Pea & Ham Soup

This is so cheap to make and yummy!

Mum's Pea and Ham Soup
1 packet green split peas
A few large bacon bones OR 1 whole ham hock
Two large chopped onions
Two carrots, diced
2 bay leaves
salt and pepper, to taste


1. Give the split peas a good wash by putting them into a bowl and filling with warm water. Stir them around a bit and pour off any husks that float to the top.Leave to soak for about an hour.
2. Fry a couple of chopped onions in the bottom of a big pot, then add water, bring to the boil, and add bacon bones/ham hock.
3. Add split peas, carrots and bay leaves and season to taste.
4. Return to the boil and then turn down to simmer. It should stay on a gentle boil. Cook like that for a couple of hours, stirring every now and then so the peas don't burn on the bottom.
5. Cook until the peas dissolve.
6. Remove ham hock/bones and shred any remaining meat from the bone.
7. Blend soup with a hand blender until smooth.
8. Return shredded meat to soup and stir through.

That's it.
If you want a low fat version you have to boil the bacon bones/ham hock, then put in the fridge overnight and lift off the fat before adding the peas and cooking as above. However fat adds flavour...

It's even better the 2nd day.

Enjoy

 

I make P&H Soup with a very similar recipe.. but I make rather large batches of it and give it a good 8 to 10 hours in the slow cooker.

The best bit about winter is pea and ham soup.. I seriously have it every second day at least.

You can also roast your ham hock for a bit beforehand, if you want a more intense flavour with slightly less fat.

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My g/f credits my P&H soup saving her mother's life after she was very very ill... this is at least 75% of a true story.

 

when you say one packet how much is that weight wise?

 

Pretty sure they come in 500g packets. Also, for the frugal, you can go to a deli anywhere and just ask for a ham bone. You usually can get them for $2 (although my deli just increased the price to $4!) and there's loads of meat on them - if you can, get them to saw the bone in half so you get more flavour extraction.

The other thing to keep in mind with this soup is be careful with it towards the end of the cooking, I've burnt P&H soup a few times while trying to thicken it. Yes... I know... burnt soup... irony.

 

Could you substitute the ham for say beef, lamb, or turkey?

 

pressure cooker with pea and ham soup rocks.

 

Same, that's why I now do it in the slow cooker. Much less risk of burning it.

Especially as I make a point of making the soup as thick as all hell, we then freeze it in smallish serving sizes and 'water it down' a bit when reheating to bring up the serving quantities.

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You could... I don't see it being as good though. You want something with a high gelatin content. Maybe chuck in a turkey leg?

 

Green split peas = 500g packet.

Those who are saying they've burnt their soup... you can use a slow cooker or as I use, a good solid cast iron pot will ensure you get even heat and help avoid burning.

This soup is all about ham flavour for me. I would not use lamb or anything else though I guess you could. But it wouldn't be pea and ham soup then.

 

Eh. You need some smokiness in there. So I guess you could substitute something with at least a bit of, um, smoke. But still.

Nice, simple, comforting meal, this. I'm going to have to get back into making a few. Might try this version, when I do. Or a slight variation on it.

 

how much water do u add this just says add water?

 

Add to maybe 5cm above the liquid of everything else? Keep an eye on it and adjust as it's cooking to get your desired consistency though.

 

Enough to fill your pot without overflowing. It's not an exact science - just use your judgement.

 

I don't think you could.

Well, you wouldn't die from eating it, but this dish relies on the excellent relationship between ham/bacon and the green split-peas.

Beef, lanb and turkey just wouldn't do it right.

 

My grandma used to make P&H all the time.. I miss it.

 

I went to "Rock pool" restaurant once and they had Pea and Ham soup for entree which I just loved. One of the best soups I had ever had.

I emailed them saying, "I know this is a long shot as you do not want to give away trade secrets or recipes but I feel in love with your pea and ham soup" and could I please have the recipe.

They emailed me back 3 days later.

Ingredients
3 large ripe vine ripened tomatoes
4 tablespoons olive oil
2 large peeled brown onion, finely diced
1 small trimmed leeks, finely diced
2 small celery stalks, finely diced
2 garlic cloves, peeled and finely chopped
3 no. fresh bay leaves
2 teaspoons sea salt
1 whole smoked ham hock with bone, about 750g
2 large carrots, peeled and finely diced
1¾ cups (350g) green split peas, rinsed well
10 cups (2½ litres) fresh chicken stock, approximately
1 teaspoon finely chopped fresh mint leaves
1 teaspoon finely chopped fresh flat leaf parsley leaves

For Garlic Toasts:

1 x sourdough ficelle baguette (about 32cm length)
A couple of peeled fresh garlic cloves, finely chopped
Extra virgin olive oil
Sea salt

Method
Blanch tomatoes, peel, halve, remove seeds and roughly chop flesh. Set aside.
Heat oil in heavy based pan, add onion, leeks, celery, garlic, bay leaves and salt, cook,
stirring over low heat until onion is very soft.
Trim all fat from ham hock. Add to pan with tomatoes and remaining ingredients except fresh
herbs.
Simmer very gently, stirring occasionally, covered, 2-3 hours, or until ham comes away
from the bone.
Remove ham hock from the pan, pull meat from the bone and very finely shred.
Discard the bone and bay leaves.
Stir in fresh chopped herbs.
Blend mixture until desired consistency.
Return ham to soup
Check soup consistency, you may need to add a little more fresh chicken stock if it is too
thick. Check seasoning.



To make the garlic toasts, trim ends from ficelle and discard. Slice the ficelle into thin slices,
about 5mm. Lay slices in one layer on baking tray. Combine garlic, oil and salt Using a pastry
brush, brush each slice with this mixture on one side only.
Bake the bread slices at 160oC for about 20 minutes or until they are dry and slightly crisp.

 

Interesting addition.... though I can certainly see how it would add an extra element to the flavours.

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So you post it on the internet.


Looks good. Personally I don't ever use celery as it tastes of nothing to me and I'm not sure about mint in it but would be willing to try.

 

I did... This was also in the email




Thank you for your email and your feedback on our Pea and Ham Soup. *Glad to hear you have been enjoying it.

We quite often receive requests for recipes and are happy to share them.

Please find attached a copy of the recipe.

Do not hesitate to contact me should you have any questions.

Kind regards