Recipe by Kate Gibbs. This recipe is made with the Searing Slow Cooker™ . Sear first then slow cook for optimum flavour and convenience.
Ingredients
800g smoked ham hocks
500g green split peas, rinsed well
1 leek, halved lengthways and roughly chopped
1 brown onion, finely chopped
1/2 head garlic, halved horizontally
2 tsp grated fresh turmeric or ground dried turmeric
2 carrots, diced
2 celery, chopped
1 tsp chilli powder (optional)
3 cups vegetable stock
Juice of lemon
Small bunch of kale, leaves roughly chopped, stems removed and discarded
1 tablespoon extra virgin olive oil
3 tablespoons crème fraîche
Method
For best results, use the Searing Slow Cooker™ by Breville
Place the hocks, split peas, leek, onion, garlic, turmeric, carrot, celery, chilli powder, stock and 2 litres of water into the slow cooker bowl. Cover with lid. Use the MENU button to select LOW SLOW COOK. Adjust the timer to 8 hours and press POWER/START to start cooking. If you want to put on before work, place on low and cook for 9 hours. (or select HIGH SLOW COOK for 4 hours)
Remove hocks from soup carefully using tongs and place them in a large bowl. When they are cool enough to handle, pull the meat the bone in bite-sized shards, discarding excess fat, gristle and bones. Shred meat into large pieces and transfer back into the slow cooker. Add lemon juice and stir to combine
Preheat oven to 180°C. Line a baking tray with baking paper
Brush kale leaves with olive oil and transfer to a baking tray in a single layer, spreading the leaves out a little. Sprinkle with a little sea salt. Cook in oven for 25 minutes, checking and turning halfway. Leave to cool
erve the soup in individual bowls, place a small dollop of crème fraîche in each bowl, then scatter over kale chips
