After being sick, we wanted a feel better meal. Both hubby and I love and crave a simple split pea soup. It is about -2°F outside and it has been a perfect week to let a Russian black bread rise by the fire place.

Green Split Pea Soup with ham

serves 4
1 cup of split green peas, rinsed
3 cups of chicken or vegetable stock (or water)
1/4 cup chopped ham (nitrate free). Use a smoked ham hock if available
1 small onion, finely chopped
1 small carrot, finely chopped
1/2 cup celery, finely chopped (sometimes I add other variations here too)
1/4 tsp black pepper

On my crockpot I add all ingredients and cook on high for 4 hours.
For a stove top version, bring to a boil until vegetable are soft then reduce heat to a simmer for about one hour, stirring occasionally. Add water if needed.
I use a whisk to make the soup smooth before serving.
We like it very hot with a good drizzle of olive oil

For the Pressure cooker, add all the ingredients to the pot. To be safe, I always make sure there are 2 inches of liquid above the food and the pot does not exceed the 2/3 full level, not to clog the vent.
Close the pot according to manufacture instructions.
When the weighted-jiggle top starts to rock, or when the pressure-release valve starts to make a hissing noise, time about 7-8 minutes.  Release pressure according to manufacture directions or let steam scape. Open, stir and serve.