GREEN PEA AND HAM SOUP
Provided by April Bloomfield
Categories Soup/Stew Blender Onion Kid-Friendly Lunch Ham Celery Pea Carrot Spring Simmer Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Small Plates
Yield Serves 4
Number Of Ingredients 19
Steps:
- Make the broth:
- Combine the hocks, vegetables, bay leaf, peppercorns, and 8 cups of water in a medium stockpot and bring to a boil over high heat. Turn the heat to low, put the lid on, and cook at a nice steady simmer until the meat on the hocks is so tender it's almost falling off the bone, 4 to 5 hours.
- Carefully remove the hocks and put them in a big bowl. Strain the cooking liquid through a sieve into the bowl, and discard the vegetables and aromatics. Let the hocks cool in the liquid.
- When the hocks are cool enough to handle, pull off the meat in bite-sized chunks. Discard the bones and any hard bits and some of the fat, but don't throw away the skin-I add the skin to the soup in thin slices, along with the chunks of ham. You don't have to, but I like the way it goes sticky in the soup. You can keep the stock and meat (moistened with a splash of stock) in separate airtight containers in the fridge for up to two days. Gently warm the meat and skin before proceeding with the recipe. This recipe requires only 4 cups of stock-you may freeze the leftover stock for up to a month for your next batch of soup.
- Make the soup:
- Put the butter in a large pot that has a lid and set it over medium heat. Once the butter starts to froth, add the onion, carrot, and salt and stir. Cover the pot and cook, stirring every now and again, until the onions are soft and creamy (but not colored) and the carrots are tender but firm, about 15 minutes.
- Add the wine and bring it to a boil (turn the heat up if you need to). Let the wine boil until it's all but gone, about 5 minutes. Add the mint and 4 cups of the ham broth and bring the liquid to a boil, then add the peas. (At this point, the carrots will have bobbed to the top. I like to pick out most of the carrot chunks before pureeing the soup, then add them back after. That way, you can nibble on them in the soup, getting that bit of texture.) Cook at a simmer until the peas are warmed through and tender, about 5 minutes.
- Blend the pot's contents, in batches, until smooth. Return all the bright-green pea puree to the large pot, add the ham pieces and carrots, and cook at a very gentle simmer for about 5 minutes, just to let the flavors mingle and heat the ham. Have a taste, and season with salt. How much you need to add will depend on how salty the ham hocks are.
- Add a generous drizzle of olive oil, several twists of black pepper, and the torn mint leaves. Then add the crème fraîche in little blobs here and there, so everyone will get a bit. Serve the soup in the pot, with small bowls along-side.
GREEN PEA AND HAM SOUP RECIPE
Loving this variation of Green Pea and Ham soup which is super fast to make, no soaking needed. So lunch on the table in no time.
Provided by Elaine Lemm
Categories Side Dish
Time 30m
Yield 6
Number Of Ingredients 9
Steps:
- Gather the ingredients.
- In a large heavy-bottomed saucepan, heat the oil over medium heat being careful not to burn it (if it does smoke, start again). Add the onions and cook until translucent, about 5 minutes. The onions should be softened but not browned.
- Add the garlic and cook for another minute.
- Add the stock, chopped parsley, the leaves from the sprig of mint, 2/3 of the peas, and 2/3 of the ham. Reserve remaining peas and ham.
- Simmer over a gentle heat for 10 minutes. The peas should be cooked and the ham warmed throughout.
- Working in batches, carefully blend the soup in a food processor until a thick, chunky soup is created. If the soup is too thin it can be reduced down next, and if too thick, add a little boiling water.
- Pour the soup back into the saucepan, add the remaining peas and ham, and heat until the peas are cooked and the ham warmed right through. Check the seasoning and add black pepper and salt as desired. Be very careful with the salt as the ham is already quite salty.
Nutrition Facts : Calories 209 kcal, Carbohydrate 16 g, Cholesterol 15 mg, Fiber 4 g, Protein 13 g, SaturatedFat 1 g, Sodium 634 mg, Sugar 6 g, Fat 11 g, ServingSize 1 pot (4 to 6 servings), UnsaturatedFat 0 g
HAM BONE AND GREEN SPLIT PEA SOUP
Split pea soup is a great way to use a leftover Christmas ham bone!
Provided by Mark
Categories Soups, Stews and Chili Recipes Soup Recipes Pork Soup Recipes Ham Soup
Time 2h50m
Yield 8
Number Of Ingredients 12
Steps:
- Melt butter and oil in a Dutch oven over medium-low heat. Add celery, onion, carrot, and salt. Cook and stir until tender, about 5 minutes. Stir in peas and garlic. Nestle ham bone into the pot; add stock and diced ham. Fill pot with water to about 1 1/2 inches from the top. Mix and bring soup to a boil.
- Reduce heat to low and cover. Simmer, scraping the bottom of the pot and stirring every 30 minutes, until peas are mostly disintegrated, about 2 1/2 hours. Turn ham bone and skim surface for fat once every hour. Take bone out, remove any meat, and return meat to the pot. Season with salt and pepper.
Nutrition Facts : Calories 302.6 calories, Carbohydrate 47.8 g, Cholesterol 10.1 mg, Fat 3.9 g, Fiber 19.4 g, Protein 21.2 g, SaturatedFat 1.1 g, Sodium 670 mg, Sugar 7 g
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.
SPLIT PEA SOUP WITH HAM HOCKS
Steps:
- In a large saucepan, saute onion, celery and carrots over medium-high heat. Add peas and ham hock and cover with stock by a couple inches. Bring to a simmer and cook about 1 hour until soup is thick and peas have almost disintegrated but not quite. Season, to taste, with salt and pepper. Remove ham hock and let cool. Pull meat from ham hock bone and shred. Garnish with ham and pepper.
SPLIT PEA SOUP WITH HAM
Steps:
- Place all ingredients in a Dutch oven; bring to a boil. Reduce heat; simmer, covered, 1-1/4 to 1-1/2 hours or until peas and vegetables are tender, stirring occasionally.
Nutrition Facts : Calories 202 calories, Fat 2g fat (0 saturated fat), Cholesterol 14mg cholesterol, Sodium 396mg sodium, Carbohydrate 33g carbohydrate (5g sugars, Fiber 11g fiber), Protein 15g protein. Diabetic Exchanges
UNCLE BILL'S GREEN SPLIT PEA WITH HAMBONE SOUP
Make and share this Uncle Bill's Green Split Pea With Hambone Soup recipe from Food.com.
Provided by William Uncle Bill
Categories Ham
Time 4h
Yield 12-14 serving(s)
Number Of Ingredients 11
Steps:
- Rinse peas well in cold water and add to a large cooking pot.
- Measure 8 cups of water and add to cooking pot.
- Bring to boil, remove from heat, cover and let sit for 1 hour.
- Return to stove and bring back to boil.
- Add ham bone, carrots, onions, celery, bay leaf, beef bouillon, salt, peppercorns and dried thyme.
- Reduce heat to simmer, cover and cook for about 1 to 1 1/2 hours, stirring occasionally.
- Remove ham bone and cut off any remaining ham, cut into bite size pieces and return to soup.
- Discard ham bone.
- If there are big pieces of ham in the soup, remove, cut into bite size pieces and return to soup.
- Remove bay leaf and discard.
- Adjust seasonings to taste.
- If you desire a smooth soup, then puree' in batches in a food processor or blender.
- Or eat the soup without puree'ing.
- If soup is too thick, add more water to your desired consistency.
- Beef broth or chicken broth may be added, just reduce the water by the amounts used.
- Smoked ham hocks are excellent to use instead of a ham bone.
- If there is not enough ham on the ham bone, then add additional ham of your choice.
- You may also use about 1/4 teaspoon of Liquid Hickory Smoke, to get a smokey flavor.
- You may also use whole peas, but it will take a bit longer to cook these peas so that they are tender.
Nutrition Facts : Calories 128.5, Fat 0.5, SaturatedFat 0.1, Cholesterol 0.1, Sodium 390.9, Carbohydrate 23.3, Fiber 9.2, Sugar 4.3, Protein 8.6
SPLIT PEA & GREEN PEA SMOKED HAM SOUP
John Torode shares the recipe for one of his all-time favourite soups
Provided by John Torode
Categories Dinner, Soup
Time 3h30m
Number Of Ingredients 8
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.
Nutrition Facts : Calories 292 calories, Fat 11 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 23 grams carbohydrates, Sugar 5 grams sugar, Fiber 5 grams fiber, Protein 26 grams protein, Sodium 3.56 milligram of sodium
SPLIT PEA AND HAM SOUP
Steps:
- In a Dutch oven or soup kettle, bring the peas, water and oil to a boil. Reduce heat; cover and simmer for 2 hours, stirring occasionally. Add the next eight ingredients; cover and simmer for 30 minutes or until vegetables are tender. Stir in parsley.
Nutrition Facts : Calories 205 calories, Fat 2g fat (0 saturated fat), Cholesterol 12mg cholesterol, Sodium 389mg sodium, Carbohydrate 32g carbohydrate (0 sugars, Fiber 0 fiber), Protein 16g protein.
PEA SOUP WITH HAM
Make and share this Pea Soup With Ham recipe from Food.com.
Provided by WorkingMom2three
Categories < 4 Hours
Time 1h10m
Yield 10 1 cup servings, 10 serving(s)
Number Of Ingredients 12
Steps:
- In a large soup pot over medium-high heat, heat the oil.
- Add the onions.
- Season with salt, pepper, crushed red pepper.
- Saute for 2 minutes.
- Add the garlic, bay leaf, and split peas and cook, stirring for 1 minute.
- Add the broth and ham.
- Bring to a boil, then reduce the heat to medium, and simmer stirring occasionally, for 1 hour or more, until the peas are tender.
- Remove from the heat and let cool slightly.
- Remove the bay leaf and discard.
- Add the milk and, using a hand-held blender or potato masher, process until smooth.
- Add the hot sauce if desired and serve hot.
Nutrition Facts : Calories 282.9, Fat 5.9, SaturatedFat 1.8, Cholesterol 23.9, Sodium 770.8, Carbohydrate 34.2, Fiber 12.2, Sugar 5.2, Protein 25.1
GREEN PEA SOUP ( WITH DRIED PEAS)
Basic Green pea soup with dried split peas and a ham or bacon knuckle for flavouring. You may put in a piece of bacon instead. This is from 'Practical Cookery'
Provided by Wild Thyme Flour
Categories Vegetable
Time 1h10m
Yield 5 liters, 10 serving(s)
Number Of Ingredients 13
Steps:
- Place the soaked peas in a pan, cover with the water, bring to the boil .
- Add the remaining ingredients and simmer until the peas are tender.
- remove the ham hock, bayleaf and carrot and liquidise.
- Correct seasoning.
- Croutons:
- Toss the cubed bread with the remaining ingredients in a frying pan until they get lightly browned.
Nutrition Facts : Calories 224, Fat 4.7, SaturatedFat 0.7, Sodium 145.6, Carbohydrate 34.3, Fiber 13.6, Sugar 5.8, Protein 12.7
HAM AND SPLIT PEA SOUP RECIPE - A GREAT SOUP
With the slightly sweet, somewhat salty, and subtly smoky flavor of the ham, this hearty soup is the ideal fall or winter soup -- a great one for lunches, or as a starter for dinner.
Provided by Chef John
Categories Soups, Stews and Chili Recipes Soup Recipes Pork Soup Recipes Ham Soup
Time 1h50m
Yield 8
Number Of Ingredients 10
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.
Nutrition Facts : Calories 373.7 calories, Carbohydrate 37 g, Cholesterol 39.8 mg, Fat 14.4 g, Fiber 15 g, Protein 25.1 g, SaturatedFat 5.8 g, Sodium 1186.7 mg, Sugar 5.7 g
GREEN SPLIT PEA AND BACON SOUP
From Super Food Ideas July 2008. Though I have listed chicken stock as per recipe I used a homemade ham stock. This bought back memories of New Years Eve parties that my parents used to have and there was always pots of mushy peas served. UPDATE- after making this several times now I have found the cooking time will vary between 25 to 45 minutes - I can only put it down to the split peas and that they may vary from packet to packet.
Provided by ImPat
Categories Low Cholesterol
Time 55m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Heat oil in a saucepan over medium high heat and add onion and garlic and cook stirring for about 3 minutes till onion is soft.
- Add peas and stir to coat.
- Add stock and cold water and bring to the boil.
- Reduce heat to low and simmer partially covered for 25 to 45 minutes or until peas are tender (see note above).
- Remove from heat and process half the soup in a blender or use a stick blender till smooth or do what I did and put the stick blender straight into the pot and process to your liking.
- Return to pot or if you just used the stick blender, stir in lemon juice and cook for 3 minutes or until heated through.
- While soup was cooking in the first 25 minutes, heat a frying pan over medium high heat and add bacon and cook till crisp or use recipe #208501 .
- Transfer to a plate lined with paper towel and drain.
- Crumble into pieces.
- Ladle soup into bowls and top with crumbled bacon and paprika and serve with a roll.
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