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).
Calories: 393 kcal
sprigs fresh thyme
yellow split peas
ham bone or smoked pork hock
cut into large
salt and freshly ground black pepper
Pre-heat the pressure cooker using the BROWN setting.
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.
Pressure cook on HIGH for 10 minutes.
While the soup is cooking, combine the sour cream and maple syrup in a small bowl.
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.
To make this on the stovetop, use the same ingredients but simmer the soup for about 40 minutes, or until the peas are soft. If the soup gets a little too thick, add more water or a little stock.
French Canadian Yellow Split Pea Soup with Maple Cream
Amount Per Serving
Calories from Fat 90
% Daily Value*
Saturated Fat 4g20%
Vitamin A 3705IU74%
Vitamin C 18.5mg22%
* Percent Daily Values are based on a 2000 calorie diet.