Reviewed: Jan. 8, 2007

This recipe, in it's completion, was worth four stars but here's my kaveot; IF YOU DON'T HAVE A PRESSURE COOKER FIND A DIFFERENT RECIPE!!! Contrary to the little side note about cooking your peas for a few hours if you're sans pressure cooker, this recipe took me the better part of a day and a half! I ended up using almost three cartons of stock! As I said, it was tasty but not particularly convenient.

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Reviewer:

Corrina

Cooking Level: Expert

Home Town: Antrim, County Antrim, Northern Ireland, U.K.

Living In: Indianapolis, Indiana, USA

Reviewed: Nov. 18, 2006

I loved this and even my split-pea-hating boyfriend was happy to eat it several times so it can't be bad. All the veggies gave it a nice complexity. It comes out pretty thick though, not very soupy. (Which is not necessarily a bad thing.) The leftovers thickened up so much in the fridge that I served them as a chunky spread on baguettes. Enjoyed it a lot both ways.

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Reviewer:

Babzil

Cooking Level: Intermediate

Home Town: Pecs, Baranya, Hungary

Living In: Pamplona, Navarra, Spain

Reviewed: Mar. 2, 2005

Well, the kids (2 and 4 yrs old) were not crazy about it, but my husband was, me too, so maybe this will appeal more to "big kids". I had to add extra liquid for re-heating, and pureed everything. Also used ham instead of backon.

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