It’s one of the oldest soups we eat, dating back to the Roman ages. At its most basic, it’s a soup made from dried spit peas and ham.
Instant Pot Split Pea Soup
- 1/4 cup extra-virgin olive oil
- 1 large leek white and light green parts only, halved, washed well, and thinly sliced into half moons
- 1 medium onion finely chopped
- 3 carrots peeled and cut into thin rounds
- 3 stalks celery thinly sliced
- 3 garlic cloves minced
- kosher salt
- freshly ground black pepper
- 350 g dried green split peas
- 115 g ham diced
- 1 tbsp fresh thyme plus more for serving
- 4 cups low-sodium chicken broth
- 2 tbsp juice of 1/2 lemon plus wedges for serving
- Set Instant Pot to Sauté and add the oil, leek, onion, carrot, celery, and garlic. Season generously with salt and pepper. Cook, stirring occasionally, until the vegetables are softened, about 8 minutes.
- Add split peas, ham, thyme, and broth, and stir to combine. Lock lid and set machine to cook at high pressure for 12 minutes. When finished, carefully turn the steam valve to the venting position to release the pressure.
- Stir in lemon juice and season with salt and pepper. Divide soup among bowls. Top with more fresh thyme leaves, pepper, and a drizzle of oil. Serve with lemon wedges for squeezing over.