The split pea cream in a pressure cooker is ideal for consuming hot during cold autumn/winter days or at room temperature during the summer period.
For this recipe, split peas are used, which do not need to be soaked for 8 hours but can be used after being rinsed well under running water, and during cooking, they will tend to break down.
In the recipe, you will also find instructions for cooking with the multicooker.
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 4 servings
- Cooking methods: Pressure Cooker
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients for the split pea cream in a pressure cooker:
- 17.6 oz split peas
- 1 potato
- 1 carrot
- 7.2 cups vegetable broth
- to taste fine salt
- to taste black pepper
- to taste homemade croutons
- to taste grated Parmesan cheese (optional)
Tools for the split pea cream in a pressure cooker:
- 1 Pressure Cooker
- 1 Knife
- 1 Immersion Blender
Steps for preparing and cooking the split pea cream in a pressure cooker:
Place the dried split peas in a bowl and rinse them thoroughly under running water, then drain the water and place them in the pressure cooker.
Peel the potato and cut it into small cubes and add it to the cooker with the split peas, then peel the carrot, cut it into 3 parts, and add it to the cooker (we remove the carrot after cooking, but you can leave it and blend it with the peas and potato; the only thing is that the color of the cream will slightly change due to the color released by the carrot).
Cover with broth, add salt and pepper, close the lid and valve of the cooker, bring it to pressure over medium heat, and when the valve rises, lower the heat to minimum and cook for 30 minutes.
After the time has elapsed, turn off the heat, wait a few minutes, then turn the valve to release steam, and remove the lid.
In a bowl, place 3/4 ladlefuls of cooking liquid, remove the carrot if desired, and blend the vegetables with an immersion blender, adding a little cooking liquid if the preparation is too thick.
Serve the cream with homemade bread croutons; if desired, you can add grated Parmesan cheese to the cream before serving.
COOKING IN THE MULTICOOKER:
The cooking times and ingredients are the same, use the pressure cooking program.
COOKING IN A CLASSIC POT.
The ingredients remain unchanged; cooking requires 45/50 minutes.
Advice:
If you don’t want to use dried split peas, you can use fresh or frozen peas. The procedure is as follows:
In a saucepan, place an onion with a drizzle of oil, let it sauté, add the peas and some vegetable broth, cook the peas, and when they are cooked, blend them (add a little liquid at a time to avoid obtaining a too-liquid cream).
In a saucepan, place an onion with a drizzle of oil, let it sauté, add the peas and some vegetable broth, cook the peas, and when they are cooked, blend them (add a little liquid at a time to avoid obtaining a too-liquid cream).
FAQ (Questions and Answers)
What can I use as an alternative to broth?
Just add water.
