Friday, 2 December 2011

Vegetables Soup

·         1 3/4 cups dried split peas
·         2 cans chicken broth( vegans can also use vegetable broth)
·         2 carrots chopped
·         2 cloves garlic, minced
·         1 onion, chopped
·         2 stalks celery, chopped
·         3 tablespoons olive oil
·         1 bay leaves
·         3 potatoes, peeled and cubed
·         2 teaspoons dried chervil
·         salt to taste
·         ½ tsp black pepper
In a pressure cooker over medium heat, sauté the garlic, onion and celery in the olive oil for 5 minutes, or until onion is translucent. Add the peas, broth, and bay leaf. Cook under pressure for 10 to 12 minutes. Once the peas are soft, stir in the potatoes, carrots and chervil and simmer for 15 minutes or until potatoes are tender. Season it with salt and pepper to taste. Add water as needed to adjust the thickness of the soup.