Ingredients
Pea Ham Soup
- 330 grams green split peas
- 1 carrot, Roughly Chopped
- 1 celery stick, Roughly Chopped
- 1 small onion, Quartered
- 1 garlic clove
- 2 litres water
- 1 bay leaf
- 1 pinch black pepper
- 30 grams olive oil
- 1 tablespoon Thermomix stock paste
- 1 Small Ham Hock, Cut meat only into 1.5cm chunks, while leaving skin as whole as posible for easy removal later.
Pie
- 4 Individual Meat Pies, Shop Bought
Accessories you need
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Simmering basket -
Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
Place onion & garlic into TM bowl and chop for 5 sec, speed 7. Scrape down sides of bowl. Add oil and sauté for 5 min, varoma, speed 1.
Add carrots & celery chop for 5 sec, speed 7. Scrape down sides of bowl. Add 1lt water, stock paste, peas & pepper to the bowl.
Place Bay Leaf, Ham & Skin into TM basket.
Lower basket into TM bowl careful! When you close the lid, make sure there is enough room near the hole for steam to escape during cooking!!
Cook for 100ºC, 60 min, speed 1, with MC. (splaters)
Remove the basket of meat with spatula and rest it on a tilt over the bowel and let it drain back into the soup, before removing basket completely.
When cool enough seperate meat from skin and fat. (I return the skin and fat to bowl as a thinkener)
Cook soup for another 15 mins,100ºC, speed 1. Add remaining water to the 2.2 lt mark.
Add chopped meat only (discard skin if not used as above, and bay leaf) back to soup and mix on 10 sec,
"No counter-clockwise operation" , speed 5.Heat pies as directed on packet.
Using a large soup bowl, place pie upside-down and pour soup over top of pie.
Add condiments to your liking: Tomato Sauce, Salt, Peper, Vinegar
Pea Soup
Tip
If using a Ham Hock, remove meat and skin.
Cut meat into 1.5cm chunks, while leaving skin as whole as posible for easy removal later.
I use the skin as an extra thikening agent.
This is a South Australian Icon dating back to the 1830's.
I drisil a little Vineagr, Salt, Pepper & Tomato Sauce.
This is a thin to medium thick soup more on the medium. So if it's too thick add water to thin it out prior to serving.
Cook's notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C.
We use Australian tablespoons and cups:
1 teaspoon equals 5 ml;
1 tablespoon equals 20 ml;
1 cup equals 250 ml.
All herbs are fresh (unless specified) and cups are lightly packed.
All vegetables are medium size and peeled, unless specified.All eggs are 55-60 g, unless specified.
Thermomix Model
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Recipe is created forTM 5
If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
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