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Ingredients
1 Tbsp (15mL) safflower or rape seed oil
1 Tbsp (9g) finely minced garlic
2 cups (360g) coarsely chopped onions
1 tsp (2g) each dried basil, oregano and rosemary leaves
1 tsp (2g) whole fennel seeds
1 large bay leaf
2 large carrots, halved lengthwise and cut into 1/4-inch (0.5cm) slices
2 large celery ribs, diced
6 cups (1.4L) boiling water
2 cups (395g) dried green split peas, picked over and rinsed
1/4 cup (10g) minced fresh parsley
Salt to taste
Directions
Heat oil in a six-quart (5.7L) pressure cooker. Add garlic and sauté over medium-high heat, stirring constantly, until brown. Add onions and continue to cook, stirring frequently, for 1 minute. Stir in herbs. Add carrots, celery, boiling water (stand back to avoid sputtering oil) and split peas.
Lock pressure cooker lid in place. Bring to high pressure over high heat. Lower heat just enough to maintain high pressure and cook 7 minutes. For a hearty texture, quick-release the pressure by setting the pot under cold, running water. For a smoother texture, allow the pressure to come down naturally. Remove the lid, tilting it away from you to allow any excess steam to escape.
Remove the bay leaf. Stir the soup well as you add the parsley and salt to taste.
