Summer Ham Pea Broth Food

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.

SUMMER HAM & PEA BROTH

Steps:

• Heat the grains in the microwave following pack instructions. Put the peas in a sieve and pour over boiling water.
• Put 50g of the peas, most of the mint leaves, the spring onion whites, vinegar, sugar and stock cube in a food processor, and blend to a smooth paste, adding a little water if you need to. Divide between 2 soup or pasta bowls.
• Divide the remaining peas, hot grains and ham between the bowls and pour over enough boiling water to almost fill the bowls. Stir and leave for 2 mins to heat through.
• Stir in the spring onion greens and remaining mint leaves, season well with pepper and top with some pea shoots.

SPLIT PEA, BARLEY AND HAM SOUP

Steps:

• Heat olive oil in large soup pot over medium heat.
• Add onions, then add pepper, salt, pepper sauce and stir twice.
• Saute over medium heat for 3 minutes.
• Add rinsed split peas,barley,chopped carrots, garlic, bay leaves and saute another 2 minutes, stirring several times.
• Add chicken broth and the chopped ham or smoked turkey sausage.
• Bring to boil, reduce heat and simmer for 1 hour, stirring occasionally.
• Remove from heat, remove bay leaves,add milk or half and half and stir.
• Enjoy with warm, crusty bread.

SPLIT PEA AND HAM SOUP I

Steps:

• In a medium pot, saute onions in oil. Add the split peas, ham bone, and enough water to cover ingredients; season with salt and pepper.
• Cover, and cook until there are no peas left, just a green liquid, 2 hours. While it is cooking, check to see if water has evaporated. You may need to add more water as the soup continues to cook.
• Once the soup is a green liquid remove from heat, and let stand so it will thicken. Once thickened you may need to heat through to serve.

MUM'S PEA AND HAM SOUP

Steps:

• Cover peas with plenty of water and soak overnight.
• Drain well.
• Place bone, and additional ham, with onions and bay leaves, soaked peas in a 5L slow cooker.
• Season with salt and pepper to taste.
• Cover with sufficient water.
• Cook on low for 6-8 hours.
• Stir occasionally if you like but it is not necessary.
• Add vinegar to taste.
• (I add a soupspoon at a time, but it depends on your individual taste) Serve with freshly baked (or warmed) bread and a garnish of chopped parsley.
• You may need to dilute the soup after cooking depending on the size of your slow cooker.

JUDY'S HEARTY SPLIT PEA AND HAM SOUP

Steps:

• Rinse one bag of split peas. Bring to a boil with 7 cups of water and 1 can of chicken broth. Cover and turn off heat and let sit for 1 hour.
• Turn burner back on medium heat and add the ham, (bone if you have it), onions, salt, pepper, marjoram, and bay leaf. Cover and bring to a simmer. Reduce heat to and allow to simmer on low for 1 1/2 hours.
• Add carrots, celery, and potatoes. Cover and simmer on low for 1 hour.
• Remove the bay leaf and bone (if using) and serve.

LEFTOVER HOLIDAY HAM & SPLIT PEA SOUP

Steps:

• Chop veggies and meat, then combine everything in a large stockpot -- going VERY EASY on the salt as your ham and bouillon might be salty enough already (you will test and add more later if needed).
• Stir, then bring to a boil over high heat.
• Don't walk away from the pot.as soon as it comes to a boil,stir, then lower the heat to low and drop a lid on the pot, venting just a bit for a few minutes so you don't have a boilover.
• As soon as the temperature drops enough to avoid a boilover (a few minutes), go ahead and let the lid sit fully on top of the pan.
• Let cook on low, covered, for about 1 1/2 hours,stirring once or twice, until all veggies are tender.
• Give the finished soup a taste test and adjust salt and other seasonings as needed.

SPLIT PEA AND HAM SOUP

Steps:

• Sauté onion, celery, and carrot in butter for the soup in a large pot, covered, over medium high heat for 3-4 minutes, or until vegetables are soft.
• Deglaze with sherry; reduce until nearly evaporated. Add broth, water, split peas, bacon and seasonings.
• Bring to a boil, and simmer partially covered, 50-60 minutes or until pear are tender.
• Remove bacon and bay leaf.
• Puree 2 cups of soup in a blender; return the pureed mixture to the pot.
• Stir in frozen peas, ham, parsley, butter (if using), salt and pepper.
• Combine sour cream, zest, and mint for the cream in a bow. Garnish soup with a dollop of the cream and sprig of mint if desired.

BEST HAM AND SPLIT PEA SOUP

Steps:

• In a large saucepan, combine peas and broth. Bring to a boil over medium-high heat; boil 2 minutes.
• Remove from heat, cover, and let stand 1 hour.
• Add ham and vegetables. Bring to a boil. Reduce heat and simmer covered until peas are tender - about 30 to 60 minutes.
• Stir in milk and season to taste. Reheat gently and enjoy.