Monday: split-pea soup

Some simple comfort food to help recover from the holidays:

Sweat diced onion together with diced carrot and bacon in a bit of neutral oil in the pressure cooker until the onion is glassy (5-10 minutes). Add washed yellow split peas, a good pinch of salt, black pepper, herbs de provence, white wine, and water, put on the lid, and bring up to pressure over high heat. Drop the heat to medium-low and cook for 20 minutes. Remove the lid, stir well to break up the remaining peas, add a splash of wine, adjust seasonings, and serve with good bread and butter.

To accompany this I did a salad of grated carrots tossed with OJ, olive oil, salt, black pepper, cumin, and ras al hanout.