37
Smoked Ham and Split Pea
Soup
Serves 8
1 tbsp olive oil
1 large brown onion, diced
3 cloves garlic, minced
1 ham hock (800g)
500g green split peas, washed
1 bay leaf
4 sprigs thyme
2 carrots, peeled, diced
3 stalks celery, diced
2 tsp black peppercorns
1 cup white wine
1 litre vegetable stock
½ bunch parsley washed, roughly
chopped, to serve
Sour cream (to taste), to serve
1.
Select the ‘SAUTÉ’ setting on the
Digital Control Panel and select the
‘START/CANCEL’ button and heat the
oil. Add the onion, garlic and ham
hock and sauté until golden brown.
Once sauteing is complete press the
‘START/CANCEL’ button.
2.
Add the peas, bay leaf, thyme,
carrots, celery, peppercorns, wine
and vegetable stock and stir well to
combine. Securely place and seal the
lid onto the Pressure Express ensuring
the pressure release valve is set to the
sealed position.
3.
To switch to the Soup/Curry setting,
select the ‘SOUP/CURRY’ button and
then the ‘START/CANCEL’ button. Allow
to cook until the pressure cooking set
time has counted down.
4.
Release the pressure from the Pressure
Express by turning the pressure release
valve to the venting position.
5.
Remove the hock and pull away any
meat that is still left. Roughly chop the
meat and set aside. Pour half the soup
into another bowl and using a stick
mixer gently blend that half of the
soup. Combine chopped ham and
the non-blended soup back together
with the blended soup and stir until
well combined.
6.
Serve with sour cream and parsley.
NOTE:
Do not use a stick mixer
in the removable cooking bowl
as this could damage the
non-stick coating.
