French Canadian Yellow Split Pea Soup with Maple Cream

My mother always used to make split pea soup with green split peas and I loved it. This is not my mother’s green split pea soup, however. Instead, this super easy soup follows the French Canadian tradition of using yellow split peas and is the perfect way to use up some leftovers if you've just had a baked ham (which, by the way, is super easy to make in the pressure cooker). 

Featured In My CookbookDelicious Under Pressure Now Let’s Get Cooking

Featured Recipe Techniques

More about the skills used in this recipe.

Cooking School
Pressure Cooking 101

An introduction into pressure cooking so that you can feel comfortable and confident making the recipes you find on my...View Technique

Pressure Cooking Charts

The time saved by using a pressure cooker is obviously a huge benefit, but that is secondary to how your...View Technique

General Tips for Pressure Cooking

It is important to understand your Pressure Cooker to use it properly. Use the items below as guidance to continue...View Technique

Advertisement - Continue Below

French Canadian Yellow Split Pea Soup with Maple Cream

  • Prep Time: 15 m
  • Cook Time: 15 m
  • Pressure Release: 10 m
  • Total Time: 30 m
  • Servings:
    6

Ingredients

  • 1 tablespoon butter
  • 1 onion chopped
  • 2 carrots chopped
  • 2 cloves garlic smashed
  • 4 sprigs fresh thyme
  • 2 cups yellow split peas
  • 1 ham bone or smoked pork hock rinsed (optional)
  • 12 ounces cooked ham cut into large
  • 3- inch chunks
  • 2 bay leaves
  • 6 cups water
  • salt and freshly ground black pepper to taste
  • ½ cup sour cream
  • 1 tablespoon maple syrup

Instructions

  1. Pre-heat the pressure cooker using the BROWN setting.
  2. Add the butter to the pressure cooker and sauté the onion, carrot, garlic and thyme. Cook until the vegetables just start to soften – about 5 minutes. Add the split peas, ham bone, ham chunks, bay leaves and the water. Lock the lid in place.
  3. Pressure cook on HIGH for 10 minutes.
  4. While the soup is cooking, combine the sour cream and maple syrup in a small bowl.
  5. Let the pressure drop NATURALLY for 10 minutes. Then release any remaining pressure using the QUICK-RELEASE method and carefully remove the lid. Remove the ham hock from the pot and let it cool enough to pull any meat from the bone. Remove the chunks of ham and cut into small dice. Return the diced ham to the soup and season to taste with salt and freshly ground black pepper. Serve with a drizzle or dollop of the maple cream on top.
Advertisement - Continue Below
Advertisement - Continue Below
Advertisement - Continue Below

Leave a Reply

Your email address will not be published. Required fields are marked *