Pressure Cooker Pea and Ham Soup

Ingredients:

500g split green peas
200g cooked ham, diced
2 sprigs of fresh mint
1 sprig of fresh rosemary
2l ham stock (or bacon stock or strong vegetable stock)
1 large leek, chopped
1 large onion, chopped
90ml sour cream
salt and freshly-ground black pepper, to taste

Method:

Place the peas in a pressure cooker and pour in the stock. Secure the lid, bring to pressure and cook for 20 minutes. By this time the peas should have broken down to give a thick mixture. When done, allow the pressure to reduce slowly.

In the meantime, melt a little butter in a frying pan, add the leek and onion and fry for about 6 minutes, or until golden brown. Pour the pea mixture into a large pan and add the fried onion and leeks, the herbs and 1l water. Bring to a boil, reduce to a simmer, cover the pan and cook gently for 25 minutes.

Remove the rosemary and mint sprigs then set aside to cool. Process the soup mixture until smooth (you will have to do this in batches) then return to the pan and add the ham pieces. Re-heat slowly for about 5 minutes, or until warmed through.

Adjust the seasonings to taste then ladle into warmed soup bowls. Garnish with a swirl of sour cream and serve.