Pea And Ham Soup Food

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

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.

SPLIT PEA SOUP WITH HAM

Steps:

• In a Dutch oven or 5-quart heavy pot with a lid, heat oil over medium. Add onion, carrots, celery, and thyme; season with salt and pepper. Cook until vegetables begin to soften, 5 to 8 minutes.
• Add broth, split peas, ham bone, and 5 cups water. Bring to a boil, reduce heat to medium-low, and partially cover; simmer until peas are soft, 30 to 45 minutes.
• Meanwhile, make croutons: In a large skillet, melt butter over medium heat. Add bread and cook, tossing occasionally, until browned and crisp, 6 to 8 minutes. Transfer to a paper-towel-lined plate.
• Remove and discard bone from soup. Working in batches, puree only 1/2 the soup in a blender (don't overfill); return to pot. Add ham cubes, and simmer until heated through. If necessary, thin with water. Add salt, pepper, and lemon juice to taste. Serve topped with croutons.

PEA AND HAM SOUP (SLOW COOKER OR STOVE)

Steps:

• Place peas in slow cooker, push ham in. Scatter all ingredients around the ham bone, then pour over water.
• Slow cook 8 to 10 hours on LOW or 6 hours on HIGH. (Or 2.5 hours on low on stove, 1 h - 1 hr 20 min pressure cooker/Instant Pot on HIGH)
• Remove ham bone, shred ham meat. Discard bone and fatty skin.
• Remove bay leaves. Use a stick blender to blitz 2 or 3 times - thickens soup but doesn't make it completely smooth (my preference, you can blend completely if you want).
• Return ham into slow cooker, stir. Taste and add more salt if needed (soup gets lots of salt from ham).
• Serve garnished with parsley. Serve with crusty bread for dunking - make a quick Irish Soda Bread, Garlic Bread or upgrade to Cheesy Garlic Bread!

LOU'S PEA AND HAM SOUP

Steps:

• Heat the oil in a large saucepan. Gently fry the onions, garlic and bacon over a low heat for about 10 mins until the onions are soft and the bacon is browned.
• Add the potatoes and stock to the pan, bring to the boil, turn down heat and simmer for about 10 mins until potatoes are cooked.
• Pour in milk and tip peas into pan, simmer for a further few mins until peas are done. remove from heat.
• Add chopped ham to the pan, then blend until smooth.
• season with salt, pepper and a little sugar if needed.
• Serve with big wedges of homemade crusty bread.

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.

HAM & PEAS

Steps:

• The day before you cook this recipe, soak the ham hocks in a pot of cold water overnight.
• The next day, drain the hocks, refill the pot with fresh cold water and bring to the boil. Discard the salty water, rinse the hocks, and repeat once more.
• Trim and finely slice the leeks, celery and carrots in your food processor or using a mandolin (use the guard!).
• Add the veg to a casserole pan with a lug of oil, a pinch of sea salt and black pepper, and the bay leaves. Sweat over a medium heat for 15 minutes, or until the veg are soft but not coloured, stirring occasionally.
• Add the drained ham hocks, pearl barley and chicken stock. Bring to the boil then cook, with the lid on, over a medium-low heat for 3 hours, or until the meat is very tender. Check on it occasionally, and top up with more hot stock or water if it gets too dry.
• Using tongs, transfer the ham hocks to a clean board and carefully remove all the fat and bones. Shred the meat then return it to the broth. Turn the heat up and add the peas.
• When they're tender, pick, finely chop and stir in the parsley along with the mint sauce. Serve with bread and English mustard.

SPLIT PEA WITH HAM SOUP

Steps:

• Combine the peas, hocks, carrots, celery and onions in a large soup pot or Dutch oven. Tie the parsley, thyme and bay leaf together with kitchen string. Add the herb bundle, stock and 1 teaspoon salt. Bring to a boil over high heat. Lower the heat to a simmer; cover and cook until the peas are tender, 50 minutes to 1 hour.
• Remove the pot from the heat, and remove the hocks to a bowl to cool. Remove the meat from the hocks, discarding the bones, fat and skin. Cut the meat into cubes. Remove the herb bundle from the soup and discard.
• Puree the soup with an immersion blender or in batches in a blender to desired consistency. Heat the soup to a simmer with the meat and season with salt and pepper. Serve in heated bowls. Serve with the Simple Salad.
• Although the salad is prewashed, still give it a soak in a big bowl of cold water for about 5 minutes. Lift the salad out of the water, so any grit is left in the bowl. Put it in a salad spinner; don't pack it in or the greens will get bruised. Spin dry. If you don't have a spinner, lay on a clean towel and gently pat dry.
• Put the greens in a big bowl. Drizzle 3 tablespoons (a regular soup spoon is fine ¿ you don't need the measuring type) of olive oil over the greens. Drizzle with 1 tablespoon vinegar. Sprinkle with salt and pepper. Using tongs or 2 forks, toss just enough so that all the greens are lightly dressed. Transfer to 4 salad plates and serve immediately.

HAM AND PEA SOUP

Steps:

• Place bacon in a large pot and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels; crumble into pieces when cool.
• Reduce heat to medium-low and add bacon grease to the pot. Add celery and onion; cook and stir until starting to brown. Slowly pour in water; bring to a boil. Reduce heat, cover, and cook until vegetables are soft, about 1 hour.
• Return bacon pieces to the pot. Sprinkle in thyme, sage, onion powder, parsley, and white pepper; stir to combine. Add cubed ham; simmer soup for flavors to combine, about 30 minutes.
• Stir peas into the soup; cook until very tender and they start to disintegrate into the soup, about 30 minutes.

PEA SOUP WITH HAM

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.

PEA AND HAM SOUP

Steps:

• Put hock in large pot, cover with water.
• Bring to the boil to just blanch meat, drain and set aside.
• Put peas in a sieve, wash thoroughly.
• Heat oil in pot, add onion, garlic, carrot and celery.
• Cook vegies for 10 minutes, season with salt and pepper.
• Add pork, split peas, barley, tomato and herbs.
• Add 2 1/2 liters of cold water, bring to the boil.
• Simmer about 2 1/2 hours until soup is thickened, stir occasionally.
• Remove hock from soup, shred meat from bone.
• Add it to the soup, reheat and serve.

YELLOW SPLIT PEA AND HAM SOUP RECIPE

Steps:

• Rinse the peas thoroughly and put them in a large bowl.
• Cover with cold water and set aside, covered, overnight.
• Drain peas and put in a big stockpot
• Pour in stock, or water, bring to the boil and boil for 10 minutes
• Add the onion, carrot, celery, herbs and gammon
• Bring back to the boil, skim off any scum, then reduce the heat to very low
• Cover and simmer for 1½ hours.
• Take out the gammon. Set aside to cool a little
• Remove the bay leaves and sprigs of thyme.
• Blend the peas, vegetables and stock in a food processor until smooth
• Put back into the pan and heat through for serving, adjusting the consistency and checking for seasoning.
• Remove the skin and fat from the gammon and shred the meat (you should have about 350g/12oz) into small pieces.
• Serve the hot soup with chunks of meat added, and garnish with parsley

PEA AND HAM SOUP

Steps:

• Heat the oil in a large saucepan on low or medium heat, then add the onion and potato, season with salt and pepper, then stir to coat the vegetables in the oil.
• Take a piece of baking paper large enough to cover the top of the pan, scrunch it up then unfold it. Lay the paper over the surface of the vegetables, sealing them in right to the edges of the pan (this helps cook the vegetables more quickly). Put a lid on the pan, cook on a low heat for 8-10 minutes, until the potatoes are tender and the onions are soft and translucent.
• Remove the paper. Add the peas and stock to the pan, then bring to the boil. Cook for a couple of minutes, or until all of the peas have floated to the top and are tender and bright.
• Take the pan off the heat. Using a stick blender, process the peas until very smooth. Add the milk (or, if preferred, use more stock, water or cream). Tear in most of the ham. Bring the soup back to a simmer, then season to taste with salt and pepper, remembering that the ham is fairly salty.
• To serve, ladle the soup into bowls then scatter with the rest of the ham and a few torn mint leaves.

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.

PEA AND HAM SOUP

Steps:

• Method 1. Place the hough in a deep saucepan along with the onion, garlic, carrots, celery, peppercorns and herbs and simmer for 1.5-2 hours. 2. Take off the heat and remove the ham from the stock, allowing it to cool for 30 minutes before shredding the meat from the bone. Reserve the ham stock to make the soup. 3. Next, heat a large pan and add the butter, peas and parsley then stir in 75oml of the stock, the double cream and bring to a simmer. 4. Once cooked and the parsley begins to wilt, remove from the heat. 5. Puree in a blender or with a hand-held blender, season and serve topped with shredded ham.