Pea & Ham Soup..

[C.B & S.]

Hi,
Here is the result of yesterdays soup mission. No real special recipe...I use Marg. Fulton's recipe with a few extra additions.
Must say having your own hocks and bones really is a stand out for this soup.
Couple of picts of the batch.
Cheers.

WP_20170630_16_11_34_Rich_LI.jpg (95.96 KiB) Viewed 5821 times

WP_20170630_17_38_15_Rich_LI.jpg (102.59 KiB) Viewed 5821 times

[Lovey]

Nice job Russell.
Pea and ham soup is definitely on the recipe 'to do' list this year. Any chance you could put the recipe up?

[C.B & S.]

Nice job Russell.
Pea and ham soup is definitely on the recipe 'to do' list this year. Any chance you could put the recipe up?

No problems shall do soon lovey.

[C.B & S.]

Nice job Russell.
Pea and ham soup is definitely on the recipe 'to do' list this year. Any chance you could put the recipe up?

Lovey as promised.
My base ingredients:
Smoked hock x 1..... and I like to throw in a few bones too...up to you.
A handful of diced meat from your hock.
3/4 sticks of celery diced.
1 or 2 br.onions diced. I sometimes swap out an onion for 3 or 4 spring onions. ( As I did here )
3 or 4 carrots diced or grated.
1 packet of green split peas....I just rinse and soak these while I do the veg prep.
2 litres of water. (Depends how you like it but you may choose to add more water....later!
Few bay leafs, some fresh/dry thyme to taste & salt & pepper to taste.
You can also choose to add garlic, & other herbs to suit.
And I sometimes throw in a sliced up home-made smoked chorizo sausage.
Cheers & enjoy.
I await your pictures.

[hoddo]

Another recipe, I do a big batch and freeze in food containers for easy meals.
Making the ham stock allows you to remove all the fat,small bones and gristle from the soup
The frozen peas add a great green color and pea flavor, be sure to get unsweetened peas

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 or two of washed dried peas and whatever spices you like. Simmer for an hour or so till peas are soft,add water if needed. Add a 1/2 a pack of frozen peas and return to simmer. Stick blend to your desired consistency, I like it a bit chunky, add the ham meat and return to simmer and its done. Eat.

[C.B & S.]

Hey hoddo,
Same same.....normally I do 8/10 ltr batches of soups & stock (chicken)....and container up like you too for the freezer.
Just had other stuff on the go when I did the latest batch
Actually I only just finished a P & H soup from late last year I found in the bottom of the freezer.
Cheers.