Pea and ham soup

MrsTinks

Sazbo wrote:

Hi. How about this one?

Saz

Perfect!!!! Wasn't the one I was on about but it will do perfectly!!!

HappyIdiotTalk

Its my father in laws birthday tomorrow and my mother in law is doing a meal for him. DW informed me today that her aunt is bringing the desserts, and I have been volunteered to make a soup for a starter.

I've got a 500g bag of dried peas in, and I've just been out and bought a smoked gammon joint from Lidl.

Can I use these to make a pea and ham soup? If so what do I do. I've done some research on here and there are a few recipes. However they mention bacon hocks not joints. Is this suitable? Its a 1kg joint.

TIA.

Pink.

Hi HappyIdiotTalk,

I often use gammon and the stock from it to make lentil soup. It's important to make sure that the gammon is soaked for a few hours in cold water to remove the salt or the stock will be inedible. If you don't have time to do that, placing the gammon in cold water and bringing it to the boil then discarding the water before placing in cold water again to cook works well.

I've never made pea and ham soup but I had a quick look on google and found this recipe with pics.

Pink

HappyIdiotTalk

Pink-winged wrote: »

Hi HappyIdiotTalk,

I've never made pea and ham soup but I had a quick look on google and found this recipe with pics.

Pink

That looks perfect! Thank you for taking the time to find it Pink-winged, I really appreciate it. I'll let you know how it goes!

MrsTinks

it si the EASIEST thing in the world to make just make sure you check the pea bag about how long they need soaking

jovichick123

Hi,

I make this using the recipe here
http://www.bbcgoodfood.com/recipes/2748/witches-brew-pea-and-bacon-chowder.jsp
(Sorry don't know how to do the fancy link thingie!)

It's delicious and although it says bacon, I have used gammon instead..

Hope this helps!

Sarah xx

HappyIdiotTalk

tine wrote: »

it si the EASIEST thing in the world to make just make sure you check the pea bag about how long they need soaking

I started soaking mine late last night so they are about ready. Still a bit hard, but I guess the cooking part fill fix that.

Just one question, the recipe calls for split pea, mine are dried marrowfat peas, is that the same thing?

HappyIdiotTalk

Oh no! ALARM ALARM!!

I'm more than half way through cooking and have noticed that there is a plastic belt thing around the ham. I've taken it off but am concerned it might have poisoned the water.

Is it ok to still use it, or have I ruined it?

Pink.

Calm down, it'll be fine!

The marrowfat peas should work just as well as the split peas. As for the bit of plastic, don't worry. I've done that before and we've survived. I think it's there to help the gammon keep it's shape when cooking. Just as long as you noticed it before liquidising the soup.

Good luck! Come back and let us know how it tastes.

Pink

HappyIdiotTalk

I've just finished it. It needed a bit more seasoning, but its turned out quite well, not mind blowing but pretty good (I'm my own worst critic). I'll let you know what everyone else thinks of it later.

And I have a huge piece of gammon left for sarnies next week.

Thanks for the support Pink-winged! I might start making soups more often, apart from the few tense moments the results are quite pleasing for the effort involved.