Pea and ham soup

karren

ta, ive instructed the other half to get dried pesas when hes out and about and its going in the slow cooker tom, as im nights and really fancy pea and ham soup to wake up to on weds .

Stephen_Leak

karren wrote: »

Ive some left over ham i the freezer and fancy making pea and ham soup, what else do i need?????
Ive chicken stock and onion, are fresh peas or dried peas best?
Ta
karren

See above. Just ham, peas, water & pepper. Keep it simple.

Obviously, fresh ingredients are always going to be best. On the other hand, peas preserve remarkably well. I've always used dried peas, but might try my next batch with a tin of supermarket budget peas, as they are just so cheap (ASDA SmartPrice = 14p) to see if they work. I can't see any reason why not.

PS. According to http://www.peas.org 's new free recipe leaflet, it would take 390,096,154 peas of average diameter to go all around the British coastline.

lilac-straw

I don't know if this has been mentioned but I often make quick pea and ham soup if I have gammon left over. I use frozen garden peas instead of dried so no need for soaking. We often have this as a weekend lunch with home made bread yum, my dd 8 loves it.

NJW69

Even easier!

Chopped up bits of ham, sauteed in butter with onion until soft. Then add ham stock, a handful of lentils and a tin of mushy peas and simmer until all soft. Then blitz.

Don't add any salt but lots of both white and black pepper.

Makes enough for 2-3.

nannaC

Have made two huge pans of pea&ham soup recently as when in B&M a few months ago they were selling catering size A10 tins of marrowfat peas for 49p. Bought 5 tins, have currently used 2 and have still got 3 stored [it freezes well], I simply put bacon bits and a chopped onion in a large pan, saute until soft, add pepper, stock cube, peas, and top up with water.

newleaf

I got a gammon shank at Morrisons last week for £1, and a bag of dried peas for 60p. I made about a gallon of lovely soup with it

karren

soup was fab i soaked the peas, cooked them for a whie then chucked in the ham then liquidised
fab!

davetaylor

Hi, I've been having a clear out today of kitchen cupboards and freezer and want to use op stuff I have been storing.

First up is a small pork shank weighing about 1 kilo. I was thinking of using this to make a pea and ham soup as I also have one 250 gram box of Bigga dried peas and an open packet of yellow split peas.

I realise I have to soak the peas overnight and that the bigga peas come with some kind of soaking tablet. Should it be ok to soak both kinds of peas together?

I was then planning to cook the soap in my slow cooker tomorrow daytime.

Does anyone have a method for this? What other veg should I add?

I was thinking of just chopping and adding couple of onions in there along with the pork shank (after I have removed the fat) and the soaked peas. I do like leek so maybe add some leek in there as well.

I have a 3.5l slow cooker and and 6.5slow cooker, I thought I should use the smaller one or do you think the taste will be strong enough to fill the bigger one?

Does anyone have any other advice?

Cheers!


Dave

Pink.

Hi dave,

I would cook the shank overnight in the slow cooker......smaller one will probably be fine although you could use the larger one if you want to.

Once cooked remove the shank and use the stock to cook the peas. (it will be fine to soak both types together)

I usually only add onion, a bay leaf and lots of black pepper, but you can add other veg if you wish.......leeks sound good. Taste your stock to see if it needs salt (it normally doesn't).

Once the peas are cooked, I usually remove the bay leaf and whizz with a stick blender to make a smooth soup, then add in chunks of ham, saving some for sandwiches to eat with the soup.

This thread has lots more advice:

Pea and ham soup

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

Pink

davetaylor

Hi Pink Winged!

On the box and packet instructions it says to boil up the peas after soaking, should I ignore that stage and just go straight to adding the soaked peas into the shank stock. Also, when I cook the shank ovenight (I'm gonna use the big one) should I add anything else into the slowcooker or just water and shank. Also, do you start of cooking the shank in boiling water or in cold water in the slow cooker?