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SOUPS
PEA AND HAM SOUP
Serves 6 to 8
INGREDIENTS
500g split peas (green or yellow)
1 Tablespoon vegetable oil
30g butter
2 large onions, finely chopped
3 large carrots, diced
3 sticks celery, diced
1½ litres (6 cups) boiling water
1kg ham bones
4 bay leaves
8 to 10 fresh sage leaves
Sea salt and freshly ground pepper
METHOD
Split Pea Preparation
Place split peas into a large bowl, cover
with cold water and soak overnight. Rinse
and drain well.
Sauté Setting
1. Press FUNCTION button then select
SAUTÉ, indicator light will illuminate.
2. Enter 10 minutes TIME, time is
displayed on LED. Press START/
CANCEL button and wait 3 minutes
while bowl is heating before cooking.
3. Add oil and butter to bowl, heat for
10-20 seconds until butter melts. Add
onions, carrots and celery, sauté until
onions have softened, about 5 minutes,
stirring occasionally. Add boiling water,
ham bones, bay leaves and sage leaves.
Stir well. Secure lid on.
Pressure Cook Setting
4. Press FUNCTION button then select
PRESSURE COOK, indicator light will
illuminate.
5. Enter 40 minutes TIME, time is
displayed on LED.
6. Pressure Release Valve is turned
to PRESSURE position and
Pressure Control Dial turned to
MEDIUM position.
7. Press START/CANCEL button.
8. Once timer is “0” and 5 beeps sound,
release PRESSURE.
9. Open lid. Check and cook until split peas
are very soft. Remove ham bones and
chop ham finely. Return chopped ham to
soup. Season soup with salt and pepper
and serve with fresh crusty bread.