Thursday, February 24, 2011

Wednesday: split pea soup

It's great to have the pressure cooker and be able to do pea soup on a weeknight.

This was the usual: combine peas, onion, diced carrot, bay leaf, chicken bouillon, diced bacon, and herbes de provence in the pressure cooker, bring up to pressure, and cook for 12 minutes. Open the pot, add some wienerli, and cook another couple minutes until the sausage is heated through.

Serve with good bread and a green salad.

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