SPLITPEA SOUP
Serves 6 - 8
500g
dried splitpeas
1
meaty ham bone or 500ml
diced ham
2
onions, finely chopped
4
stalks celery, finely chopped
2
carrots, peeled and chopped
4
potatoes, peeled and diced
1
bay leaf
2
beef stock or oxtail cubes
5ml
thyme, chopped (1½ ml dried)
salt and pepper, to taste
1 Rinse peas well in cold water, place in
the cooking pot and cover with water.
Select
Sauté
and bring to the boil. Turn
the pressure cooker off, cover and leave
to soak for one hour.
2 Drain the splitpeas and place in pressure
cooker along with 2 litres (8 cups) of
water, the ham bone (not diced ham),
onions, celery, bay leaf, stock cubes and
thyme.
3 Select
High Pressure
and set the timer
for 20 minutes. When audible beep
sounds, use Natural Pressure Release
to release pressure. When the float valve
drops, turn the pressure cooker off.
Remove the lid carefully, tilting away from
you to allow steam to disperse.
4 If using a pork bone, remove from cooking
pot. Shread meat from the bone and
return to soup.
5 Remove bay leaf, add the carrots and
potatoes. Add ham if using diced ham.
6 Select
High Pressure
and set the timer
for 10 minutes. When audible beep
sounds, use Natural Pressure Release
to release pressure. When the float valve
drops, turn the pressure cooker off.
Remove the lid carefully, tilting away from
you to allow steam to disperse.
7 Stir well. Adjust seasoning with salt and
pepper before serving.
SPANISH CHORIZO AND
CHICKPEA SOUP
Recipe by Silwood School of Cookery
Serves 4 - 6
15ml
olive oil, for frying
125g
chorizo sausage, sliced
1
onion, chopped
2
stalks celery, chopped
2
cloves garlic, crushed
a little red chilli, finely chopped
250ml
chickpeas, soaked overnight
2 tins
tomatoes, chopped
1 litre
chicken stock (salt free)
salt, pepper and sugar, to taste
1
bunch spinach, shredded
30ml
chopped parsley, thyme and
oregano mixed
1 Select
Sauté
and brown the chorizo in
the olive oil, set aside.
2 Sauté onion, add celery, garlic and chilli
in a little more olive oil.
3 Add chorizo, drained chickpeas, chopped
tinned tomatoes (including their juice) and
the stock. Select
High Pressure
and set
the timer for 20 minutes. When audible
beep sounds, use Quick Pressure
Release to release pressure. When the
float valve drops, turn the pressure cooker
off. Remove the lid carefully, tilting away
from you to allow steam to disperse.
4 Add spinach, salt, pepper, sugar and
herbs.
5 Select
Sauté
and simmer for 5 minutes.
HINT: Do not add salt to the mixture
before the chickpeas have softened or
they will remain tough.
10
