Comments on: Pressure Cooker Split Pea Soup with Chicken Sausage

By: Barbara Schieving

Barbara Schieving — Sat, 19 Jan 2019 02:15:56 +0000

In reply to Darren. That's great - thanks Darren!

By: Darren

Darren — Sat, 19 Jan 2019 02:13:44 +0000

I made this tonight and it was fantastic. The only conversion was using pork Italian sausage as my grocer didn’t have chicken sausage on hand. My wife loved it and pointed out every flavor and texture – the peas, the sausage, the creaminess provided by the half and half, and the little bit of heat from the pepper flakes. I served it with toasted buttered multi-grain bread. Thank you! This is now a favorite.

By: Barbara Schieving

Barbara Schieving — Wed, 03 Oct 2018 12:36:41 +0000

In reply to Mike. Thanks for sharing your tips Mike. Nice to hear you love the soup.

By: Mike

Mike — Tue, 02 Oct 2018 17:14:02 +0000

I’ve been making split-pea soup nearly since I bought my InstantPot nearly 2 years ago. I had been using supermarket chicken broth with decent results. I recently came across a concentrate that is dissolved in boiling water to make soup stock. The difference is amazing. Now I get a much deeper, more intense flavor from the vegetable stock. I prefer not to puree my soup, nor add cream, and I use pork sausage. I usually add 2oz of white wine as the onions saute. The result is a thick, rich soup with lots of carrot and sausage chunks in it. And my wife LOVES it!I have prepared other offerings from your web site and this is by far our favorite. Thanks!

By: Barbara Schieving

Barbara Schieving — Sat, 09 Jul 2016 04:29:20 +0000

In reply to Moosh. If you don't mind it not being smooth, you don't have to blend it and it still taste great.

By: Moosh

Moosh — Sat, 09 Jul 2016 02:53:21 +0000

If I don’t have an immersion blender will it still come out ok? I guess I could put it in a food processor a few cups at a time but I don’t really want to do that.

By: Michele kc

Michele kc — Sat, 21 Nov 2015 03:22:24 +0000

Pea soup was a must for new years growing up. Tradition in our household, Canadian, was adding white hominy . I suggest Teasdale brand, cooking until tender. Ham and any pork products are very tasty. Onions and grated carrots also. Your favorite spices for flavoring. Yum! I hope I can wait six weeks for 2016. Enjoy!

By: Barbara Schieving

Barbara Schieving — Sun, 27 Sep 2015 23:01:38 +0000

In reply to Janice. Thanks Janice! If I can't get the chicken sausage, I generally substitute Johnsville mild Italian sausage.

By: Janice

Janice — Sun, 27 Sep 2015 21:21:10 +0000

I just purchased an electric pressure cooker, and am dying to try some of your recipes! However the 2 I want to try both call for chicken sausage; Tex Mex Chili Mac & Split Pea Soup with Chicken Sausage. Can you tell me what kind of chicken sausage to use? My market only has link sausage with ingredients like artichoke, apple, etc. I’m pretty sure those wouldn’t work well. I saw taco-seasoned ground turkey. Would that work for the Chili-mac? What about sweet italian sausage? Or is it the breakfast sausage type seasoned with sage? Thanks so much! Love your website.

By: Barbara Schieving

Barbara Schieving — Sun, 01 Feb 2015 03:27:37 +0000

In reply to Gianna. It was just a traditional sausage flavor that my local grocery store makes.