Author Topic: Pea and ham soup  (Read 229 times)

Aristos

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Pea and ham soup
« on: May 10, 2017, 06:31:26 AM »
Hi all,

Anyone got a good Pea and ham soup recipe (Fav) they would like to share ? Do you make it in a slow cooker or just in a big pot ?
I remember my mum used to make it when we were kids, it used to really fill you up on a cold day.

Cheers.

Geoffo

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Re: Pea and ham soup
« Reply #1 on: May 10, 2017, 06:42:53 AM »
I came across this the other day. Good timing ;)
http://aussiecue.dudeworld.com.au/STC/index.php?topic=34.0

Still Cue'in


Gus65

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Re: Pea and ham soup
« Reply #2 on: May 10, 2017, 07:10:21 AM »
Yep it's getting to that time of year again.

Fire has been lit, first casserole of the year got made a week ago (but I forgot to take a photo so it didn't happen) and I'll be doing some soup/s real soon.

Snags

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Re: Pea and ham soup
« Reply #3 on: May 10, 2017, 08:11:46 AM »
I will have to fish my cryovaced Xmas ham hock out of the freezer...I love P&H

Aristos

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Re: Pea and ham soup
« Reply #4 on: May 10, 2017, 10:43:53 AM »
I looked in soups.I didn't see it in Appliance section.
Thanks Geoffo :)

hoddo

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Re: Pea and ham soup
« Reply #5 on: May 10, 2017, 10:47:35 AM »
This is how I do it, I do a big batch and freeze in food containers for easy meals.
Making the ham stock allows you to remove all the fat and small bones from soup
The frozen peas add a great green color and good sweet flavor

In a large stock pot add some sliced onion,carrot,celery,peppercorns,bay leaves, and 3-4k or more hambones/hocks,cover with water.Bring to boil and simmer covered till meat is just starting to fall off the bone.Remove bones and seperate meat, discard all fat and gristle, save meat, shred it a bit and save for later.
Strain liquid (ham stock) and discard solids, refrigerate stock overnight,when cold remove all fat from surface.
 In a large stock pot add a little bit of butter, fry some sliced onion,carrot and celery till soft, add ham stock, add a packet of dried peas. Simmer for an hour or so,add water if needed. Add a pak of frozen peas and return to simmer. Stick blend to your desired consistency, I like it a bit chunky, add the ham meat. Eat.
 

Snags

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Re: Pea and ham soup
« Reply #6 on: May 10, 2017, 12:25:17 PM »
Similar to what I do
I got dried split green beans for my one this time usually I use yellow ones
I  do add some blitzed frozen peas for colour
Quite like little squares of potato and carrot in it too

Smokey

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Re: Pea and ham soup
« Reply #7 on: May 10, 2017, 12:34:04 PM »
Some stuff in that Hoddo I will try.
The way I do it is with a ham hock and some bacon bones but I don't boil them in water to make a chilled skimmed stock.  That I will have to try.
I just throw it all in and then pull and de-fat the cooked meat and then reintroduce it.
I like it basic and well blitzed but my mother made it chunky and with some barley added with the dried peas.
Big lesson I learned is never add any salt until right at the end, If any at all.

Aristos

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Re: Pea and ham soup
« Reply #8 on: May 10, 2017, 11:50:33 PM »
Guys,if doing in a slow cooker do you get the best results on,
 High setting 4 to 6 hrs
 or Low setting 6 to 8 hours.

thanks.

edit.........Had the times around the wrong way.
« Last Edit: May 11, 2017, 04:03:39 AM by Aristos »

chrisg

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Re: Pea and ham soup
« Reply #9 on: May 11, 2017, 02:53:13 AM »
Hmm,

The slow cooker we mostly use for soup (my wife seems to collect the things) has an auto setting so it runs high for the first hour or so then drops to low. I find about 8 hours in there works pretty well. Anything up to about 10 hours on low though you are not goint to overcook it but taste it at around 7 hours to be safe :)

Nothing in my view beats the taste test with slow cooker soup :)

Cheers
The kettle is king the Q is quick