Multi Cooker Soup and Stock Recipes
Pea and Ham Soup
Method - Slow Cook
1. Place the split peas in a large bowl and cover with cold
water. Set aside for 6 hours or overnight to soak. Drain.
2.
T
o make the bouquet garni, place the thyme, bay leaves
and peppercorns in a small piece of muslin cloth. Wrap
up and tie with unwaxed kitchen string to secure.
3.
Pr
ess your brown button on your multicooker and heat
the oil. Add the onion, carrot and celery and cook,
uncovered, stirring often, for 2 minutes or until the onion
is soft. Add the split peas, bouquet garni, ham hock
and hot water.
4.
Pr
ess cancel, then the slow cooking button press 2
hours and then start.
5.
Use tongs to r
emove the ham hock from the cooker.
Set aside until cool enough to handle. Use your hands
to pull the ham off the bone. Discard the bone. Shred
the ham. Return the ham to the soup. To warm up,
leave the lid open and press brown.
Serve with toasted Turkish bread.
Ingredients (serves 4)
- 1 x 500g pkt green split peas
- 1 tbs olive oil
- 2 brown onions, coarsely chopped
- 3 carrots, peeled, coarsely chopped
- 3 celery sticks, ends trimmed, coarsely
chopped
- 1 large (about 750g) ham hock (see note)
- 2.75L (11 cups) water
- Turkish bread, toasted, to serve
Bouquet garni
- 3 sprigs fresh thyme
- 2 dried bay leaves
- 4 black peppercorns
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