Frankenstein Soup AKA Split Pea Soup

Last night I made Split Pea Soup and tricked Salem into thinking that it was "Frankenstein Soup." He was so intrigued with the Frankenstein green soup with orange eyeballs (carrots) and white fingernails (onions.)

I got him to eat a small bowl of the soup by telling him the story of how I caught the Frankenstein and melted him into the pot. As he ate each spoonful I'd tell him more about my adventure of calling the Frankenstein hotline to find a Frankenstein to capture for the soup. His eyes were so big as I was telling him the story, he ran to the mirror to see if he was turning green like a Frankenstein (since you are what you eat!) It was pretty cute.

This tactic worked really well to get him to eat this soup but I'm sure it was a one-hit wonder. He'll be savvy to my scheme next time around.

Here is the recipe that I used, I got it from Great Vegetarian Cooking Under Pressure. I don't currently own this book so I check it out from the library pretty much every other month.

Split Pea Soup with Herbes De Provence
Serves 4 - 6

1 tablespoon safflower or canola oil
1 tablespoon finely minced fresh garlic
2 cups coarsely chopped onion
1 teaspoon each dried basil, oregano, and rosemary leaves
1 teaspoon whole fennel seeds
1 large bay leaf
2 large carrots, halved lengthwise and cut into 1/4 inch slices
2 large celery ribs, diced
6 cups boiling water
2 cups dried green split peas, picked over and rinsed
.....
1/4 cup minced fresh parsley
salt to taste

Heat the oil in the cooker. Cook the garlic over medium-high heat, stirring constantly, just until it begins to brown. Immediately add the onions and continue to cook, stirring frequently, for another minute. Stir in the basil, oregano, rosemary, fennel, and bay leaf. Add the carrots, celery, boiling water (stand back to avoid sputtering oil), and split peas.

Lock the lid in place. Over high heat, bring to high pressure. Lower the heat just enough to maintain high pressure and cook for 6 minutes (I cooked it for 15 minutes, as that is what I found works best). For a hearty texture, quick-release the pressure by setting the pot under cold running water. For a smoother texture, allow the pressure to come down naturally. Remove the lid, tilting it away from you to allow any excess steam to escape.

Remove the bay leaf. Stir the soup as you add the parsley and salt to taste. This soup will thicken considerably on standing. Thin as needed with water or stock.

I found this picture after googling the recipe, it looked just like this.