Recipe Search

Main Ingredient

CREATE FREE COOKBOOKS

LEARN MORE

COLLECT
recipes from top food
and cooking brands

CREATE
your own recipes
and cookbooks

ORGANISE
recipes into your own
cookbook collections

ACCESS
your recipes
anywhere, anytime

SHARE
your favourite recipes
and cookbooks

Split Pea and Smoked Ham Soup with Kale Chips

Recipe by:

Kate Gibbs

Review

You are not logged in. You need to login or create an account to start collecting recipes and create cookbooks.

breville.com.au

See all from Breville

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.

Prep:

20 mins

Cook:

4 hrs 25 mins

Serves:

4-6

Collected By:

105

Rated:

Main Ingredient:

stock

Difficulty:

Moderate

Occasions/Seasons:

Thanksgiving St.Patrick's Day Weekends Winter Christmas Dinner Party Autumn Holidays

Related Categories:

Popular:

Slow Cooking Vege Smugglers

Split Pea and Smoked Ham Soup with Kale Chips

Ingredients:

500g green split peas, rinsed well
800g smoked ham hocks
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 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

Product

Breville: the Flavour Maker

7 litre Slow Cooker with EasySear™ Pan

Sear First Then Slow Cook – for the Larger Family or Entertaining.

For optimum slow cooking you need to sear the ingredients first. It captures those rich caramelised flavours. But how do you take food from stovetop to slow cooker without leaving the flavours behind in the pan?

Breville’s 7 litre EasySear™ pan retains more flavour – take it straight from stove to slow cooker to keep the flavours and juices created during searing for tastier casseroles and full flavoured meats that just melt in your mouth. And, you only need to wash one pan.

An automatic setting has dinner ready when you get home, and the non-stick pan makes washing even easier than cooking.

Slow food the family can't wait to eat.

Find out more about the Breville Flavour Maker.

Customer Reviews

Split Pea and Smoked Ham Soup with Kale Chips

Add review

Video

Breville: Flavour Maker

Video Desc:
Sear First Then Slow Cook to capture those rich caramelised flavours.
Breville’s 7 litre EasySear™ pan retains more flavour – take it straight from stove to slow cooker to keep the flavours and juices created during searing for tastier casseroles and full flavoured meats that just melt in your mouth. And, you only need to wash one pan.

Measures

Cup Sizes (Australian)

Cup	Metric
1/4 cup	60ml
1/3 cup	80ml
1/2 cup	125ml
1 cup	250ml

Spoon Sizes (Australian)

Spoon	Metric
1/4 teaspoon	1.25ml
1/2 teaspoon	2.5ml
1 teaspoon	5ml
2 teaspoons	10ml
1 tablespoon (equal to 4 teaspoons)	20ml

Oven temperatures

Celsius (electric)	Celsius (fan forced)	Fahrenheit	Gas
120º	100º	250º	1	Warm – Very Slow
150º	130º	300º	2	Warm - Slow
160º	140º	325º	3	Moderately Slow
180º	160º	350º	4	Moderate
190º	170º	375º	5	Moderately Hot
200º	180º	400º	6	Hot
240º	220º	475º	7	Very Hot

If you are using a fan-forced oven please note your cooking time may be a little quicker, so a good idea is to check your food a little earlier

Liquid Measures

metric	cup	imperial
30ml		1 fluid ounce
60ml	1/4 cup	2 fluid ounce
80ml	1/3 cup	2 3/4 fluid ounce
100ml		3 1/2 fluid ounce
125ml	1/2 cup	4 fluid ounce
150ml		5 fluid ounce
180ml	3/4 cup	6 fluid ounce
200ml		7 fluid ounce
250ml	1 cup	8 3/4 fluid ounce
310ml	1 1/4 cups	10 1/2 fluid ounce
375ml	1 1/2 cups	13 fluid ounce
430ml	1 3/4 cups	15 fluid ounce
475ml		16 fluid ounce
500ml	2 cups	17 fluid ounce
625ml	2 1/2 cups	21 1/2 fluid ounce
750ml	3 cups	26 fluid ounce
1L	4 cups	35 fluid ounce
1.25L	5 cups	44 fluid ounce
1.5L	6 cups	52 fluid ounce
2L	8 cups	70 fluid ounce
2.5L	10 cups	88 fluid ounce

Dry Weights

10g	1/4 ounce
15g	1/2 ounce
30g	1 ounce
60g	2 ounce
90g	3 ounce
125g	4 ounce (1/4 pound)
155g	5 ounce
185g	6 ounce
220g	7 ounce
250g	8 ounce (1/2 pound)
280g	9 ounce
315g	10 ounce
345g	11 ounce
375g	12 ounce (3/4 pound)
410g	13 ounce
440g	14 ounce
470g	15 ounce
500g (1/2 kg)	16 ounce (1 pound)
750g	24 ounce (1 1/2 pounds)
1kg	32 ounce (2 pounds)
1.5kg	48 ounce (3 pounds)
2kg	64 ounce (4 pounds)

Cup conversions for metric & imperial

Ingredient	1 cup		1/2 cup		1/3 cup		1/4 cup
Breadcrumbs, dry	90g	2 3/4oz	45g	1 1/2oz	30g	1oz	25g	3/4oz
Butter	250g	8oz	125g	4oz	80g	2 1/2oz	60g	2oz
Cheese, shredded/grated	80g	2 1/2oz	40g	1oz	35g	1oz	25g	3/4oz
Choc bits	190g	6oz	95g	3oz	70g	2 1/4oz	55g	1 3/4oz
Coconut, desiccated	85g	2 3/4oz	45g	1 1/2oz	35g	1oz	20g	1/2oz
Flour, plain/self-raising	150g	4 3/4oz	75g	2 1/2oz	50g	1 1/2oz	40g	1 1/2oz
Rice, uncooked (long-grain/basmati/jasmine)	200g	6 1/2oz	100g	3oz	70g	2 1/4oz	50g	1 1/2oz
Sour cream	235g	7 1/2oz	125g	4oz	85g	2 1/2oz	65g	2oz
Sugar, brown – lightly packed	160g	5oz	80g	2 1/2oz	60g	2oz	45g	1 1/2oz
Sugar, brown – firmly packed	200g	6 1/2oz	100g	3oz	70g	2 1/4oz	55g	1 3/4oz
Sugar, caster	220g	7oz	115g	3 3/4oz	80g	2 1/2oz	60g	2oz
sugar, icing	150g	4 3/4oz	80g	2 1/2oz	60g	2oz	45g	1 1/2oz
sugar, white	225g	7oz	110g	3 1/2oz	80g	2 1/2oz	60g	2oz
sultanas	170g	5 1/2oz	90g	3oz	65g	2oz	45g	1 1/2oz
yoghurt	260g	8 1/4oz	130g	4oz	90g	3oz	70g	2 1/4oz

Common Ingredients by Weight

Ingredient (cup)	Metric	Imperial
Plain flour	150g	5 1/2 oz
Self-raising flour	150g	5 1/2 oz
Cornflour	150g	5 1/2 oz
Caster sugar	220g	7 3/4 oz

Brown sugar firmly packed	"220g	7 3/4 oz
White sugar	220g	7 3/4 oz
Icing sugar	160g	5 1/2 oz

Sour cream	235g	8 1/4 oz
Grated cheddar cheese	125g	4 1/2 oz
Grated Parmesan cheese	88g	3 oz
Butter	240g	8 1/2 oz
Yoghurt	280g	10oz
Choc chips	190g	6oz

Rice (cooked)	165g	5 3/4 oz
Rice (uncooked)	200g	7 oz
Couscous (cooked)	200g	7 oz

Ingredient (cup)	Metric	Imperial
Polenta (uncooked)	170g	6 oz
Rolled oats (cooked)	90 g	3 1/4 oz
Fresh breadcrumbs	50 g	1 1/4 oz
Packet breadcrumbs	100g	3 1/2 oz
Cup lentils (uncooked)	200g	7 oz
Dried beans	160g	5 1/2 oz
Pearl barley	220g	7 3/4 oz

Desiccated coconut	90 g	3 1/4 oz
Almond or hazelnut	125g	"4 1/2 oz
Chopped almonds	150g	5 1/4 oz
Chopped walnuts	120g	4 1/4 oz
Sultanas	160g	5 1/2 oz
Fresh herbs	40 g	1 1/2 oz

*Cup weight can change depending on type of herb and whether leaves are whole or chopped.

Length

Millimetres	Inches	(Approx)
3 mm	1/8	inch
6 mm	1/4	inch
8 mm	5/16	inch
10 mm	3/8	inch
13 mm	1/2	inch
15 mm	5/8	inch
19 mm	3/4	inch
22 mm	7/8	inch
30 mm	1	inch
50 mm	2	inches
100 mm	4	inches
250 mm	10	inches
500 mm	19 1/2	inches

Chef

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.