SPLIT PEA SOUP IN SPANISH RECIPES

Steps:

• Press Sauté; cook and stir bacon in Instant Pot® until crisp. Remove to paper towel-lined plate. Drain off all but 1 tablespoon drippings.
• Add onion, carrots and celery to pot; cook and stir 5 minutes or until vegetables are softened. Add garlic and thyme; cook and stir 1 minute. Stir in broth and water, scraping up browned bits from bottom of pot. Add split peas, half of bacon, salt, pepper and bay leaf; mix well.
• Secure lid and move pressure release valve to Sealing position. PressManual or Pressure Cook; cook at high pressure 8 minutes.
• When cooking is complete, use natural release for 10 minutes, then release remaining pressure. Stir soup; remove and discard bay leaf. Garnish with remaining bacon.

Steps:

• Heat the butter in a large saucepan, add the leeks and onion, and cook over medium-low heat for 5 to 10 minutes, until the onion is tender. Add the chicken stock, increase the heat to high, and bring to a boil. Add the peas and cook for 3 to 5 minutes, until the peas are tender. (Frozen peas will take only 3 minutes.) Off the heat, add the mint, salt, and pepper.
• *Puree the soup in batches: place 1 cup of soup in a blender, place the lid on top, and puree on low speed. With the blender still running, open the venthole in the lid and slowly add more soup until the blender is three-quarters full. Pour the soup into a large bowl and repeat until all the soup is pureed. Whisk in the creme fraiche and chives and taste for seasoning. Serve hot with garlic croutons.