Pea Soup with Smoked Turkey Pressure Cooker Recipe

Pea Soup With Smoked Turkey Pressure Cooker Recipe

Ingredients

SERVES 6 – Cooker: 6- to 8-quart – Time: 22 minutes at HIGH pressure

• 18 ounces (about 2¾ cups) dried whole yellow peas, rinsed and picked over
• 1 medium white or yellow onion, chopped
• 3 ribs celery, chopped
• 2 medium carrots, chopped
• 1 teaspoon ground ginger
• 1 teaspoon dried marjoram
• 8 cups water
• 1 smoked turkey leg
• salt and freshly ground black pepper
• prepared brown mustard or cider vinegar, for serving.

Method

1. Place the peas in a large bowl and cover them generously with water
2. Let soak at least 12 hours or overnight
3. Drain the peas and place them in a 6- to 8-quart pressure cooker
4. Add the onion, celery, carrots, ginger, marjoram, and water
5. Stir well
6. Add the turkey leg, nestling it down into the peas
7. If the turkey leg is too big for the pressure cooker, you can use a cleaver to chop it in two, or simply slice off the meat and add that to the pot
8. Close and lock the lid
9. Set the burner heat to high
10. When the cooker reaches HIGH pressure, reduce the burner heat as low as you can and still maintain HIGH pressure
11. Set a timer to cook for 22 minutes
12. Remove the pot from the heat
13. Open the cooker with the Quick Release method
14. Be careful of the steam as you remove the lid
15. Using tongs, remove the turkey leg to a cutting board
16. When the turkey has cooled a bit, cut the meat from the bone and chop it into bite-size pieces
17. Discard the skin
18. Partly puree the soup in the pot using an immersion blender
19. Alternately, remove about 2 cups of the soup to a blender or food processor and process it smooth, then return it to the pot
20. Stir in the reserved turkey
21. Taste for salt and pepper
22. Serve the soup hot, in soup plates or bowls
23. Traditionally, each diner stirs a bit of hearty mustard into his or her portion
24. A few drops of cider vinegar are a nice alternative

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