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Thick Pea and Ham Soup

(Meal in a Bowl) By Paul Beard

Thick Pea and Ham Soup

Preparation : 15 min Resting : -
Cooking : 1 hr 30 min Equipment :
Difficulty :
Rating :
 2 rates
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Serves 2-2.5 Litres :
330 Grams Split Green Peas
1 Carrot, Roughly Chopped, no need to peel
1 Celery Stalk, Roughly Chopped
1 Onion, Small, Quartered
1 Garlic Clove
2 Litres Water
1 Pinch Freshly Ground Black Pepper
30 Grams Olive Oil
1 Tablespoon Vegetable Stock Paste
1 Bay Leaf
1 Small Ham Hock,
Meat Shredded off bone,
Skin kept in one pice
1Place onion & garlic into metal bowl and chop for 10 sec, speed 13 [EXPERT]
2Scrape down sides of bowl.
3Add oil and sauté for 5 min, 120, speed 2A.
4Add carrots & celery chop for 10 sec, speed 13.
5Scape down sides of bowl.
6Add water to the 1 litre mark, stock paste, peas & pepper to the bowl.
7Place Bay Leaf, Ham, Bone & Skin into basket.
8Lower basket into bowl carefully.
9Cook for 100ºC, 60 min, speed 2A.
10Remove the basket of meat with spatula and rest over a bowl and let it drain.
11When cool enough separate meat from skin and fat. (I return the diced skin and fat to bowl as a thickener & flavour (Spoon will stand up on its own)).
12Turn to CREAMED SOUP setting, 5 minutes.
13Add chopped meat only (discard skin if not used as previously, and bay leaf) back to soup and mix on 10 sec, speed 5.
14Add remaining water to the 2-2.5 Litre mark.
15Cook soup for another 20 mins, 120ºC, speed 1A.
User-contributed recipes are not retested by Magimix.
Chef’s tip

Use the skin as a natural thickening agent.


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