EBENEZER SCROOGE PEA SOUP

1 (16 oz) pkg dried split green peas, rinsed

1 tbsp butter

1 meaty ham hock

12 oz.diced ham

2 carrots diced

1 onion, diced

2 ribs celery, chopped

2 cloves garlic, crushed

2 bay leaves

6 cups water

2 sprigs Fresh thyme or 1 tsp dried

salt and pepper to taste (be careful if your ham is salty, I salted to taste when I had it in my bowl)

Melt butter on brown setting of pressure cooker.  Add carrots, celery and onion.  Cook til soft.  Add ham hock, garlic, thyme and bay leaves.  Stir it all around, throw in the peas, stir them to coat.  Add water, season with pepper.  Lock the lid in place and pressure cook on High for 10 minutes. Let pressure release on it’s own so it’s extra tender and creamy.  When pressure is gone, remove ham hock and stir in the ham.  Serve with sour cream and homemade rye bread croutons.

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