Pea And Ham Soup

Pea And Ham Soup. The frozen peas give the soup not only a burst of colour, but also a lift in the flavour stakes. Add ham hocks and cover with water (about 1 gallon).

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Steven doherty's traditional pea and ham soup recipe is made with bacon knuckle (cured ham hock) which adds intense flavour to the stock, before being slowly cooked with green split peas for a thick, meaty soup. Stir in a small handful of the chopped ham, simmer for 2 minutes then take off the heat and use a hand blender to whizz everything together. Take the pan off the heat.

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2 tsp fresh thyme leaves. Remove from the heat and let cool slightly.

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Cover and turn down the heat to create a nice slow simmer. Bring to a boil, then reduce the heat to medium, and simmer stirring occasionally, for 1 hour or more, until the peas are tender.

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Place your ham shank, peas, celery, carrots, onions, thyme and black pepper in the pan, pour in another 2.25 litres water and bring to the boil. Add the meat, leek, celery, grated carrot and stock powder, and cook until the veges are tender, about 30 minutes.

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Season with salt and pepper. 1 1/2 cup green split peas.

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Add the split peas and lentils and simmer for 30 minutes, or until the peas are mushy. Add the olive oil, then add the scallions, celery and carrots.

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Add the cayenne pepper if using. Tip in 1 peeled and diced medium potato and stir to coat in butter, then pour over 1l ham or pork stock.

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Bring to a boil, then reduce the heat to medium, and simmer stirring occasionally, for 1 hour or more, until the peas are tender. Using a stick blender, process the peas until very smooth.

Add the olive oil, then add the scallions, celery and carrots.

Cover the peas in cold water and leave to soak while you prepare the ham. Top up the soup with a little more stock or water if needed. Bring to a boil then reduce the heat and simmer for 1.5 hours or until the meat is falling off the bone.

Purée in batches in a blender until smooth, add shredded ham to soup (reserve a little for garnish if desired), season to taste and keep warm.

Using a stick blender, process the peas until very smooth. It's normally made using dried, split peas that, although delicious, do require some planning for the long, slow cooking of the split peas. Add the milk (or, if preferred, use more stock, water or cream).

Adding only 2 cups cubed ham adds lots of savory flavor, but keeps sodium under 400 mg per serving.

Remove the ham shank and set it aside to cool. What is pea and ham soup made of? Add the garlic, bay leaf, and split peas and cook, stirring for 1 minute.

Allow to cool a little, then use a stick blender to whizz the soup until smooth.

Add the split peas and lentils and simmer for 30 minutes, or until the peas are mushy. Pour the broth back into the rinsed pot, along with the stock. Using the recipe mentioned above, individuals can cook a great bowl of soup and have a gala time with their families.

While it is cooking, check to see if water has evaporated.

Steven doherty's traditional pea and ham soup recipe is made with bacon knuckle (cured ham hock) which adds intense flavour to the stock, before being slowly cooked with green split peas for a thick, meaty soup. Cover, and cook until there are no peas left, just a green liquid, 2 hours. At the same time, one can even expect to fill his stomach for a good portion of time.