Split Pea and Smoked Ham Soup with Kale Chips
Credit: Kate Gibbs
Review
Print
CollectRecipe Shopping List
Split Pea and Smoked Ham Soup with Kale Chips
Ingredients:
Method:
- For best results, use the Flavour Maker ® by Breville
- Place the EasySear pan back into the slow cooker base the hocks, split peas, leek, onion, garlic, turmeric, carrot, celery, chilli powder, stock and 2 litres of water and place on the high setting and cook for 4 hours or if you want to put on before work, place on low and cook for 9 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 cooker. Add lemon juice to cooker 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
- Serve the soup in individual bowls, place a small dollop of crème fraîche in each bowl, then scatter over kale chips
Recipe by Kate Gibbs
A Sydney-based food, travel and lifestyle writer, blogger, author and cook, kate grew up at the apron strings of her grandmother, Australian cooking legend, Margaret Fulton.
She has written for a number of publications including Sunday Style, The Sydney Morning Herald, The Wall Street Journal Asia, Sunday Life, Australian Gourmet Traveller, Luxury Travel & Delicious magazine and has written three books Thrifty Kitchen, After Toast and her most recent, a foodoir titled ’Margaret and Me’. Kate’s passion for all things food extends to food and wine pairing, entertaining and home cooking, food as medicine, sustainable produce and food travel.
More Soups Recipes from Breville
No reviews for this recipe yet.
Feedback and Reviews