Traditional Pea & Ham Soup

Ingredients

• 1 tbsp. vegetable oil
• 1 large onion, peeled and diced
• 4 cloves garlic, peeled and chopped
• 3 small carrots, peeled and diced
• 1 small ham hock (500g), skin removed
• 150g yellow split peas, rinsed well
• 150g green split peas, rinsed well
• 1L chicken stock
• 1L water
• 2 bay leaves
• 3 sprigs thyme
• 2 cups frozen green peas, thawed
• Ground white pepper
• ¼ bunch continental parsley, leaves picked and chopped, stems used in soup

Method

1. Place the cooking bowl into the multi cooker.
2. Press COOK to select the cooking functions. Press MENU repeatedly until the SAUTE function flashes. Press START/CANCEL to begin pre-heat (about 5 minutes). Close the lid during pre-heat only. The multi cooker will beep when pre-heat is complete. Open the lid, press START/CANCEL to begin the SAUTE function.
3. Add the oil to the cooking bowl, add the onion and garlic and cook until the onion softens.
4. Add the carrot, ham hock, yellow and green split peas, chicken stock, water, bay leaves, parsley stalks and thyme sprig. Bring the soup to the boil. The multi cooker will beep when the function is complete.
5. Press COOK to select the cooking functions. Press the MENU button repeatedly until the SOUP/STEW function flashes. Press SET to confirm the function. Press + and - to adjust the time to 2 ½ hours. Press SET to confirm the time. Press START/CANCEL to begin the SOUP/STEW function. Close the lid.
6. The multi cooker will beep at completion. Press and hold START/CANCEL to cancel the automatic KEEP WARM function. Remove the thyme sprigs and discard. Remove the hock from the soup, pull the meat from the bone, discard the bone and keep the meat.
7. Add the thawed green peas and let the soup cool slightly. Remove the soup from the cooking bowl and blend the soup to remove the large chunks of carrot and onion. Be sure that there are no bones in the soup when blending the soup.
8. Season with ground white pepper and add the pulled ham back to the soup. Serve with chopped parsley.