Pea Soup And Ham Recipes

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 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.

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!

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.

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.

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:

• 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 & 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.

SPLIT PEA SOUP WITH HAM AND VEGETABLES

Steps:

• Empty the chicken and vegetable stock into a large pot, heat to a low boil.
• Add split peas and chunks and bones of ham hock, ensuring all are covered.
• Simmer for about 2.5 hours until peas are tender.
• Evacuate ham chunks to a cutting board and allow to cool.
• Drain stock and reserve.
• Toss peas into a blender and puree carefully until smooth.
• Mix peas into the reserved stock and set to simmer.
• Skin ham chunks and discard skin and fat.
• Debone the meat and slice small 1/2" square pieces; add to soup mix.
• Add barley if desired and stir periodically so it soesn't stick and burn to the pot.
• Add onion, garlic and carrots and stir.
• Allow this to simmer about an hour, stirring every 15 minutes.
• Add beans and peas, stirring, allow these to cook about 15 minutes.
• You may serve like this, with or without croutons, or pour into indivdual tupperware containers and freeze for future use.

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.