Soak peas in water for 8 hours, drain water.
Finely dice onion, press garlic clove through a press, coarsely grate peeled potato. Melt light butter in saucepan, sauté onion, garlic and peeled potato on 2 or automatic cooking plate 4-5 for about 2-3 minutes. Add peas and ham pieces, douse with water. Add bouillon cubes and cook slowly for about 60 minutes on 1 or automatic cooking plate 4-5. (In the Kelomat shorten the cooking time to 20 min).
Remove ham and cut into fine strips. Blend soup with chopper (or cooled down in hand mixer of food processor). Pour back into saucepan, add ham strips again, heat again and season.
Cut bread into small cubes, toast lightly in a frying pan on 2 or possibly automatic cooking plate 7-9. Turn out the soup, sprinkle with bread cubes and cress and bring to the table on the spot.
Tip: Always use an aromatic ham, it will give your dish a wonderful touch!
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