Lous Pea And Ham Soup Recipes

PEA AND HAM SOUP (SLOW COOKER OR STOVE)

Steps:

• Place peas in slow cooker, push ham in. Scatter all ingredients around the ham bone, then pour over water.
• Slow cook 8 to 10 hours on LOW or 6 hours on HIGH. (Or 2.5 hours on low on stove, 1 h - 1 hr 20 min pressure cooker/Instant Pot on HIGH)
• Remove ham bone, shred ham meat. Discard bone and fatty skin.
• Remove bay leaves. Use a stick blender to blitz 2 or 3 times - thickens soup but doesn't make it completely smooth (my preference, you can blend completely if you want).
• Return ham into slow cooker, stir. Taste and add more salt if needed (soup gets lots of salt from ham).
• Serve garnished with parsley. Serve with crusty bread for dunking - make a quick Irish Soda Bread, Garlic Bread or upgrade to Cheesy Garlic 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.

HAM AND SPLIT PEA SOUP RECIPE - A GREAT SOUP

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.

LOU'S PEA AND HAM SOUP

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:

• In a Dutch oven or 5-quart heavy pot with a lid, heat oil over medium. Add onion, carrots, celery, and thyme; season with salt and pepper. Cook until vegetables begin to soften, 5 to 8 minutes.
• Add broth, split peas, ham bone, and 5 cups water. Bring to a boil, reduce heat to medium-low, and partially cover; simmer until peas are soft, 30 to 45 minutes.
• Meanwhile, make croutons: In a large skillet, melt butter over medium heat. Add bread and cook, tossing occasionally, until browned and crisp, 6 to 8 minutes. Transfer to a paper-towel-lined plate.
• Remove and discard bone from soup. Working in batches, puree only 1/2 the soup in a blender (don't overfill); return to pot. Add ham cubes, and simmer until heated through. If necessary, thin with water. Add salt, pepper, and lemon juice to taste. Serve topped with croutons.

GREEN PEA AND HAM SOUP RECIPE

Steps:

• Gather the ingredients.
• In a large heavy-bottomed saucepan, heat the oil over medium heat being careful not to burn it (if it does smoke, start again). Add the onions and cook until translucent, about 5 minutes. The onions should be softened but not browned.
• Add the garlic and cook for another minute.
• Add the stock, chopped parsley, the leaves from the sprig of mint, 2/3 of the peas, and 2/3 of the ham. Reserve remaining peas and ham.
• Simmer over a gentle heat for 10 minutes. The peas should be cooked and the ham warmed throughout.
• Working in batches, carefully blend the soup in a food processor until a thick, chunky soup is created. If the soup is too thin it can be reduced down next, and if too thick, add a little boiling water.
• Pour the soup back into the saucepan, add the remaining peas and ham, and heat until the peas are cooked and the ham warmed right through. Check the seasoning and add black pepper and salt as desired. Be very careful with the salt as the ham is already quite salty.

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.

CANADIAN YELLOW SPLIT PEA SOUP WITH HAM

Steps:

• Place split peas, ham bone, carrots, onion, celery, thyme, bay leaf, salt, and pepper into a large pot; pour in water. Bring mixture to a boil and skim off any foam with a spoon. Reduce heat; place a lid on the pot slightly ajar to allow some evaporation. Simmer, stirring occasionally, until peas are tender and soup is thick, about 3 hours.
• Remove ham bone from soup; strip meat from ham bone, chop meat, and return it to the pot.

SLOW COOKER SPLIT PEA AND HAM SOUP RECIPE

Steps:

• Add all the ingredients into a slow cooker.
• Cook on low for 6-8 hours.
• Remove the ham hock and put it to the side. Discard, the bay leaf.
• Remove the skin from the ham and shred the meat. Discard the skin, fat, and bone.
• Blend until smooth by using a food processor or stick blender.
• Add the shredded meat into the soup.
• Cook on low for 1 hour or until it's nice and hot.
• Season to taste.
• Serve & Enjoy.