Split Pea and Smoked Ham Soup with Kale Chips
★★★★★ 3.4 (8)
Ingredients
Salsa Verde
Method
- For the best results, use your Breville Boss™ blender.
- Preheat oven to 200°C no fan (180°C fan-forced). Line a large baking tray with non-stick baking paper
- Place tomatoes, capsicum, onion and garlic onto tray. Drizzle with olive oil and season with salt and pepper. Toss lightly to coat. Roast for 40 - 45 minutes, or until golden brown and softened. Set aside to cool for 5 minutes
- Using tongs, transfer roasted vegetables into blender jug. Add stock and tomato paste and secure lid. SOUP until program finishes
- Add basil, season to taste with salt and pepper and secure lid. PUREE 30 seconds. Serve: Divide soup among serving bowls, drizzle salsa verde over soup and garnish with basil leaves
Tips & Hints:
- We have used shelf stable UHT stocks in our soup recipes. If using fresh stock, stock must be heated to boiling point for 1 - 2 minutes, and then allowed to cool until there is no visible steam before blending.
Salsa Verde
- For the best results, use your Breville Boss™ blender.
- Place anchovy fillets, parsley, capers, lemon juice and oil into the blender jug and secure lid
- Chop: 30-40 seconds or until combined
Tips & Hints:
- Storage: transfer to a clean, airtight container. Store in the fridge for up to 3 days.
- Tips: serve on soups or serve with grilled or pan-fried meats, poultry or seafood or roasted vegetables. Mix some salsa verde with lemon juice or mayonnaise as a dressing for potato salad.
- For the best results, use your Breville Boss™ blender.
- Preheat oven to 200°C no fan (180°C fan-forced). Line a large baking tray with non-stick baking paper
- Place tomatoes, capsicum, onion and garlic onto tray. Drizzle with olive oil and season with salt and pepper. Toss lightly to coat. Roast for 40 - 45 minutes, or until golden brown and softened. Set aside to cool for 5 minutes
- Using tongs, transfer roasted vegetables into blender jug. Add stock and tomato paste and secure lid. SOUP until program finishes
- Add basil, season to taste with salt and pepper and secure lid. PUREE 30 seconds. Serve: Divide soup among serving bowls, drizzle salsa verde over soup and garnish with basil leaves
Tips & Hints:
- We have used shelf stable UHT stocks in our soup recipes. If using fresh stock, stock must be heated to boiling point for 1 - 2 minutes, and then allowed to cool until there is no visible steam before blending.
Salsa Verde
- For the best results, use your Breville Boss™ blender.
- Place anchovy fillets, parsley, capers, lemon juice and oil into the blender jug and secure lid
- Chop: 30-40 seconds or until combined
Tips & Hints:
- Storage: transfer to a clean, airtight container. Store in the fridge for up to 3 days.
- Tips: serve on soups or serve with grilled or pan-fried meats, poultry or seafood or roasted vegetables. Mix some salsa verde with lemon juice or mayonnaise as a dressing for potato salad.
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