Emilys Pea and Ham soup EASY PEASEY RECIPE. Pea and Ham soup keeps well in the fridge for three to four days. It will thicken significantly over time so simply add extra water and mix The ham will add a lot of flavor to the soup so you'll probably find you need less salt than normal. Try half a teaspoon first and taste.
Keywords: ham bone recipe, ham hock, Pea and ham soup, slow cooker soup, split pea soup.
I love hearing how you went with This is a great recipe, easy, steps, clear instructions and the quantities are standard sizes.
Try our classic pea and ham soup then check out our best soup recipes, and make homemade bread rolls to serve on the side.
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Pea and Ham soup keeps well in the fridge for three to four days. It will thicken significantly over time so simply add extra water and mix The ham will add a lot of flavor to the soup so you'll probably find you need less salt than normal. Try half a teaspoon first and taste.
To get started with this recipe, we must prepare a few components. You can have emilys pea and ham soup easy peasey recipe using 10 ingredients and 6 steps. Here is how you can achieve it.
The ingredients needed to make Emilys Pea and Ham soup EASY PEASEY RECIPE:
- {Make ready 1 tbs of olive oil.
- {Make ready Knob of butter optional.
- {Get 2 of large onions finely diced.
- {Prepare 3 of medium potatoes peeled & diced.
- {Take 1 kg of frozen peas.
- {Get 2 litres of really good ham or pork stock.
- {Make ready of (I make my own from I ham hock).
- {Get 600 grams of good quality ham.
- {Take to taste of Salt and pepper.
- {Take 2 of large tbs of creme fraiche (optional).
Add the peas and stock, bring back to a simmer then. This pea and ham soup recipe is a fast and easy way to make this classic dish - ideal for making use of leftover Christmas hams! This easy pea and ham soup has been triple-tested by our cookery team and nutritionally analysed. Find more soup recipes at BBC.
Instructions to make Emilys Pea and Ham soup EASY PEASEY RECIPE:
- ON THE HOB! Lets get cooking ! Take a large pan, pour in the olive oil and butter (optional), turn it up to a medium heat. When the pan is warm throw in the onions..
- Keep stirring the onions until soft, then tip in the potatoes, stirring well so all the butter goodness covers them..
- Pour in the stock! Simmer on a medium heat, this should take about ten minutes or until the potatoes are soft..
- Throw in the peas. Note:- The key to keeping the soups so vibrant and bright green is to let them soften only for a minute, that's once they have started to simmer. Remove from the heat. And using a hand blender blitz to desired consistency..
- Add salt and pepper to taste, (if you are using ham hock stock be careful as the ham bone can already be quite salty) Pour into bowls stir in the ham slices. I added crème fraiche for the extra luxury. It's as easy as that! I would be happy to hear from you with any thoughts and questions. Enjoy!.
- This is how I make the ham stock, from a butcher a buy an un cooked ham hock, add it to a pan full of water, with herbs onion and carrot, simmer it for 2 to 3 hours! Skim off any scum. Lift out and take the ham off the bone!.
Add the ham hock and ham and cook, stirring, until beginning to brown. Categories: Soup Beans and Legumes Pea Recipes Ham Main Dish Winter Deep-Frying Sauteing Recipes Gluten Free High Fiber. Equipment and preparation: For this recipe you will need a stick blender. This meal, if served as four portions, provides. Pea and Ham Soup - A Great Australian Classic, originating in Adelaide, South Australia.
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