Delicious Semi-Homemade Soup
Manichewitz Split Pea soup, in the cellophane tube, on sale @ 75¢.
I poured the split peas and the seasoning packet into my pressure cooker and added:
a can of low-sodium chicken broth
two cloves of minced garlic
two cubes of chicken bullion
5 oz. diced corned beef, with fat
Enough water to make 5 cups total of liquid
Cooked for 15 minutes under high pressure and let it reduce pressure naturally. On the stove in a saucepan cooking would have taken 1-½ hours.
Ladled a bowl and used some fresh minced parley as a garnish.
Will make this one again.
Anyone else use a pressure cooker for soup?
|by Anonymous||reply 27||10/29/2013|
We tried to make that very same recipe last April in Boston, but it went terribly awry. You can't rush soup.
|by Anonymous||reply 2||10/28/2013|
The pressure cooker inexplicably exploded, killing Esmerelda.
|by Anonymous||reply 3||10/28/2013|
So you made split pea/corned beef chicken broth soup.
Sounds absolutely revolting, with enough sodium to kill a horse. How's your blood pressure?
|by Anonymous||reply 4||10/28/2013|
You laugh, R3. A pressure cooker did explode in my mother's kitchen once, getting red/brown whatever all over the place, especially the ceiling.
I won't go near one.
|by Anonymous||reply 5||10/28/2013|
Lotta haters on DL today, I see.
Well, thought I'd be nice and share, but fuck all y'all.
Blood pressure's below normal -- I don't care about salt. Not fat and a stroke-bait like r4.
|by Anonymous||reply 6||10/28/2013|
Who puts corned beef in split pea soup? You need HAM!
|by Anonymous||reply 7||10/28/2013|
I intended to say what 4 said. I almost had a stroke reading about it.
|by Anonymous||reply 10||10/28/2013|
Slow cooking is the essence of good soup. If you don't have the time or patience to supervise a pot of soup on the stove, try a crockpot.
I just made vegetarian borscht in a regular stock pot with vegetable stock, fresh beets, cabbage, carrots and dill weed. Season with salt, pepper, a little red wine vinegar, top with plain Greek yogurt and serve with crusty wheat bread. (You're also supposed to add onions, which I forgot, but it still turned out reasonably well.)
|by Anonymous||reply 11||10/28/2013|
r11: a pressure cooker could've knocked your soup out in 6 nanoseconds.
|by Anonymous||reply 12||10/28/2013|
OP, you've been unfairly maligned. A pressure cooker is great for split pea soup and the new digital cookers are both safe and easy to operate. Personally, I would alter your recipe slightly using plain split peas, omitting the seasoning packet and bouillon and add coarsely chopped carrot and onion instead. Some even add chopped potatoes. I add bay, garlic and thyme for flavor. After the 15 minutes, transfer the soup to a blender, puree and adjust the seasoning. There should be tiny flecks of ham or whatever, but if you like bigger chunks, you can add them to the finished soup. Low sodium chicken broth is a great alternative to plain water.
|by Anonymous||reply 13||10/28/2013|
My attorneys will be in touch, OP.
|by Anonymous||reply 14||10/28/2013|
My mother used a pressure cooker like crazy and made great things.
I am too afraid to use one.
|by Anonymous||reply 15||10/28/2013|
Most pressure cookers are aluminum and I don't do aluminum.
A simple soup:
Northern or Adzuki beans
Ham bone with plenty of ham on it
Diced yellow onion/celery/carrots
Bay leaves/coarse black pepper/chili powder/dill
Soak: beans overnight in water (bottled if your water's hard) 1 to 3 ratio beans to water
Boil: All other ingredients together for an hour
Rinse: beans twice using a colander
Combine: everything into a pot
Simmer: 8-10 hours
Serve with fake cornbread, sweet pickle relish, and raw diced onion.
|by Anonymous||reply 16||10/28/2013|
I think pressure cookers are enjoying a resurgence in popularity.
If they were really exploding with any sort of regularity, if it all, I think that would be more news stories detailing such.
And manufacturers would stop selling them because of the liability.
All pressure cookers have a safety plug that pops out if the pressure gets too high. When this happens often the food within the pot shoots out the hole, causing a big mess, but not killing anyone.
If the user follows ALL the instructions for using a pressure cooker, there will be no safety issues whatsoever.
|by Anonymous||reply 17||10/28/2013|
[quote]Serve with fake cornbread
What is fake cornbread, and why does it exist?
|by Anonymous||reply 18||10/28/2013|
R1 that recipe has "fat gay dude who bowls" written all over it.
|by Anonymous||reply 19||10/28/2013|
Observe, a combo slow and pressure cooker. Stainless steel, not aluminum. Perfectly safe. That should make everyone happy.
|by Anonymous||reply 20||10/28/2013|
Thank you, r20. That's the one I have.
It has a stainless pot that fits into the shell containing the heating element and electronic controls.
Non-stick coated stainless steel cooking pot. Easy clean up, no aluminum leeching onto the food.
|by Anonymous||reply 21||10/28/2013|
A pressure cooker would obviously cook all the ingredients much faster, but would the resulting soup taste as good as a long-simmered one? Don't you need time to develop flavors? That much extra pressure would mean a furious boil, and that's not good for some soups. Who isn't home for a couple of hours that they can't tend to a soup pot every now and then?
|by Anonymous||reply 22||10/29/2013|
DL's pressure cooker users smirk at you, r22 -- SMIRK, I SAY!
|by Anonymous||reply 23||10/29/2013|
What the hell is "fake cornbread"?
Some of you are so fucking odd.
|by Anonymous||reply 24||10/29/2013|
It isn't fake cornbread, it's semi-homemade cornbread.
|by Anonymous||reply 25||10/29/2013|
Fake cornbread is Jiffy that comes in a tiny box. I seldom use real cornmeal, so I make do with a fake box or two for chili and beans.
It has to be eaten hot out of the oven or it will taste like shit.
|by Anonymous||reply 26||10/29/2013|
Ugh. Real cornmeal for me.
|by Anonymous||reply 27||10/29/2013|