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Features for " Split Pea And Sweet Potato Soup With Mint"
Served as starter. Vegetarian dish.
Ingredients for " Split Pea And Sweet Potato Soup With Mint" (Click here for measurement conversion) 2 Tablespoons sweet Butter or Oil
1 large Onion, coarsely chopped
3 stalks Celery, sliced
2 cups dried split Peas, rinsed
4 cups Water
2 cups Vegetable stock (up to 4 cup)
2 medium sweet Potatoes, peeled and chopped
2 large sweet Apples
1 Bay Leaf
2 teaspoons dried Mint (up to 3 teaspoon)
1 teaspoon Salt or to taste
Method for " Split Pea And Sweet Potato Soup With Mint"
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.
Comments
Serves: 6-8
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