Split Pea and Smoked Ham Soup with Kale Chips

Split Pea and Smoked Ham Soup with Kale Chips
Credit: Kate Gibbs
Recipe by: Breville
Average: 4 (2 votes)
140 Collected
Prep:  20 mins
Cook:  4 hrs 25 mins
Serves:  4-6
Recipe by Kate Gibbs. This recipe is made with the 7 litre Flavour Maker Slow Cooker ® with EasySear Pan. Sear first then slow cook for optimum flavour and convenience.

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Split Pea and Smoked Ham Soup with Kale Chips
  1. For best results, use the Flavour Maker ® by Breville
  2. 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
  3. 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
  4. Preheat oven to 180°C. Line a baking tray with baking paper
  5. 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
  6. Serve the soup in individual bowls, place a small dollop of crème fraîche in each bowl, then scatter over kale chips

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