Perfect Split Pea Soup
6 servings
Ingredients
2 tablespoons butter
1/2 small sweet potato, diced
1 teaspoon salt
1/4 cup water
2 teaspoons olive oil
1 large onion, coarsely chopped
4 carrots, shaved into strips using a vegetable peeler
6 cloves garlic, minced
1 (1 inch) piece fresh ginger, minced
6 cups chicken stock
1 pound dried split peas
1 teaspoon chopped marjoram
1 ounce freshly shaved Parmesan cheese, or to taste
1 pinch smoked paprika, or to taste
1 pinch lemon pepper, or to taste
Instructions
Melt butter in a saucepan over high heat; add sweet potato, salt, and 1/4 cup water. Cook and stir just until sweet potato is soft, about 5 minutes.
Heat olive oil in a skillet over low heat; add onion, carrot, garlic, and ginger; cook and stir until onions are brown, about 10 minutes.
Place chicken stock, split peas, and marjoram in a pressure cooker. Cover pressure cooker with lid and cook soup according to manufacturer's instructions, about 10 minutes. Remove from heat; open pressure cooker carefully.
Stir cooked sweet potatoes and onion-carrot mixture into split pea mixture. Garnish with Parmesan cheese; season with paprika and lemon pepper.
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