But the genius behind this soup is that it doesn’t stop there…the broth is made by long simmering a smoked ham hock, along with some aromatic veggies and herbs. If you use mixed beans, like in a 16 bean soup, add a couple of tbl of lemon juice about 15 minutes before serving. Skim the top, then turn the heat down and simmer for about two and a half to three hours, until the ham is tender. This soup is made with fresh frozen peas, not the dried kind, (aka split peas) hence, the great color. Place baguette cut-side up on a baking tray and grill until golden (1-2 minutes … While it is still hot (wear a clean pair of rubber … Is London particular the ultimate winter soup, or do you have something even more warming up your woolly sleeve? Feel free to chuck some in if the idea takes your fancy though. I’ve never seen the fresh stuff for sale, and a ham stock cube I use for Hix’s recipe (almost certainly not what he had in mind, but I’ll leave no stone unturned), though not unpleasant, has too much in the way of dried herbs for my liking. This soup is made with fresh frozen peas, not the dried kind, (aka split peas) thus, the fantastic color. Bring to a boil and then reduce to a simmer for 1 hour. Cut the onion in half (no need to peel unless it’s filthy) and stud with the cloves. https://www.slowburningpassion.com/indian-spiced-split-pea-soup-best-ever Peas have been grown in this country since Anglo-Saxon times, and pease pottage was a staple of the medieval table. Bareham also cooks the meat with the peas, which sounds neat, but as the peas cook faster than the ham, isn’t an ideal method for this particular recipe. I cooked a ham for Christmas and have lots of left-overs. allrecipes.co.uk/recipe/1618/hearty-split-pea-and-ham-soup.aspx Add in carrots, onions, and celery and cook for 25 minutes. Pea Soup. Add ham bone to the peas, along with chopped onion, bay leaf, garlic powder, marjoram, thyme, and pepper, and bring the soup to a boil. This split pea soup is super simple to make. The high proportion of peas fills the soup with vitamins and fibre, while a modest amount of lean cooked ham adds protein and [...] Recipe by: Azmina Govindji Chickpea and ham bone slow cooker soup Made with marrowfat dried peas the it reminds me of tea times and mushy peas and especially with fish and chips.. Although peas and ham are pretty good on their own, I like the extra layer of flavour supplied by the onion, fried in butter, that Bareham, Gayler, Davis and Hix all use to start their soup. Yellow split peas are more often used in Indian and Asian cooking. Add the remaining ingredients and simmer until the peas are tender. https://www.canadianliving.com/food/recipe/classic-pea-soup-with-ham-1 Stir in onion, celery, and sliced garlic. Cook for 2 hours. If not, no worries at all. I think the frozen peas make the soup more colorful and tasty. Place the butter in a large soup pot over medium-low heat. Barely cover with cold water and bring to the boil. This is from 'Practical Cookery', Total Carbohydrate One hearty bowl has about 450 calories, 17 … This split pea soup recipe is packed with nutritious veggies, iron and zinc from the split peas, and protein from the ham. Split peas are green peas that are peeled, dried, and then split. (More important in this regard is the age of the peas concerned, but as the usual rules about buying from somewhere with a high turnover of stock probably doesn’t apply in this case, you’ll just have to cross your fingers and hope for the best. Not a terribly auspicious omen, perhaps, but trust me, this is one dish that won’t choke you or your wallet. What does is the difficulty Mark Hix describes in getting hold of the things in his British Regional Food – “I tried three multiples and several Turkish shops in my part of town, which sell every pulse you can imagine – but not dried green peas.” He eventually found them in an Indian butcher’s, so, having drawn a blank in health food shops and the Asian sections of several supermarkets, I was surprised to find them next to the dried chickpeas in my local Sainsbury’s. Split Pea Soup Ingredients. Use the remaining stock to thin the soup to your desired consistency. his is comfort food of the old school – the very old school, in fact. This is a hearty pea soup in which dried split peas and a ham bone are cooked with carrots, potatoes, … ), Norrington-Davis and Gayler’s recipes both start by making a stock from a smoked ham hock which is then used to cook the peas. Add the ham bone and dried peas to a large soup pot with the water. Peas have been grown in this country since Anglo-Saxon times, and pease pottage was a staple of the medieval table. How long can Split Pea and Ham Soup be stored in the refrigerator? You can, like Gayler, whiz half to a puree if you’d prefer a more elegant texture. https://www.tamingtwins.com/slow-cooker-pea-and-ham-soup-recipe I suspect, from the description of dried peas in Peter Brears’ Cooking and Dining in Medieval England as “old or white”, that the varieties grown then were somewhat different to those available today. Chop the remaining onion. Add baby peas (reserve some for garnish if desired) and simmer until bright green (1-2 minutes). https://www.annabel-langbein.com/recipes/pea-and-ham-soup/460 To my mind though they just don't compete with the real thing; the commercial ones are an … Soften for about five minutes, then add the carrot and cook for another five minutes. This is comfort food of the old school – the very old school, in fact. Put the ham in a largish pan. I am eager to try your recipe. A hint of cream makes this fresh green soup seem delightfully indulgent. … Pea soup is very comforting, sweet and delicious and the taste, for me, takes me back to childhood. They’re also, of course, available online. With the slightly sweet in taste and somewhat salty also subtly smoky flavor of the ham, this hearty pea soup is the ideal for winter soup – also a great one for lunch, or as a starter for the dinner. Basic Green pea soup with dried split peas and a ham or bacon knuckle for flavouring. The Instant Pot shortens the process to a mere 30 minutes, making this a totally achievable weeknight feast. Make sure you pre-soak the peas before you start. Just replace the split peas (and carrots) with just about any other type dried pea or bean (leave in the carrots with navy or great northern beans), and you have a great soup. To Freeze Split Pea and Ham Soup Freezer Bags: Fill three-quarters of the way up, force out as much air as possible before sealing and store flat in the freezer. You can choose to soak the peas overnight or use the faster method explained in the recipe. Strain the ham water to achieve a clear base. Bring to a boil and boil for 3 minutes now reduce the heat to a slow simmer, cover the pan and cook for 45 to 60 minutes until the peas are tender. Made with marrowfat dried peas the it reminds me of tea times and mushy peas and especially with fish and chips.. Jassy Davis of the Gin and Crumpets food blog, silky texture so decried by the cliche brigade. Green split peas – no need to soak them first, but make sure you do sift through them and remove any stones, rinse and drain. Stored in an airtight container, split pea and ham soup … Pea soup is very comforting, sweet and delicious and the taste, for me, takes me back to childhood. I'm going to try to get the best of both worlds and use half whole and half split peas. Handed down at least 200 years in our family. Split Pea Soup Ingredients. Cover and turn down the heat to … As I’m not planning to recreate a medieval banquet, this fact doesn’t particularly trouble me. Gayler adds mint and parsley to his soup before serving, which, oddly enough, makes it taste a little bit too fresh for my liking – though Brears assures me that pottages “made from various mixtures of green herbs were very popular” with medieval gourmands, I’m not sold. The bulk of the soup is, of course, its peas. https://www.mydish.co.uk/recipe/5800/Lancashire-Pea-and-Ham-Soup Award. Allow to cool in the liquid. Reduce the heat, and simmer for 60 -90 minutes, until the peas … https://thefoodcharlatan.com/30-minute-pea-soup-from-a-bag-of-frozen-peas Soak the dried peas, if using in a separate bowl or pan according to the instructions on the pack. While the peas are simmering, sauté onion, carrots, celery, and a bay leaf, then add them to the peas. Green split peas are typically used for making pea soup. Purée in batches in a blender until smooth, add shredded ham to soup (reserve a little for garnish if desired), season to taste and keep warm. Split Pea and Ham Soup. 205,062 suggested recipes. What does is the difficulty Mark Hix describes in getting hold of the things in his British Regional Food – “… If you can’t find them, however, Paul Gayler suggests in Great Homemade Soups that you can use the more widely stocked yellow variety, also deployed by Jassy Davis of the Gin and Crumpets food blog. A comforting and filling supper dish that I was inspired to make with some leftover ham hock. To make split pea soup, start by bringing dried peas to a boil and letting them simmer, stirring them occasionally. Stir most of the shredded ham into the soup (you may well not need it all, depending on the size of your joint) and season to taste. While the peas are simmering, sauté onion, carrots, celery, and a bay leaf, then add them to the peas. Recipe by: bluebayou Welcome to Smooth Recipe.Today we are going to make Ham and Split Pea Soup. Once you have made this it will become a family favorite for your family as well.. ; Split peas absorb lots of liquid as they cook, so check the soup often and add extra stock as needed. Remove the ham shank and set it aside to cool. You may put in a piece of bacon instead. (This is not a soup, however, that can ever aspire to that fashionable silky texture so decried by the cliche brigade.) https://www.bbc.co.uk/food/recipes/ham_hock_and_pea_soup_18013 For the ham (or use 1.5l ham stock, plus some shredded ham): Cover the peas in cold water and leave to soak while you prepare the ham. https://www.tasteofhome.com/recipes/split-pea-soup-with-ham If you’ve cooked the peas long enough, until they break down and thicken the soup, then there shouldn’t be any need to puree the soup as Hix, Bareham and Davis suggest. Instructions for the appetising-sounding “old peas with bacon”, included in a 1790 collection of Receipts in Ancient Cookery, sounds very similar to what we know today as London particular, a thick pea and ham soup named after the thick, greenish fogs that choked the capital until the 1950s. allspice or 1/4 tsp sage 1 tsp garlic powder, or to taste Sea Salt, to taste ground pepper, to taste Directions: Rinse peas clean under cold running water & drain. Last modified on Tue 9 Jul 2019 09.49 BST. Being a Yorkshire lass originally, take away fish and chips were quite a regular meal during my childhood, always accompanied by mushy peas. Soak the peas as directed on the packet (or see notes) then in a large soup pan add the peas, water celery, carrots, onion, thyme, salt, and pepper. DIRECTIONS. Heat the butter in a large pan and add the diced onion. Add the onion, carrots, celery, whole potatoes, garlic, bay leaf, and allspice. ; Yellow onion, celery, carrots and garlic – these vegetables built up the background flavors of the soup. ; Ham hocks – if you’ve got a leftover meaty ham bone from a spiral ham you served for holiday dinner, this is the perfect home for it! I’m also keen on Davis’s carrot, which provides flavour, texture, and a flash of colour too. Healthy Instant Pot Split Pea and Ham Soup Recipe with Jicama. 30w ago. One smoked ham hock. Made with marrowfat dried peas that are grown especially for drying. The bulk of the soup is, of course, its peas. Family favorite. 34.3 g This instant pot black-eyed pea soup recipe uses smoked ham hock to create the rich broth for the soup. I like the nostalgia of the pea skin in my soup but also like the heartier texture of the split pea. Lift out the ham, peel off and discard the skin. Return ham water to the large stock pot, place on the stove and bring to a boil.Once ham water is boiling add the cleaned peas. Cook your soup for 45 minutes if you like your vegetables firm, or up to 2 hours if you prefer them mushy. I have had the good fortune of finding a large bag of whole, dried peas recently when I happened to stop into an Indian type grocery store. If not, no worries at all. https://www.bbcgoodfood.com/recipes/split-pea-green-pea-smoked-ham-soup Many recipes call for soaking the hock overnight; I find that the extra salt proves an excellent seasoning for the soup, but do check what your butcher recommends. I suspect, from the description of dried peas in Peter Brears’ Cooking and Dining in Medieval England as “old or white”, that the varieties grown then were somewhat different to those available today. An Easy Instant Pot Black-Eyed Peas Soup Recipe. Tom Norrington-Davies’s pea and ham soup. Place the soaked peas in a pan, cover with the water, bring to the boil . Ham and Split Pea Soup Recipe. Not that it is hard work really, once you’ve found yourself a ham hock (butchers will be able to source one for you). Drain and stir in the split peas to coat with butter, then add one litre of the ham stock, retaining the rest. https://www.thespruceeats.com/green-pea-and-ham-soup-recipe-435248 ; Ham hocks – if you’ve got a leftover meaty ham bone from a spiral ham you served for holiday dinner, this is the perfect home for it! Pea soup is very comforting, sweet and delicious. You may be familiar with dal. Split peas are a dried pea that can be found bagged, in the dry food section of your supermarket. This hearty and healthy peasant style soup usually takes a couple hours to cook when using dried split peas. To make it you can follow this recipe on Epicurious. The pig’s trotters I use in Bareham’s version give the soup a rich, fatty creaminess, but little in the way of savoury flavour, and there is barely enough meat on them as garnish, let alone to flavour the soup. Add water, seasonings, and the green peas to a dutch oven or stock pot. Add the remaining ingredients and simmer until the peas are tender. https://www.mydish.co.uk/recipe/5800/Lancashire-Pea-and-Ham-Soup Remove the ham and discard the water. Drain the ham, reserving the cooking liquid but discarding the vegetables. If you use mixed beans, like in a 16 bean soup, add a couple of tbl of lemon juice about 15 minutes before serving. And what else can you do with cheap and nutritious split peas? Ingredients for Pea Soup: 4 oz (112g) dried peas; 4 cloves; 1 large onion; 2 sprigs of mint; 1½ pints (850 ml) vegetable stock; 1 teaspoon lemon juice; Salt and Black Pepper; 1 oz (28 g) butter; Method for Pea Soup: https://www.bbc.co.uk/food/recipes/ham_hock_and_pea_soup_18013 Pea and Ham Soup Dried Peas Recipes. The secret to great mushy peas is to buy dried marrowfat peas. Green split peas – no need to soak them first, but make sure you do sift through them and remove any stones, rinse and drain. Be sure the peas and other veg are submerged, bring to a boil. Toss the cubed bread with the remaining ingredients in a frying pan until they get lightly browned. No, this is one recipe where you’re going to have to do the hard work yourself. Meanwhile, add split green peas to stock and simmer until very tender (45 minutes-1 hour). remove the ham hock, bayleaf and carrot and liquidise. Most commonly, you can find 16-ounce bags of dried split peas in the rice and beans section of the grocery store. Both rich and poor were partial to a mess of pottage, whether made with white wine and spices for the rich, or, according to food historian Colin Spencer, peasant-style with salt and garlic or raw onion, “so thick it could be eaten with the fingers”. 3. Being a Yorkshire lass originally, take away fish and chips were quite a regular meal during my childhood, always accompanied by mushy peas. Split Pea Soup Ingredients: Olive oil – this is used to saute the vegetables, butter can be substituted. But the genius behind this soup is that it doesn’t stop there … the broth is made by long simmering a smoked ham hock, along with some fragrant veggies and herbs. It was fairly good for a quick dinner. This is a hearty pea soup in which dried split peas and a ham bone are cooked with carrots, potatoes, onions and a pinch of marjoram. HOW TO MAKE SPLIT PEA AND HAM SOUP. (1230) 3 hours 10 minutes. These have the benefit of cooking more quickly and being easier to source, but I’d urge you to seek out the green sort; they have a sweeter, earthier flavour and thicken the soup better. Ham is a popular addition to the vegetable and pea soup base. Serve with crusty bread for a satisfying starter or add a sandwich and enjoy it for lunch. Bring to a boil and boil for 3 minutes now reduce the heat to a slow simmer, cover the pan and cook for 45 to 60 minutes until the peas are tender. It's naturally gluten-free, freezable, packed with veggies and flavors! Hix just starts with a ham stock, Bareham uses smoked streaky bacon plus a pork knuckle or two trotters, and Davis, lamenting the wider availability of said hocks, makes it easier for her readers by going for bacon lardons on the basis they’re “cheap, nicely fatty … easy to cook with [and] give the soup a smokey savouriness”. 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