Gammon stock

Gingham_Ribbon

How about pea soup or mushy peas? Or broth.

Actually, I'm not sure about the mushy peas as I suppose it depends on how much salt there is in it as pulses can toughen if cooked in too much salt, but I know some people put a ham bone in the water when they're cooking them.

Pink.

Hi Alison,

Some of the replies on this older thread might give you some ideas: Gammon water...

Pink

molesworth

Use it with some broken pasta from the bottom of your pasta jars, some peeled and chopped of whatever veg is in your vegetable basket - swede, carrot, celariac, turnip, kohl rabi, green beans, peas, celery,cabbage - a tin of red kidney beans, a tin of chopped tomatoes and some Itallian herbs to make a huge pot of Ministrone Soup. Thick enough to stand a spoon in and with some parmesan cheese and bread, a meal in itself. Freezes well, too.

Pitlanepiglet

I've got a pot full of ham stock from slow cooking the ham and I'd like to make soup. Last time I did this I chucked soup mix (lentils etc.) into it and it turned into something more like porridge! :eek:

Help please - I don't want to chuck the stock away again.

purpleivy

I usually lob in a pack of quick soak or no soak mushy peas, but not the tablet! Chopped up onion and carrot as well, simmer till cooked, some scraps of finely chopped ham would be nice too. Our fave. Probably no salt. ground Black pepper is nice

ifonlyitwaseasier

how about a bag of frozen peas and some chopped up potato, lovely!!

Pitlanepiglet

Thanks Purpleivy, I don't have any dried peas (might have some in the freezer - presumably I could use those?), do you blitz it to make it smoother and thicker?

Edited to add...cross posted with IOIWE - will go and have a dig for frozen peas.....

ubamother

i had some stock this morning - made extra veg with sunday dinner, threw them in the stock and liquidised a bit. If I haven't got veg lying around, I soak some soup mix/split peas and chop up onion, celery, and then whatever veg is lying about, soften them in a bit of oil and then shove together with the soup mix and stock and some ham scraps, liquidise half and mix back in so I've got a thick but chunky soup, then freezer in portions for my lunches at work.

Primrose

Piglet - you must just have put in too much soup mix in proportion to the the small eramount of liquid you had. I usually make all my soups (whatever vegetables they include) by lightly frying the veggies first and then adding the stock. I don't use a soup mix and if I don't have any stock available, I use a stock cube (or two) depending on the amount of water I add. This is difficult to judge if you're new to soup making, but just add a little liquid at a time and keep stirring and tasting until the mixture looks about the right consistency.

Pitlanepiglet

Rats, can't find any peas in the freezer so I think I'll bung the stock in the fridge and get some dried peas tomorrow (can't buy frozen as can't get them home without them defrosting over my bag for two hours) and have a go then.

I manage fine with "fresh" soup using veggies (made a lovely french onion soup today), I think I just got a bit carried away with the dry soup mix which I hadn't used before!