Pea Ham And Potato Soup Recipes

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.

PEA & HAM SOUP

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.

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

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.

HAM AND PEA SOUP

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.

GREEN PEA AND POTATO SOUP

Steps:

• Heat oil in a large saucepan, add onion and garlic, cook, stirring until the onion is soft.
• Pour the chicken stock into the saucepan with the onion and garlic and bring to the boil.
• Add the potatoes, boil uncovered for 5 minutes.
• Stir in the peas, bring to the boil and cook for a further 5 minutes or until the chopped potatoes are tender.
• Blend potato and pea mixture in batches until smooth.
• Serve soup with sprinkled with parmesan cheese.

PEA AND HAM SOUP

Steps:

• Heat the oil in a large saucepan on low or medium heat, then add the onion and potato, season with salt and pepper, then stir to coat the vegetables in the oil.
• Take a piece of baking paper large enough to cover the top of the pan, scrunch it up then unfold it. Lay the paper over the surface of the vegetables, sealing them in right to the edges of the pan (this helps cook the vegetables more quickly). Put a lid on the pan, cook on a low heat for 8-10 minutes, until the potatoes are tender and the onions are soft and translucent.
• Remove the paper. Add the peas and stock to the pan, then bring to the boil. Cook for a couple of minutes, or until all of the peas have floated to the top and are tender and bright.
• Take the pan off the heat. Using a stick blender, process the peas until very smooth. Add the milk (or, if preferred, use more stock, water or cream). Tear in most of the ham. Bring the soup back to a simmer, then season to taste with salt and pepper, remembering that the ham is fairly salty.
• To serve, ladle the soup into bowls then scatter with the rest of the ham and a few torn mint leaves.

AWESOME HAM, PEA AND POTATO SOUP

Steps:

• Throw meat and veggies in slow cooker. Add everything else. Stir well. Cook on low for 6 hrs until potatoes are soft. Enjoy!