Pea and ham soup

Pink.

Hi Jackie,

I love fresh peas. :drool: Antony WT makes a nice pea pod soup

For pea and ham recipes this thread should help:

Pea and ham soup

I'll add your thread to that one later to keep the recipes together.

Pink

Pretani

would thyme or basil work as well as bay leaf in pea and ham soup?

Stephen_Leak

I am really pleased with myself.

I bought a 1Kg ASDA smoked bacon joint for £4.48 and a 250g box of LEO dried peas for 36p. I soaked the joint and 125g of peas, then boiled them together for an hour. Then I removed the joint and continued to cook the peas, to make some pea & ham soup.

On Sunday, my Mum and I had a nice thick slice of the bacon each, with roast potatoes and parsnips, mixed veg' (broccoli, cauliflower and carrots) and peas.

There were three more thick slices left. I had one with some oven chips and an egg on Monday night. I had another one with half a tin of new potatoes and cauliflower cheese on Tuesday night.

Tonight, I reheated the pea & ham soup, with a couple of Aunt Bessie’s frozen dumplings. It was absolutely delicious, and really filling. And so easy, wholesome and ridiculously cheap – the box of peas cost 36p, I only used half, so each bowl cost 9p!

I will have the final slice of ham tomorrow, with the remaining new potatoes and the left-over mushrooms from a mushroom curry for the freezer next week.

PS. And don’t forget that I’ve still got 125g of the dried peas left over for another batch of either this or plain pea soup.

maypole

Stephen_Leak wrote: »

I am really pleased with myself.

I bought a 1Kg ASDA smoked bacon joint for £4.48 and a 250g box of LEO dried peas for 36p. I soaked the joint and 125g of peas, then boiled them together for an hour. Then I removed the joint and continued to cook the peas, to make some pea & ham soup.

On Sunday, my Mum and I had a nice thick slice of the bacon each, with roast potatoes and parsnips, mixed veg' (broccoli, cauliflower and carrots) and peas.

There were three more thick slices left. I had one with some oven chips and an egg on Monday night. I had another one with half a tin of new potatoes and cauliflower cheese on Tuesday night.

Tonight, I reheated the pea & ham soup, with a couple of Aunt Bessie’s frozen dumplings. It was absolutely delicious, and really filling. And so easy, wholesome and ridiculously cheap – the box of peas cost 36p, I only used half, so each bowl cost 9p!

I will have the final slice of ham tomorrow, with the remaining new potatoes and the left-over mushrooms from a chicken curry for the freezer next week.

PS. And don’t forget that I’ve still got 125g of the dried peas left over for another batch of either this or plain pea soup.

Well done, I love making soup, better than a tin any day and as you say, so filling and tasty for not much money, mind you, you could make your own dumplings;)

Yorkshire_Celt

Help. I have ham stock in freezer, ham bits in freezer and a bag of green split peas. Does anyone know how I turn this into thick soup? I tried a few weeks ago, but the peas never really worked so I had to throw it away. I soaked the peas overnight, but I expected a thick soup. Boiled them first and then put in SC. After several hours, just not working, so boiled in a pan, but ended up throwing it away. Really disappointed. Don't want to waste the ingredients so thought I would have another go, but ask for advice first. I hope someone knows what to do. Thanks to all you lovely people.

Pink.

Hi Yorkshire Celt,

In what way did the peas not work? Where they still hard?

I normally soak yellow split peas the night before.

Melt about a desert spoon of butter and oil and add a chopped onion and diced carrot and sweat (cook very gently) until they are softened. Add some black pepper but no salt, then add ham/gammon stock and the rinsed, soaked peas. Cook gently for a couple of hours until the peas have softened then whizz the lot with a hand blender until it's smooth. If it's too thick add a little milk, check seasoning and finally add any leftover gammon pieces.

There's an earlier thread with lots more recipes that may help:

Pea and ham soup

I'll add your thread to that one later to keep the ideas together.

Pink

Yorkshire_Celt

Thank you Pink. I will try again when I get back from supermarket. Will soak peas tonight and try cooking them again tomorrow. Last time, the peas did not seem to cook properly. Not sure what I did wrong. My first OS disaster !

aimless_2

Hi all, I have a couple of packets of cheap sliced ham and a pkt of sliced turkey in the fridge, all near use by dates. Can I use these cut into pieces in the soup
Thanks
Aimless

Stephen_Leak

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

You can use dried, fresh, frozen or tinned peas. However, dried peas have to be soaked in advance.

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

Omit the ham and make pea soup.

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.

sooty&sweep

Hi

Are you expecting the peas to break down to a thick mush ?

It may be that the type of peas you have don't do that.
I've found orange lentils are good to thicken. I also like pearl barley.

Jen