Adam Liaw’s secret to a great pea and ham soup? Air-fryer croutons

Adam Liaw has revealed his secret ingredient for achieving a truly exceptional pea and ham soup, golden air-fryer croutons. According to The Age and The Sydney Morning Herald, the addition of crispy, homemade croutons elevates the humble dish from merely good to remarkable. This recipe, which emphasizes affordability and depth of flavor, uses simple ingredients such as a ham hock, dried split green peas, and vegetable stock to create a hearty, satisfying meal. The croutons, made from sourdough bread and cooked in an air fryer, provide a delightful contrast to the creamy, savory soup. The recipe begins with sautéing onions, celery, and garlic in butter until softened, forming the aromatic base of the soup. A smoked ham hock is added, along with rinsed split peas, vegetable stock, and stock powder. The mixture is brought to a simmer, and a bouquet garni of bay leaves, thyme, and parsley stalks is introduced to infuse the broth with additional layers of flavor. After approximately one hour of gentle simmering, the ham hock is removed, allowing the meat to cool and be shredded for later incorporation. Meanwhile, the croutons are prepared using sourdough bread, olive oil, and melted butter. Depending on available equipment, the croutons can be baked in an oven or cooked in an air fryer. Both methods yield golden, crisp results, though the air fryer offers a quicker option. The instructions specify that the croutons should be tossed occasionally during cooking to ensure even browning and crisping. Once the soup has reached the desired consistency, it is blended to achieve a smooth texture. Salt and black pepper are adjusted to taste, and the shredded ham is stirred back into the soup. The final step involves serving the soup hot, accompanied by the freshly made croutons. This finishing touch adds a textural element that enhances the overall experience of the dish. The article highlights the versatility of split peas, noting that they require no soaking and cook much faster than whole legumes. This characteristic makes them ideal for quick preparations, whether in a traditional stew or a modern soup. The piece also explains the role of ham hocks in building a rich broth, emphasizing their ability to contribute both flavor and body to the soup. Alternative options, such as diced bacon or smoked backbone, are suggested for those who may not have access to a ham hock. Additionally, the article addresses common misconceptions about air fryers, clarifying that they are not traditional fryers but rather appliances designed to circulate hot air for even cooking. This distinction is particularly relevant given the recipe’s emphasis on using an air fryer to achieve perfectly crisp croutons without excessive oil. Both The Age and The Sydney Morning Herald present nearly identical content, suggesting a coordinated effort to share the recipe with readers. The repeated emphasis on affordability and the transformative power of the croutons underscores the broader appeal of the dish. Readers are encouraged to experiment with variations, such as substituting fresh or frozen green peas for split peas, although the resulting flavor profile would differ significantly. In conclusion, the recipe provides a detailed guide to creating a comforting, flavorful pea and ham soup, enhanced by the inclusion of air-fryer croutons. It serves as both a practical culinary resource and a celebration of the potential of simple, accessible ingredients.