas have softened and the soup has become creamy, remove the ham bone.  Cut off any meat, discard skin and bone, dice meat into small pieces, and add to soup with peas and dill.  Check seasonings; add more salt and pepper if needed.  Continue cooking a few minutes more until peas are tender.

Source: Feeding the Whole Family

Try #1 - January 18, 2013
Yums!