Pea & Ham Soup – a winter classic

Pea-&-Ham-Soup-web

 

Needing to get that ham bone left over from Christmas out of your freezer like I did?  Perfect timing for Pea & Ham Soup.  Below are 2 versions of the recipe. The first one is a slightly adapted Gordon Ramsey recipe which is great if you are organised and remember to soak dried split peas over night, the second is the cheats version that I had to do with frozen peas because I forgot about the overnight soaking part!  Never said I was perfect…..

Pea & Ham Soup – a winter classic

Ingredients

  • 375 g dried green split peas (soak over night)
  • 3 Tbsp olive oil
  • 1 brown onion, peeled and roughly chopped
  • 1 stick celery, roughly chopped
  • 4 - 5 sprigs thyme
  • 1 bay leaf
  • 1 garlic clove, crushed
  • 1 ham hock and remaining meat
  • 1 Tbs vegetable stock concentrate & 1 1/2 litres of water or 1 1/2 litres of liquid vegetable stock either way it needs to be enough to cover the bone
  • Salt & pepper to season

Instructions

  1. Cover split peas with water in a bowl, cover and soak over night
  2. Next day, heat oil in a big stock pot over medium heat
  3. Add onions, garlic, celery & thyme and cook for 5 minutes until onions and celery are soft
  4. Rinse & drain the peas then add to the pot and stir in then add stock concentrate and water or liquid stock, bring to the boil and simmer for about 2 - 2 1/2 hours or until peas are soft
  5. Remove ham bone from the soup & cut off any remaining pieces of meat and set aside
  6. Whizz with a stick blender or put into a blender and blend until desired consistency, add water if necessary
  7. Season to taste but is probably already quite salty from the ham
  8. Put the extra ham pieces back into the soup and serve
http://www.boiledeggsandsoldiers.com/2014/05/pea-ham-soup-a-winter-classic/
Pea & Ham Soup – cheats version

Ingredients

  • 3 - 4 C frozen peas
  • 3 Tbsp olive oil
  • 1 brown onion, peeled and roughly chopped
  • 1 stick celery, roughly chopped
  • 4 - 5 sprigs thyme
  • 1 bay leaf
  • 1 garlic clove, crushed
  • 1 ham hock and remaining meat
  • 1 Tbs vegetable stock concentrate & 1 1/2 litres of water or 1 1/2 litres of liquid vegetable stock either way it needs to be enough to cover the bone
  • Salt & pepper to season

Instructions

  1. Heat oil in a big stock pot over medium heat
  2. Add onions, garlic, celery & thyme and cook for 5 minutes until onions and celery are soft
  3. Put in 2 C of the peas and add stock concentrate and water or liquid stock, bring to the boil and simmer for about 1 - 1 /1/2 hours.
  4. Add remaining peas and stir through, cook for a further 5 minutes (this is so the soup can have a nice green colour)
  5. Remove ham bone from the soup & cut off any remaining pieces of meat and set aside
  6. Whizz with a stick blender or put into a blender and blend until desired consistency, add water if necessary
  7. Season to taste but is probably already quite salty from the ham
  8. Put the extra ham pieces back into the soup and serve
http://www.boiledeggsandsoldiers.com/2014/05/pea-ham-soup-a-winter-classic/
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