Delia Pea And Ham Soup Food

SPLIT PEA AND VEGETABLE SOUP

Steps:

• First, in a large cooking pot, melt the fat, then cook the bacon and onion in it for 5 minutes before adding the rest of the vegetables - give them a good stir round in the butter and let them colour a little at the edges over a fairly low heat. Then pour in the stock and add the washed split peas. Bring everything back up to simmering point, skim the surface if there's any scum, then put a lid on and continue to simmer very gently for about 11/2 hours, or until the peas are absolutely soft. Now liquidise the soup just a little (or else sieve it) - but it shouldn't be too uniformly smooth. Taste, season, re-heat and serve the soup garnished with some croutons crisp fried in bacon fat. Note: There's no need to soak the split peas, but the length of cooking time may vary 30 minutes or so either way.

THE LONDON PARTICULAR - GREEN SPLIT PEA SOUP

Steps:

• First strain off 3½ pints (2 litres) bacon stock into a large saucepan and bring just up to simmering point, then add the split peas, stir well and simmer very gently for about 30 minutes. Meanwhile heat 1 oz (25 g) of the butter in another saucepan and add 4 oz (110 g) of the bacon along with the prepared vegetables. Cook them over a medium heat until softened and nicely golden - this will take about 15 minutes. After that the bacon and softened vegetables can be transferred to join the stock and split peas. Then add some salt and freshly milled pepper, put the lid on and simmer very gently for a further 40-50 minutes. Meanwhile heat a frying pan (without any fat in it) and fry the remaining bacon until it is really crisp, then transfer it to a plate using a draining spoon. Next add 1 oz (25 g) of the butter to the pan, and as soon as it begins to foam add the cubes of bread and fry these, tossing them around, for about five minutes until they are also nice and crisp. When the soup is ready, either process it in a food processor or liquidise, then return it to the saucepan. Taste to check the seasoning, adding just a little more of any reserved stock if it seems a little too thick. Just before serving melt the remaining butter into it, then ladle into serving bowls and sprinkle each one with the croutons and crispy bacon bits.

PEA & HAM SOUP

Steps:

• Heat a knob of butter in a saucepan and when lightly foaming gently cook 1 chopped onion until softened, but not coloured.
• Tip in 1 peeled and diced medium potato and stir to coat in butter, then pour over 1l ham or pork stock. Simmer until softened.
• Tip in 500g frozen petit pois and bring back to the boil. Cook for a couple of mins.
• Remove from the heat and blend until smooth. Stir in 300g diced ham and serve.

HAM AND SPLIT PEA SOUP

Steps:

• Place the peas in a large pot or bowl, cover with water by 2 inches and soak 8 hours or overnight. Drain the peas and set aside.
• Score the ham hock. Place in a pot, cover with water and bring to a boil. Reduce heat and let simmer for 1 hour. Drain and set aside.
• In a large pot, melt the butter over medium-high heat. Add the onions and cook, stirring, for 2 minutes. Add the celery and carrots and cook, stirring, until just soft, about 3 minutes. Add the garlic and cook, stirring, for 30 seconds.
• Add the ham hock and ham and cook, stirring, until beginning to brown. Add the drained peas, salt, pepper, and pepper flakes, and cook, stirring for 2 minutes. Add 8 cups of water, the bay leaf and thyme, and cook, stirring occasionally, until the peas are tender, about 1 hour. (Add more water as needed, if the soup becomes too thick or dry.)
• Remove the bay leaf and discard. Adjust the seasoning, to taste, and serve immediately with Parmesan Truffled Chips on top.
• Using a mandolin or very sharp, heavy knife, slice the potatoes into rounds as thin as possible, and place in a large bowl of water to prevent discoloration.
• Heat the oil in a large, heavy pot to between 340 and 350 degrees F.
• Pat the potatoes completely dry. Add to the oil in batches and cook until golden brown, stirring with a long handled spoon to turn and cook evenly, about 2 minutes. Drain on paper towels and place in a large bowl. Toss with the cheese, truffle oil, salt, and pepper. Serve immediately.

CANADIAN YELLOW SPLIT PEA SOUP WITH HAM

Steps:

• Place split peas, ham bone, carrots, onion, celery, thyme, bay leaf, salt, and pepper into a large pot; pour in water. Bring mixture to a boil and skim off any foam with a spoon. Reduce heat; place a lid on the pot slightly ajar to allow some evaporation. Simmer, stirring occasionally, until peas are tender and soup is thick, about 3 hours.
• Remove ham bone from soup; strip meat from ham bone, chop meat, and return it to the pot.

SPLIT PEA & GREEN PEA SMOKED HAM SOUP

Steps:

• Put the gammon in a very large pan with 2 litres water and bring to the boil. Remove from the heat and drain off the water - this helps to get rid of some of the saltiness. Recover with 2 litres cold water and bring to the boil again. Put everything but the frozen peas into the pan and bring to the boil. Reduce to a simmer and cook for 1½-2½ hrs, topping up the water as and when you need to, to a similar level it started at. As the ham cooks and softens, you can halve it if you want, so it is all submerged under the liquid. When the ham is tender enough to pull into shreds, it is ready.
• Lift out the ham, peel off and discard the skin. While it is still hot (wear a clean pair of rubber gloves), shred the meat. Remove bay from the soup and stir in the frozen peas. Simmer for 1 min, then blend until smooth. Add a splash of water if too thick, and return to the pan to heat through if it has cooled, or if you are making ahead.
• When you are ready to serve, mix the hot soup with most of the ham - gently reheat if made ahead. Serve in bowls with the remaining ham scattered on top, and eat with crusty bread and butter.

HAM AND SPLIT PEA SOUP RECIPE - A GREAT SOUP

Steps:

• Place the butter in a large soup pot over medium-low heat. Stir in onion, celery, and sliced garlic. Cook slowly until the onions are translucent but not brown, 5 to 8 minutes.
• Mix in ham, bay leaf, and split peas. Pour in chicken stock and water. Stir to combine, and simmer slowly until the peas are tender and the soup is thick, about 1 hour and 15 minutes. Stir occasionally. Season with salt and black pepper to serve.