Recipe

Pea, ham and broad bean soup

Oct 31, 1975 1:00pm
  • 1 hr cooking
  • Makes 1 Litre
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Ingredients

Pea, ham and broad bean soup
  • 1 tablespoon olive oil
  • 1 large_piece (200g) brown onion, chopped coarsely
  • 2 clove garlic, crushed
  • 2 (300g) stalks celery, trimmed, chopped coarsely
  • 1 medium_piece (120g) carrot, chopped coarsely
  • 1 (750g) ham hock
  • 2 dried bay leaves
  • 2 litre (8 cups) water
  • 1 1/2 cup (225g) frozen broad beans (fava beans), peeled
  • 1 1/2 cup (300g) green split peas, rinsed, drained
Mint sauce
  • 2 cup fresh mint leaves, loosely packed
  • 1/4 cup (60ml) olive oil
  • 2 tablespoon white wine vinegar
  • 2 teaspoon caster (superfine) sugar

Method

Pea, ham and broad bean soup
  • 1
    Heat oil in 6-litre (24-cup) pressure cooker, cook onion, garlic, celery and carrot, stirring, about 3 minutes or until vegetables soften. Add ham hock, bay leaves and the water, secure lid. Bring cooker to high pressure. Reduce heat to stabilise pressure, if required, cook 20 minutes.
  • 2
    Release pressure using the quick release method, remove lid. Add beans and peas, secure lid. Bring cooker to high pressure. Reduce heat to stabilise pressure, if required, cook 20 minutes.
  • 3
    Release pressure using the quick release method, remove lid. Discard bay leaves. Remove ham hock. Cool soup 10 minutes.
  • 4
    Meanwhile, discard skin, fat and bone from ham hock, shred meat coarsely.
  • 5
    Blend or process soup, in batches, until smooth. Return soup to cooker, stir in ham. Simmer soup, uncovered, until hot, season to taste.
  • 6
    Meanwhile, make mint sauce. Blend ingredients until smooth.
  • 7
    Serve bowls of soup drizzled with mint sauce.

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