Pea and ham soup

katglasgow

I would appreciate some basic inbstructions for a pea and ham soup too - its my hubbie's favourite and would score me major gold stars if I can pull it off!

Penny-Pincher!!

Hi

I have done this method before:

Use the stock and left over bacon bits from the hock in SC. Then add either split peas or lentils. Suppose you could use frozen peas, but would defrost first so that alot of the water would have gone as it will be quite runny already. To thicken up use cornflour. I dont add salt or pepper-add when in bowl if needed but I do add some worcester sauce for flavour or abit of marmite. Also add a fried onion to the stock.

You can either blend or serve with chunks. Good luck and am sure it will be delish.

HTH

PP
xx

myrnahaz

This is my Mum's recipe which has no measures, so I apologise if it's a bit hit or miss. Soak a pack of dried peas (V important to soak before cooking), add these to the liquid left from boiling the bacon - plus some extra water if there's not much liquid. Add a few chopped potatoes (3 or 4 - these will 'use' any salt in the cooking water and will help thicken the soup) plus some carrot if you like - boil it all up and simmer for about 1 hour (or as recommended on the pea packet) - add some water if it's too thick. Taste it to make sure there's enough salt (or add more spuds if it's a bit salty) and leave to cool (it tastes better and gets thicker the next day). Add some left over bacon or ham, reheat and eat - dead easy and delicious. If it's a bit thin, boil it to evaporate some of the liquid off and remember to use more peas/less water next time.

Debt_Free_Chick

hhhhmmmmmm I would never attempt to cook any cured bacon joint, unless the butcher could confirm for how long it should be soaked. Different cures require different soaking..... did the butcher at Morrisons tell you about this?

bootman

I made my soup and it tastes just as good as the Covent Garden one I buy! :T

I took all the meat off of my hock. I have used about a handful of it I threw away the liquor .

Fried a chopped onion in a little oil, added one potato covered with water and 2 vegetable oxo's.

When the potato was almost done I added half a bag of frozen peas and cooked till they were done. Threw in the meat and liqiudized it.

It tastes Yummy :j :j

arkonite_babe

[font=&quot]Nice to hear it worked out bootman. Last time I made pea and ham I used a hock (well soaked to remove excess salt) dried marrowfat peas, left to soak overnight, marigold veg stock. Bunged it all in the pressure cooker, timed for 30 mins when pressure was up. Fished out the hock, liquidised the soup, chunked up the hock and served with crusty bread.

Kids would eat it all week if I let them [/font]

Mr_Meanie

I made some of Delias soup 'The London Particular' last week, scrummy! and it's easy to make.
I used dried peas (no need to soak first), use chicken stock cubes if you don't have the bacon stock and don't put the bacon bits in untill after you give it a short whiz with the blender.
Lacks a bit of colour when served up but tastes good.

http://www.deliaonline.com/recipes/the-london-particular,989,RC.html

MrsTinks

Yes I have been looking and searching but I cannot find the recipe! The search facility doesn't even bring anything up when I search for just ham!!!! :eek: Obviously something broken somewhere

BUT does anyone have a recipe for ham and pea soup in the SC to hand PLEASE!!!!!

links to the thread is absolutely fine!!!

Sazbo

Hi. How about this one?

Saz

Rikki

I've been looking. I have found ham and sweetcorn. You could adapt that?