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
Creamy yellow pea soup studded with bits of ham, carrots, celery, and thyme. There is nothing like this one on a cold day! I am a Canadian now living in the US. and cannot get Habitant® soup anymore, so I came up with this version. I think it is as good as the real thing, if not better, because it is homemade.
Provided by channyharte
Categories Soups, Stews and Chili Recipes Soup Recipes Pork Soup Recipes Ham Soup
Time 3h50m
Yield 12
Number Of Ingredients 10
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.
Nutrition Facts : Calories 171.8 calories, Carbohydrate 31.9 g, Fat 0.1 g, Fiber 1.1 g, Protein 11.8 g, Sodium 995.1 mg, Sugar 3.1 g
PEA & MINT SOUP
A superhealthy starter or snack that's great hot or cold
Provided by Maxine Clark
Categories Dinner, Lunch, Snack, Soup, Supper
Time 30m
Number Of Ingredients 9
Steps:
- Put the spring onions into a large pan with the potato, garlic and stock. Bring to the boil, turn down the heat and simmer for 15 minutes or until the potato is very soft. For the garnish, blanch 3 tbsp of the shelled peas in boiling water for 2-3 minutes, drain, put in a bowl of cold water and set aside. Add the remaining peas to the soup base and simmer for 5 minutes - no longer, or you will lose the lovely fresh flavour of the peas.
- Stir in the mint, sugar and lemon or lime juice, cool slightly then pour into a food processor or liquidiser and whizz until as smooth as you like. Stir in half the buttermilk or soured cream, taste and season with salt and pepper.
- To serve the soup cold, cool quickly, then chill - you may need to add more stock to the soup before serving as it will thicken as it cools. To serve hot, return the soup to the rinsed-out pan and reheat without boiling (to prevent the buttermilk or soured cream from curdling).
- Serve the soup in bowls, garnished with the remaining buttermilk and the drained peas.
Nutrition Facts : Calories 108 calories, Fat 1 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 17 grams carbohydrates, Sugar 1.6 grams sugar, Fiber 4 grams fiber, Protein 8 grams protein, Sodium 0.84 milligram of sodium
SOUP MAKER PEA & HAM SOUP
Make a traditional pea and ham soup using a soup maker. It's perfect for a light lunch or supper served with bread and delivers two of your 5-a-day
Provided by Good Food team
Categories Lunch, Soup, Starter, Supper
Time 35m
Number Of Ingredients 5
Steps:
- Put the onion, potatoes, stock and peas into a soup blender, and press the 'smooth soup' function. Make sure you don't fill the soup maker above the max fill line.
- Once the cycle is complete, season, and stir in the ham before serving.
Nutrition Facts : Calories 260 calories, Fat 6 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 24 grams carbohydrates, Sugar 10 grams sugar, Fiber 8 grams fiber, Protein 24 grams protein, Sodium 3.98 milligram of sodium
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
HAM & PEAS
I love the combination of ham and peas. Ham hocks are fantastic value, and cooking them on the bone adds loads of extra flavour. This recipe is kind of like a quicker, more modern version of boiled bacon and pease pudding.
Provided by Jamie Oliver
Categories Mains Jamie Magazine Pork St. George's Day Bonfire night recipes Sunday lunch British
Time 3h50m
Yield 6 - 8
Number Of Ingredients 11
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.
Nutrition Facts : Calories 567 calories, Fat 14.5 g fat, SaturatedFat 3.5 g saturated fat, Protein 83.4 g protein, Carbohydrate 22.7 g carbohydrate, Sugar 6.6 g sugar, Sodium 0 g salt, Fiber 0 g fibre
PEA, MINT AND HAM SOUP
Frozen peas are such a great product and perfect for making a quick and satisfying soup. Pea and mint is a top soup anyway in our opinion, but this crispy ham garnish turns it into something really special. And it's so quick to make!
Categories Starters & Snacks Soups & Stews
Time 20m
Yield 4
Number Of Ingredients 11
Steps:
- Heat the butter in a saucepan. Add the spring onions and cook them for a couple of minutes until they're starting to soften, then add the garlic. Cook for a further 2 minutes, then stir in the peas and mint. Season with salt and pepper, then pour in the stock. Bring to the boil, then turn down the heat and leave the soup to simmer for 5 minutes. Meanwhile, make the ham garnish. Heat the olive oil in a small frying pan. Add the mustard and honey and stir until the honey has melted. Add the ham and stir to coat it with the contents of the pan. Fry the ham over a medium high heat until it's all crisp and browned. Blitz the pea soup until smooth with stick blender or in a jug blender. Serve garnished with the crispy ham.
Nutrition Facts :
PEA AND MINT SOUP
This is a simple, delicious soup that can be served either hot or cold. Adding ham is optional. Note the chopping of veggies in the ingredient section. Once everything is prepped, the soup comes together in a snap! This soup goes well with a nice piece of crusty bread...or toasted bread drizzled with a little bit of olive oil. Thanks go to Jamie Oliver!
Provided by LifeIsGood
Categories Vegetable
Time 45m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Pour the broth into a medium saucepan and heat until boiling.
- In a separate, large saucepan on medium heat, add 2 T. of olive oil.
- Add the prepped carrots, celery, onions and garlic and mix together. Put a lid on, slightly off center so some steam can escape. Cook this for about 10 minutes, until the carrots are tender but still holding their shape and the onions are golden.
- Add the boiling broth to the veggies.
- Add the peas.
- Stir and bring to a boil.
- Once boiling, bring the soup to a simmer. Simmer for about 10 minutes, until peas are softened.
- Take the pan off the heat and season with salt and pepper and add some mint leaves. *Jamie says to use a small bunch. I think this is a matter of personal taste, in terms of how much mint flavor you like to shine through. Start out small and increase until your taste buds are pleased! I added about half a bunch of chopped mint and thought it was enough for my tastes.
- Using an immersion blender (or blender), blend the soup until smooth. (If you are using a regular blender, do it in batches so the hot soup won't come out the top of your blender).
- Optional:.
- If you are using ham, chop it up into bite-size pieces and stir it into the blended soup.
- Heat the soup through before serving OR let it cool, store it in your fridge and eat it cold anytime you'd like!
SPLIT PEA SOUP WITH HAM
A simple recipe that delivers big flavor, this split pea soup with ham is hearty enough to serve as a meal.
Categories Soups
Time 1h45m
Yield 6 to 8
Number Of Ingredients 15
Steps:
- Heat the butter in a large Dutch oven or soup pot over medium heat. Add the onion and salt and cook, stirring frequently, until softened, 4 to 5 minutes. Add the garlic and cook until fragrant, about 30 seconds. Do not brown.
- Add the broth, water, ham steak, bacon, peas, thyme sprigs, and bay leaves. Increase the heat to high and bring to a boil, stirring frequently to keep the peas from sticking to the bottom of the pot. Reduce the heat to low, cover, and simmer until the peas are tender but not falling apart, about 45 minutes.
- Remove the ham steak and place it on a plate; cover with foil and set aside. Stir in the carrots and celery and continue to simmer, covered, until the vegetables are tender and the peas have almost completely broken down, about 30 minutes longer.
- Meanwhile, shred the ham steak into small bite-size pieces with two forks. Cover with foil again.
- Remove and discard the thyme sprigs, bay leaves, and bacon slices. Add the shredded ham to the soup and return to a simmer. Add a few grinds of pepper, then taste and adjust seasoning if necessary (depending on the saltiness of the ham and bacon you used, you may need an additional ¼ to ½ teaspoon salt). Ladle the soup into bowls and top with fresh croutons, if using. (The soup will thicken as it sits on the stove; thin it with water and adjust seasoning as necessary.)
- Note: A ham steak is a thick slice of cooked ham cut from a whole ham roast. They can be found packaged in the refrigerated meat section of the supermarket, near the bacon.
- Note: Regular sliced bacon can be used, but the thinner slices are a little harder to remove from the soup.
- To Make Fresh Croutons: Melt 2 tablespoons of unsalted butter in a medium skillet over medium heat. Add 2 cups of cubed good-quality French or Italian bread and cook, stirring frequently, until golden brown and toasted, 3 to 5 minutes.
- Make-Ahead/Freezer-Friendly Instructions: The soup can be made up to 3 days ahead of time and refrigerated, or frozen for up to 3 months. Defrost the soup in the refrigerator for 12 hours and then reheat it on the stovetop over medium heat until hot. The soup will thicken once cool, so thin with water and adjust seasoning as necessary.
Nutrition Facts : Calories 431, Fat 15 g, Carbohydrate 42 g, Protein 34 g, SaturatedFat 6 g, Sugar 6 g, Fiber 15 g, Sodium 1,686 mg, Cholesterol 57 mg
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