Peas

v8monkeyboy

Hi all,

I'm going to make ham and pea soup. I have the ham, the stock, veg, and technically the peas.

Y'see, I asked the OH to pick some dried split peas up, and he came back with Batchellor's quick soak dried peas.

I'm wondering if I can use these in the same way, but just not soak them with the soaking block, or will my my soup end up tasting like mushy peas? _pale_

Any help appreciated!

balmaiden

I use them ok. After I have cooked, and removed ham from the the slow cooker I just add the dried peas straight from the packet into the remaining liquid. Cook until soft,whizz and enjoy. Simple and tasty.

Stephen_Leak

The quick-cook ones should work just fine. This recipe combines the ham and pea cooking time.

BOILED HAM plus PEA & HAM SOUP

For 2 servings of soup

INGREDIENTS

1 ham joint
500ml of water
125g of peas
Ground black pepper to taste

METHOD
Rinse the ham in cold water, then soak the ham in cold water for at least 6 hours, changing the water once or twice if it is very salty, or according to any cooking instructions. If you are using dried peas, soak them in water according to the instructions.

Put the ham into a large saucepan and cover with fresh water. If you are using soaked dried peas, add them now. Bring to the boil, then turn down the heat until it is just boiling (simmering).

Put the lid on the saucepan and cook according to the cooking instructions on the ham. Remove any salty white scum, which will probably form on the surface of the water. Check the liquid level from time to time and top up if it starts to dry out.

Remove the ham.

If you are using fresh, frozen or tinned peas, add them now. Continue cooking until the peas are soft. Check the liquid level from time to time and top up if it starts to dry out.

If you have a food processor, put the soup in it and blend it to the desired consistency. If you have a hand blender, put it in the soup and blend it to the desired consistency. If you don’t have a food processor or hand blender, use a potato masher, press the soup through a sieve with the back of a spoon, or leave it lumpy.

Season with the pepper. Continue to cook for another couple of minutes.

ADDITIONS & ALTERNATIVES

Shred some of the ham and add it to the soup before serving.

TIPS

Pea soup can be any consistency from a thin liquid with soft peas floating in it to a thick paste you can stand a spoon up in.

VfM4meplse

Stephen_Leak wrote: »

Remove the ham.

Doesn't the ham get nasty and gelatinous by this stage? (asking out of curiosity more than disgust).

For my fellow vegetarians out there, try Nigella's pea and pesto soup - yum!

Stephen_Leak

VfM4meplse wrote: »

Doesn't the ham get nasty and gelatinous by this stage? (asking out of curiosity more than disgust).

For my fellow vegetarians out there, try Nigella's pea and pesto soup - yum!

Nope. It's lovely and pink and boiled. :-)

Vegetarians (or those without a bacon/ham joint) can always just omit this completely, use fresh water and make good old-fashioned plain and simple pea soup.

v8monkeyboy

Thank you all for your help. Will make it tomorrow and see how I get on.

T x