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Hearty Winter Soup with Ham Hock
This soup is delicious in the cold winter months and is substantial enough as a main
meal. It is thick and wholesome with exceptionally tender meat.
− Serves 6 persons
• 1 unsmoked bacon/ham hock
• 2 carrots, peeled and chopped
• 2 celery stalks, chopped
• 1 onion, chopped
• 150 g dried red lentils
• 150 g dried yellow split peas
• 80 g pearl barley
• 15 g (1 tbsp) mixed herbs
• 1.3 L hot chicken stock
• Freshly ground black pepper
• To serve: Crusty bread and butter
1. Prepare the bacon/ham hock by removing the rind and as much fat as possible
using a sharp knife.
2. Place the bacon/ham hock into the pot.
3. Add the remaining ingredients into the pot. Make sure the liquid does not exceed
the MAX. mark on the inside of the pot and stir well.
4. Properly close the lid
3
. Start cooking under the “Normal Pressure Cooking”
mode with the cooking time changed to 80 minutes (see chapter “Using the
cooking modes”).
5. When cooking is done, leave the pressure cooker to release the pressure naturally
before opening the lid. This should take about 15 minutes.
6. Remove the ham hock and cut it into big chunks. Add the chunks back to the
soup and give them a stir.
7. Serve in soup bowls with crusty bread on the side.
• Any leftovers can be frozen in soup pouches and kept for 3 months.
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