HAM AND SPLIT PEA SOUP RECIPE - A GREAT SOUP
With the slightly sweet, somewhat salty, and subtly smoky flavor of the ham, this hearty soup is the ideal fall or winter soup -- a great one for lunches, or as a starter for dinner.
Provided by Chef John
Categories Soups, Stews and Chili Recipes Soup Recipes Pork Soup Recipes Ham Soup
Time 1h50m
Yield 8
Number Of Ingredients 10
Steps:
- Place the butter in a large soup pot over medium-low heat. Stir in onion, celery, and sliced garlic. Cook slowly until the onions are translucent but not brown, 5 to 8 minutes.
- Mix in ham, bay leaf, and split peas. Pour in chicken stock and water. Stir to combine, and simmer slowly until the peas are tender and the soup is thick, about 1 hour and 15 minutes. Stir occasionally. Season with salt and black pepper to serve.
Nutrition Facts : Calories 373.7 calories, Carbohydrate 37 g, Cholesterol 39.8 mg, Fat 14.4 g, Fiber 15 g, Protein 25.1 g, SaturatedFat 5.8 g, Sodium 1186.7 mg, Sugar 5.7 g
PEA SOUP WITH HAM
Make and share this Pea Soup With Ham recipe from Food.com.
Provided by WorkingMom2three
Categories < 4 Hours
Time 1h10m
Yield 10 1 cup servings, 10 serving(s)
Number Of Ingredients 12
Steps:
- In a large soup pot over medium-high heat, heat the oil.
- Add the onions.
- Season with salt, pepper, crushed red pepper.
- Saute for 2 minutes.
- Add the garlic, bay leaf, and split peas and cook, stirring for 1 minute.
- Add the broth and ham.
- Bring to a boil, then reduce the heat to medium, and simmer stirring occasionally, for 1 hour or more, until the peas are tender.
- Remove from the heat and let cool slightly.
- Remove the bay leaf and discard.
- Add the milk and, using a hand-held blender or potato masher, process until smooth.
- Add the hot sauce if desired and serve hot.
Nutrition Facts : Calories 282.9, Fat 5.9, SaturatedFat 1.8, Cholesterol 23.9, Sodium 770.8, Carbohydrate 34.2, Fiber 12.2, Sugar 5.2, Protein 25.1
PEA AND HAM SOUP
I know there are lots of variations but I was really taken with this one as it uses barley - found in Better Homes and Gardens.
Provided by katew
Categories Grains
Time 3h20m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Put hock in large pot, cover with water.
- Bring to the boil to just blanch meat, drain and set aside.
- Put peas in a sieve, wash thoroughly.
- Heat oil in pot, add onion, garlic, carrot and celery.
- Cook vegies for 10 minutes, season with salt and pepper.
- Add pork, split peas, barley, tomato and herbs.
- Add 2 1/2 liters of cold water, bring to the boil.
- Simmer about 2 1/2 hours until soup is thickened, stir occasionally.
- Remove hock from soup, shred meat from bone.
- Add it to the soup, reheat and serve.
Nutrition Facts : Calories 421.1, Fat 12, SaturatedFat 1.7, Sodium 60.9, Carbohydrate 63, Fiber 21.5, Sugar 10.7, Protein 18.6
PEA & HAM SOUP
A meaty and vibrant soup that's great for using up festive ham leftovers or as a comforting storecupboard soup
Provided by Good Food team
Categories Lunch, Soup
Time 25m
Number Of Ingredients 6
Steps:
- Heat a knob of butter in a saucepan and when lightly foaming gently cook 1 chopped onion until softened, but not coloured.
- Tip in 1 peeled and diced medium potato and stir to coat in butter, then pour over 1l ham or pork stock. Simmer until softened.
- Tip in 500g frozen petit pois and bring back to the boil. Cook for a couple of mins.
- Remove from the heat and blend until smooth. Stir in 300g diced ham and serve.
Nutrition Facts : Calories 243 calories, Fat 6.3 grams fat, SaturatedFat 2.2 grams saturated fat, Carbohydrate 18.3 grams carbohydrates, Sugar 6.2 grams sugar, Fiber 7.3 grams fiber, Protein 28.5 grams protein, Sodium 2.1 milligram of sodium
HAM AND SPLIT PEA SOUP
Steps:
- Place the peas in a large pot or bowl, cover with water by 2 inches and soak 8 hours or overnight. Drain the peas and set aside.
- Score the ham hock. Place in a pot, cover with water and bring to a boil. Reduce heat and let simmer for 1 hour. Drain and set aside.
- In a large pot, melt the butter over medium-high heat. Add the onions and cook, stirring, for 2 minutes. Add the celery and carrots and cook, stirring, until just soft, about 3 minutes. Add the garlic and cook, stirring, for 30 seconds.
- Add the ham hock and ham and cook, stirring, until beginning to brown. Add the drained peas, salt, pepper, and pepper flakes, and cook, stirring for 2 minutes. Add 8 cups of water, the bay leaf and thyme, and cook, stirring occasionally, until the peas are tender, about 1 hour. (Add more water as needed, if the soup becomes too thick or dry.)
- Remove the bay leaf and discard. Adjust the seasoning, to taste, and serve immediately with Parmesan Truffled Chips on top.
- Using a mandolin or very sharp, heavy knife, slice the potatoes into rounds as thin as possible, and place in a large bowl of water to prevent discoloration.
- Heat the oil in a large, heavy pot to between 340 and 350 degrees F.
- Pat the potatoes completely dry. Add to the oil in batches and cook until golden brown, stirring with a long handled spoon to turn and cook evenly, about 2 minutes. Drain on paper towels and place in a large bowl. Toss with the cheese, truffle oil, salt, and pepper. Serve immediately.
SPLIT PEA AND HAM SOUP
Steps:
- In a Dutch oven or soup kettle, bring the peas, water and oil to a boil. Reduce heat; cover and simmer for 2 hours, stirring occasionally. Add the next eight ingredients; cover and simmer for 30 minutes or until vegetables are tender. Stir in parsley.
Nutrition Facts : Calories 205 calories, Fat 2g fat (0 saturated fat), Cholesterol 12mg cholesterol, Sodium 389mg sodium, Carbohydrate 32g carbohydrate (0 sugars, Fiber 0 fiber), Protein 16g protein.
LOU'S PEA AND HAM SOUP
A great soup to warm you up and fill your belly on cold winter days!
Provided by louiseburke53
Time 30m
Yield Serves 4
Number Of Ingredients 9
Steps:
- Heat the oil in a large saucepan. Gently fry the onions, garlic and bacon over a low heat for about 10 mins until the onions are soft and the bacon is browned.
- Add the potatoes and stock to the pan, bring to the boil, turn down heat and simmer for about 10 mins until potatoes are cooked.
- Pour in milk and tip peas into pan, simmer for a further few mins until peas are done. remove from heat.
- Add chopped ham to the pan, then blend until smooth.
- season with salt, pepper and a little sugar if needed.
- Serve with big wedges of homemade crusty bread.
SPLIT PEA SOUP WITH HAM
Steps:
- Place all ingredients in a Dutch oven; bring to a boil. Reduce heat; simmer, covered, 1-1/4 to 1-1/2 hours or until peas and vegetables are tender, stirring occasionally.
Nutrition Facts : Calories 202 calories, Fat 2g fat (0 saturated fat), Cholesterol 14mg cholesterol, Sodium 396mg sodium, Carbohydrate 33g carbohydrate (5g sugars, Fiber 11g fiber), Protein 15g protein. Diabetic Exchanges
GREEN PEA AND HAM SOUP
Provided by April Bloomfield
Categories Soup/Stew Blender Onion Kid-Friendly Lunch Ham Celery Pea Carrot Spring Simmer Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Small Plates
Yield Serves 4
Number Of Ingredients 19
Steps:
- Make the broth:
- Combine the hocks, vegetables, bay leaf, peppercorns, and 8 cups of water in a medium stockpot and bring to a boil over high heat. Turn the heat to low, put the lid on, and cook at a nice steady simmer until the meat on the hocks is so tender it's almost falling off the bone, 4 to 5 hours.
- Carefully remove the hocks and put them in a big bowl. Strain the cooking liquid through a sieve into the bowl, and discard the vegetables and aromatics. Let the hocks cool in the liquid.
- When the hocks are cool enough to handle, pull off the meat in bite-sized chunks. Discard the bones and any hard bits and some of the fat, but don't throw away the skin-I add the skin to the soup in thin slices, along with the chunks of ham. You don't have to, but I like the way it goes sticky in the soup. You can keep the stock and meat (moistened with a splash of stock) in separate airtight containers in the fridge for up to two days. Gently warm the meat and skin before proceeding with the recipe. This recipe requires only 4 cups of stock-you may freeze the leftover stock for up to a month for your next batch of soup.
- Make the soup:
- Put the butter in a large pot that has a lid and set it over medium heat. Once the butter starts to froth, add the onion, carrot, and salt and stir. Cover the pot and cook, stirring every now and again, until the onions are soft and creamy (but not colored) and the carrots are tender but firm, about 15 minutes.
- Add the wine and bring it to a boil (turn the heat up if you need to). Let the wine boil until it's all but gone, about 5 minutes. Add the mint and 4 cups of the ham broth and bring the liquid to a boil, then add the peas. (At this point, the carrots will have bobbed to the top. I like to pick out most of the carrot chunks before pureeing the soup, then add them back after. That way, you can nibble on them in the soup, getting that bit of texture.) Cook at a simmer until the peas are warmed through and tender, about 5 minutes.
- Blend the pot's contents, in batches, until smooth. Return all the bright-green pea puree to the large pot, add the ham pieces and carrots, and cook at a very gentle simmer for about 5 minutes, just to let the flavors mingle and heat the ham. Have a taste, and season with salt. How much you need to add will depend on how salty the ham hocks are.
- Add a generous drizzle of olive oil, several twists of black pepper, and the torn mint leaves. Then add the crème fraîche in little blobs here and there, so everyone will get a bit. Serve the soup in the pot, with small bowls along-side.
HAM AND PEA SOUP
I discovered Ham and Pea Soup at a renaissance fair and proceeded home. This recipe is the closest that I came to. Even my brother, who hates onions and celery, loved this. Because it makes so much, we tend to cook it only on the holidays. It takes a while to cook, but it is delicious and simple.
Provided by Zoey23
Categories Soups, Stews and Chili Recipes Soup Recipes Pork Soup Recipes Ham Soup
Time 2h25m
Yield 10
Number Of Ingredients 12
Steps:
- Place bacon in a large pot and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels; crumble into pieces when cool.
- Reduce heat to medium-low and add bacon grease to the pot. Add celery and onion; cook and stir until starting to brown. Slowly pour in water; bring to a boil. Reduce heat, cover, and cook until vegetables are soft, about 1 hour.
- Return bacon pieces to the pot. Sprinkle in thyme, sage, onion powder, parsley, and white pepper; stir to combine. Add cubed ham; simmer soup for flavors to combine, about 30 minutes.
- Stir peas into the soup; cook until very tender and they start to disintegrate into the soup, about 30 minutes.
Nutrition Facts : Calories 165.2 calories, Carbohydrate 8.2 g, Cholesterol 27.4 mg, Fat 9.4 g, Fiber 2.4 g, Protein 11.7 g, SaturatedFat 3.3 g, Sodium 699.6 mg, Sugar 3.3 g
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