Name: Pea and ham soup (Thermomix & stove-top)
Yield: 6
Ingredients: Soup:; garlic 4; onion 1; leek 1; olive oil 20g; butter 40g; carrot 1; celery 2 sticks; dried split peas, (green or yellow) 450g; baby green peas (defrosted) 100g [optional]; Sherry 125g (1/2 cup) [optional]; Worcestershire sauce 1 tbsp; fresh thyme 2-3 sprigs; oregano 1tsp; bay leaves 2; pepper to taste; water (or broth or water) 1 - 2 litres (depending on size of hock); ham hock 1 (or use bacon or pancetta, thick-cut/diced); Boursin cheese / cream cheese or sour cream (optional) 2 tbsp or 1/4 cup; Herb sauce:; 1 large or 2 small, peeled garlic cloves; a couple handfuls of fresh flat-leaf parsley leaves (or a mix of herbs, such as mint and/or cilantro); zest of half a lemon, finely grated; salt, and red pepper flakes; olive oil

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Ingredients

Soup

garlic 4

onion 1

leek 1

olive oil 20g

butter 40g

carrot 1

celery 2 sticks

dried split peas, (green or yellow) 450g

baby green peas (defrosted) 100g [optional]

Sherry 125g (1/2 cup) [optional]

Worcestershire sauce 1 tbsp

fresh thyme 2-3 sprigs

oregano 1tsp

bay leaves 2

pepper to taste

water (or broth or water) 1 - 2 litres (depending on size of hock)

ham hock 1 (or use bacon or pancetta, thick-cut/diced)

Boursin cheese / cream cheese or sour cream (optional) 2 tbsp or 1/4 cup

Herb Sauce

1 large or 2 small, peeled garlic cloves

a couple handfuls of fresh flat-leaf parsley leaves (or a mix of herbs, such as mint and/or cilantro)

zest of half a lemon, finely grated

salt, and red pepper flakes

olive oil

Steps

Overview

Saute garlic and onion.

Add vegies and broth.

Add ham hock. (Skip this step if using diced ham or pancetta.)

Cook.

Puree (optional)

Add shredded ham / bacon / pancetta.

Soup

Add garlic, onion and leek to TM bowl and chop 5 sec / spd 7.

Add oil/butter to a large pot on stove-top, saute until browned [or saute in TM bowl 5min / varoma temp / spd1.]

Add carrots, celery and split peas to bowl and chop: 5 sec / spd 7. Transfer to pot.

Add sherry, Worcestershire sauce, pepper, thyme, oregano, bay leaves, split peas and pepper to pot.

Place ham hock in pot.

Bring to boil, then simmer for 60 minutes.

Remove ham hock. Leave soup to cook. While soup is cooking, remove meat from hock and shred into small pieces.

Remove bay leaves and thyme stalks.

Optional: transfer soup back into TM bowl and puree - slowly turn dial up to speed 9 and blend for about 40 seconds.

Add shredded ham or diced bacon/pancetta back to TM bowl (or pot if soup was not transferred to TM bowl for pureeing). Mix on reverse, speed 5 for about 20 seconds, or stir the pot.

Stir in Boursin or cream cheese (if using) until melted. [optional]

Herb Sauce

Blend garlic cloves and fresh flat-leaf parsley leaves (or a mix of herbs, such as mint and/or cilantro) with the finely grated zest of half a lemon, salt, and red pepper flakes until well chopped.

Drizzle olive oil into bowl while machine is running, until the mixture has a right consistency. Season with more salt and pepper.

Nutrition Facts

Calories

780kcal

39%
Fat

35g

53%
Saturated Fat

15g

75%
Carbohydrates

70g

23%
Fiber

15g

60%
Sugar

10g

20%
Protein

45g

90%
Cholesterol

100mg

33%
Sodium

1,500mg

62%

Percent Daily Values are based on a 2,000 calorie diet.

Pea and ham soup (Thermomix & stove-top)

Ingredients

Soup

Herb Sauce

Steps

Overview

Soup

Herb Sauce

Nutrition Facts Nutrition facts are based on 1 serving. If servings is not specified, 4 is assumed for the total recipe.

Comments

Nutrition Facts