This is what I call an accidental recipe, was making split pea soup one night and had some blue cheese in the fridge and thought I would add it to the soup just wondering what kind of flavor it would add to the soup...It was quite amazing and have been doing it ever since. Everyone has told me I ought to bottle it and sell it. The aroma is to die for.
1Sort and wash your split peas put into pressure cooker or you may wish to start cooking them in the morning as an all day project (you may do that if you wish I do it that way also)
2Cut up your Salt pork into small pieces and put into pot. Chop bottom of green onion and put into put chop up green onion tops and set aside. Add carrots, rosemary, marjoram, cumin, thyme, garlic, pepper, and Chicken Broth Boullion Cubes (Knorr) to the pot. Pour in Water stir secure lid turn heat to med/high...Cook under pressure for 30-40 min.
3Return pot to stove turn burner to med. pour in milk stir constantly, then pour in heavy cream, stiring constantly, crumble in bleu cheese all around in the pot stiring as you go. turn heat down let simmer for 20 min at the last 5 min add in the lemon juice and the onion tops and serve.