Peas have been grown in this country since Anglo-Saxon times, and pease pottage was a staple of the medieval table. Green split peas – no need to soak them first, but make sure you do sift through them and remove any stones, rinse and drain. Hix, Gayler and Lindsey Bareham’s A Celebration of Soup all recommend soaking the peas overnight, while Davis gives them a mere half hour and Tom Norrington-Davies doesn’t bother in his book, Just Like Mother Used to Make. Pea soup is very comforting, sweet and delicious and the taste, for me, takes me back to childhood. The high proportion of peas fills the soup with vitamins and fibre, while a modest amount of lean cooked ham adds protein and [...] Recipe by: Azmina Govindji Chickpea and ham bone slow cooker soup Tom Norrington-Davies’s pea and ham soup. https://www.allrecipes.com/.../canadian-yellow-split-pea-soup-with-ham https://www.annabel-langbein.com/recipes/pea-and-ham-soup/460 Carole Mason posted in Soups & Stews. Basic Green pea soup with dried split peas and a ham or bacon knuckle for flavouring. I suspect, from the description of dried peas in Peter Brears’ Cooking and Dining in Medieval England as “old or white”, that the varieties grown then were somewhat different to those available today. This helps to desalinate the ham. This is a hearty pea soup in which dried split peas and a ham bone are cooked with carrots, potatoes, … The hock makes a rich broth, and the meat, which is falling off the bone by the end of the cooking, is added to the soup. Pea soup is very comforting, sweet and delicious and the taste, for me, takes me back to childhood. Pea and Ham Soup Dried Peas Recipes. If you can’t find them, however, Paul Gayler suggests in Great Homemade Soups that you can use the more widely stocked yellow variety, also deployed by Jassy Davis of the Gin and Crumpets food blog. Is London particular the ultimate winter soup, or do you have something even more warming up your woolly sleeve? Lardons do indeed work well, however, and if you’re hoping to make this soup for dinner tonight, then I’d recommend them as a quick shortcut, but you can’t beat the depth of porky flavour yielded by a proper stock. I put the canned soup into a blender. The color of split pea soup varies between yellow and green, depending on the variety of split peas used. 11 %, Green Split Pea & Potato Soup (Erbsensuppe). Once you have made this it will become a family favorite for your family as well.. Although peas and ham are pretty good on their own, I like the extra layer of flavour supplied by the onion, fried in butter, that Bareham, Gayler, Davis and Hix all use to start their soup. Chop the remaining onion. https://www.slowburningpassion.com/indian-spiced-split-pea-soup-best-ever (1230) 3 hours 10 minutes. https://thefoodcharlatan.com/30-minute-pea-soup-from-a-bag-of-frozen-peas The recipe below starts thick, and can then be adjusted according to personal preference. This is comfort food of the old school – the very old school, in fact. What does is the difficulty Mark Hix describes in getting hold of the things in his British Regional Food – “I tried three multiples and several Turkish shops in my part of town, which sell every pulse you can imagine – but not dried green peas.” He eventually found them in an Indian butcher’s, so, having drawn a blank in health food shops and the Asian sections of several supermarkets, I was surprised to find them next to the dried chickpeas in my local Sainsbury’s. You can choose to soak the peas overnight or use the faster method explained in the recipe. A hint of cream makes this fresh green soup seem delightfully indulgent. https://www.tasteofhome.com/recipes/split-pea-soup-with-ham 2 hours if using Quick Soak or overnight if using … Last modified on Tue 9 Jul 2019 09.49 BST. Many recipes call for soaking the hock overnight; I find that the extra salt proves an excellent seasoning for the soup, but do check what your butcher recommends. I am eager to try your recipe. Return ham water to the large stock pot, place on the stove and bring to a boil.Once ham water is boiling add the cleaned peas. Split Pea and Ham Soup. I’m also keen on Davis’s carrot, which provides flavour, texture, and a flash of colour too. https://www.greatbritishchefs.com/recipes/pea-and-ham-soup-recipe Drain the ham, reserving the cooking liquid but discarding the vegetables. Cut the onion in half (no need to peel unless it’s filthy) and stud with the cloves. It's naturally gluten-free, freezable, packed with veggies and flavors! Both rich and poor were partial to a mess of pottage, whether made with white wine and spices for the rich, or, according to food historian Colin Spencer, peasant-style with salt and garlic or raw onion, “so thick it could be eaten with the fingers”. Place the butter in a large soup pot over medium-low heat. This is from 'Practical Cookery', Total Carbohydrate Yellow split peas are more often used in Indian and Asian cooking. Green split peas are typically used for making pea soup. Be sure the peas and other veg are submerged, bring to a boil. Raw onion relish entirely optional. Make sure you pre-soak the peas before you start. This split pea soup is super simple to make. Add ham bone to the peas, along with chopped onion, bay leaf, garlic powder, marjoram, thyme, and pepper, and bring the soup to a boil. Place baguette cut-side up on a baking tray and grill until golden (1-2 minutes … HOW TO MAKE SPLIT PEA AND HAM SOUP. I'm going to try to get the best of both worlds and use half whole and half split peas. Split Pea Soup is one of my favorite comfort meals. Hearty and healthy, this comforting Instant Pot split pea and ham soup recipe is packed with peas, carrots, jicama, and ham, perfect for lunch or dinner. This is a classic split pea soup for the stovetop or slow cooker and is made with ham, carrots, celery, onion, and dried herbs. Place your ham shank, peas, celery, carrots, onions, thyme and black pepper in the pan, pour in another 2.25 litres water and bring to the boil. If not, no worries at all. This soup is made with fresh frozen peas, not the dried kind, (aka split peas) thus, the fantastic color. ; Ham hocks – if you’ve got a leftover meaty ham bone from a spiral ham you served for holiday dinner, this is the perfect home for it! (This is not a soup, however, that can ever aspire to that fashionable silky texture so decried by the cliche brigade.) The pig’s trotters I use in Bareham’s version give the soup a rich, fatty creaminess, but little in the way of savoury flavour, and there is barely enough meat on them as garnish, let alone to flavour the soup. Then added a lot of spices and the glaze from the ham to the soup. https://www.bbcgoodfood.com/recipes/split-pea-green-pea-smoked-ham-soup Bring to a boil and then reduce to a simmer for 1 hour. Split Pea Soup Ingredients: Olive oil – this is used to saute the vegetables, butter can be substituted. Cook’s Tips: For a kick of flavor, buy an extra ham hock and use it to make stock ahead of time. And what else can you do with cheap and nutritious split peas? Most commonly, you can find 16-ounce bags of dried split peas in the rice and beans section of the grocery store. Serve with crusty bread for a satisfying starter or add a sandwich and enjoy it for lunch. To my mind though they just don't compete with the real thing; the commercial ones are an … This dish is a real blast from the past for me. Cover and turn down the heat to create a nice slow simmer. Made with marrowfat dried peas that are grown especially for drying. Meanwhile, strip the ham from the bone and shred. Cover and turn down the heat to … Not a terribly auspicious omen, perhaps, but trust me, this is one dish that won’t choke you or your wallet. 4. Ingredients for Pea Soup: 4 oz (112g) dried peas; 4 cloves; 1 large onion; 2 sprigs of mint; 1½ pints (850 ml) vegetable stock; 1 teaspoon lemon juice; Salt and Black Pepper; 1 oz (28 g) butter; Method for Pea Soup: 3. Recipe by: bluebayou For the full printable recipe, make sure to head to the bottom of the post. I cooked a ham for Christmas and have lots of left-overs. Add baby peas (reserve some for garnish if desired) and simmer until bright green (1-2 minutes). In fact, dried peas don’t really need soaking at all, but doing so while you make the stock will speed up the cooking time somewhat. ), Norrington-Davis and Gayler’s recipes both start by making a stock from a smoked ham hock which is then used to cook the peas. I have had the good fortune of finding a large bag of whole, dried peas recently when I happened to stop into an Indian type grocery store. While the peas are simmering, sauté onion, carrots, celery, and a bay leaf, then add them to the peas. Scatter all ingredients around the ham bone, then pour over … https://www.canadianliving.com/food/recipe/classic-pea-soup-with-ham-1 Lift out the ham, peel off and discard the skin. This bean soup recipe is suitable to freeze for 1 month. 7.3K. Just replace the split peas (and carrots) with just about any other type dried pea or bean (leave in the carrots with navy or great northern beans), and you have a great soup. https://www.tamingtwins.com/slow-cooker-pea-and-ham-soup-recipe ! Add the remaining ingredients and simmer until the peas are tender. remove the ham hock, bayleaf and carrot and liquidise. No, this is one recipe where you’re going to have to do the hard work yourself. They should be located somewhere near the dried beans and lentils. As I’m not planning to recreate a medieval banquet, this fact doesn’t particularly trouble me. Instructions for the appetising-sounding “old peas with bacon”, included in a 1790 collection of Receipts in Ancient Cookery, sounds very similar to what. … Gayler adds mint and parsley to his soup before serving, which, oddly enough, makes it taste a little bit too fresh for my liking – though Brears assures me that pottages “made from various mixtures of green herbs were very popular” with medieval gourmands, I’m not sold. Being a Yorkshire lass originally, take away fish and chips were quite a regular meal during my childhood, always accompanied by mushy peas. They’re also, of course, available online. Place your ham shank, peas, celery, carrots, onions, thyme and black pepper in the pan, pour in another 2.25 litres water and bring to the boil. A hint of cream makes this fresh green soup seem delightfully indulgent. remove the ham hock, bayleaf and carrot and liquidise. Soak the dried peas, if using in a separate bowl or pan according to the instructions on the pack. Very roughly chop the celery and carrot (again, no need to peel) into a few pieces and add to the pan along with the herbs. https://www.mydish.co.uk/recipe/5800/Lancashire-Pea-and-Ham-Soup Earlier I made pea soup from canned peas. This instant pot black-eyed pea soup recipe uses smoked ham hock to create the rich broth for the soup. A comforting and filling supper dish that I was inspired to make with some leftover ham hock. Both rich and poor were partial to a mess of pottage, whether made with white wine and spices for the rich, or, according to food historian Colin Spencer, peasant-style with salt and garlic or raw onion, “so thick it could be eaten with the fingers”. Pea Soup. If you use mixed beans, like in a 16 bean soup, add a couple of tbl of lemon juice about 15 minutes before serving. The Spruce / Zorica Lakonic Cover, reduce heat, and simmer for 2 hours, stirring occasionally. Made with marrowfat dried peas the it reminds me of tea times and mushy peas and especially with fish and chips.. What does is the difficulty Mark Hix describes in getting hold of the things in his British Regional Food – “… https://www.tasteofhome.com/recipes/split-pea-soup-with-ham With the slightly sweet in taste and somewhat salty also subtly smoky flavor of the ham, this hearty pea soup is the ideal for winter soup – also a great one for lunch, or as a starter for the dinner. This hearty and healthy peasant style soup usually takes a couple hours to cook when using dried split peas. his is comfort food of the old school – the very old school, in fact. Cook your soup for 45 minutes if you like your vegetables firm, or up to 2 hours if you prefer them mushy. Bring to a boil and boil for 3 minutes now reduce the heat to a slow simmer, cover the pan and cook for 45 to 60 minutes until the peas are tender. It was fairly good for a quick dinner. Split Pea Soup Ingredients. While it is still hot (wear a clean pair of rubber … Drain and stir in the split peas to coat with butter, then add one litre of the ham stock, retaining the rest. The high proportion of peas fills the soup with vitamins and fibre, while a modest amount of lean cooked ham adds protein and depth of flavour. Handed down at least 200 years in our family. ; Yellow onion, celery, carrots and garlic – these vegetables built up the background flavors of the soup. Toss the cubed bread with the remaining ingredients in a frying pan until they get lightly browned. Correct seasoning. Just replace the split peas (and carrots) with just about any other type dried pea or bean (leave in the carrots with navy or great northern beans), and you have a great soup. Preheat a grill to high. Allow to cool in the liquid. They are hard to find nowadays because there are so many ready made mushy pea options available off the shelf. allrecipes.co.uk/recipe/1618/hearty-split-pea-and-ham-soup.aspx 34.3 g These have the benefit of cooking more quickly and being easier to source, but I’d urge you to seek out the green sort; they have a sweeter, earthier flavour and thicken the soup better. 1 lb Dried Split Peas; 1 lb Ham Steak ; Ham hocks – if you’ve got a leftover meaty ham bone from a spiral ham you served for holiday dinner, this is the perfect home for it! You can, like Gayler, whiz half to a puree if you’d prefer a more elegant texture. Heat the butter in a large pan and add the diced onion. Strain the ham water to achieve a clear base. Made with marrowfat dried peas the it reminds me of tea times and mushy peas and especially with fish and chips.. DIRECTIONS. (Why must it be so hard to find the two main ingredients of such a simple British classic?). Add the onion, carrots, celery, whole potatoes, garlic, bay leaf, and allspice. While the peas are simmering, sauté onion, carrots, celery, and a bay leaf, then add them to the peas. Place peas in slow cooker, push ham in. Family favorite. Skim the top, then turn the heat down and simmer for about two and a half to three hours, until the ham is tender. Reduce the heat, and simmer for 60 -90 minutes, until the peas … allrecipes.co.uk/recipe/1618/hearty-split-pea-and-ham-soup.aspx Add the ham bone and dried peas to a large soup pot with the water. Remove the ham and discard the water. This is a hearty pea soup in which dried split peas and a ham bone are cooked with carrots, potatoes, onions and a pinch of marjoram. Ham and Split Pea Soup Recipe. Put the ham in a largish pan. Cook for 2 hours. Not that it is hard work really, once you’ve found yourself a ham hock (butchers will be able to source one for you). Instructions for the appetising-sounding “old peas with bacon”, included in a 1790 collection of Receipts in Ancient Cookery, sounds very similar to what we know today as London particular, a thick pea and ham soup named after the thick, greenish fogs that choked the capital until the 1950s. Mushy pea and ham soup recipe. https://www.thespruceeats.com/green-pea-and-ham-soup-recipe-435248 Jassy Davis of the Gin and Crumpets food blog, silky texture so decried by the cliche brigade. This recipe is written using ham hocks, which are great, too. Pea Soup. If you use mixed beans, like in a 16 bean soup, add a couple of tbl of lemon juice about 15 minutes before serving. Add peas, chicken stock or water, and bay leaves. You may be familiar with dal. The ham stock is flavoured with onion, carrot and celery, with a couple of cloves for sweetness and some thyme and bay leaves as aromatics. Is London particular the ultimate winter soup, or do you have something even more warming up your woolly sleeve? To make it you can follow this recipe on Epicurious. This split pea soup recipe is packed with nutritious veggies, iron and zinc from the split peas, and protein from the ham. The bulk of the soup is, of course, its peas. ; Split peas absorb lots of liquid as they cook, so check the soup often and add extra stock as needed. I suspect, from the description of dried peas in Peter Brears’ Cooking and Dining in Medieval England as “old or white”, that the varieties grown then were somewhat different to those available today. Bring to a boil and boil for 3 minutes now reduce the heat to a slow simmer, cover the pan and cook for 45 to 60 minutes until the peas are tender. To make split pea soup, start by bringing dried peas to a boil and letting them simmer, stirring them occasionally. Soften for about five minutes, then add the carrot and cook for another five minutes. I’ve never seen the fresh stuff for sale, and a ham stock cube I use for Hix’s recipe (almost certainly not what he had in mind, but I’ll leave no stone unturned), though not unpleasant, has too much in the way of dried herbs for my liking. Split Pea Soup Ingredients. Split peas are a dried pea that can be found bagged, in the dry food section of your supermarket. The bulk of the soup is, of course, its peas. Being a Yorkshire lass originally, take away fish and chips were quite a regular meal during my childhood, always accompanied by mushy peas. Add water, seasonings, and the green peas to a dutch oven or stock pot. I think the frozen peas make the soup more colorful and tasty. Add in carrots, onions, and celery and cook for 25 minutes. In the pan of your slow cooker (if you have a nifty hob safe one like mine) … Award. The secret to great mushy peas is to buy dried marrowfat peas. Cook your soup for 45 minutes if you like your vegetables firm, or up to 2 hours if you prefer them mushy. Purée in batches in a blender until smooth, add shredded ham to soup (reserve a little for garnish if desired), season to taste and keep warm. About 30 minutes before your soup is done, add cubed, cooked ham … The Instant Pot shortens the process to a mere 30 minutes, making this a totally achievable weeknight feast. Place the soaked peas in a pan, cover with the water, bring to the boil . If not, no worries at all. This recipe is written using ham … Hix just starts with a ham stock, Bareham uses smoked streaky bacon plus a pork knuckle or two trotters, and Davis, lamenting the wider availability of said hocks, makes it easier for her readers by going for bacon lardons on the basis they’re “cheap, nicely fatty … easy to cook with [and] give the soup a smokey savouriness”. As I’m not planning to recreate a medieval banquet, this fact doesn’t particularly trouble me. Add the parsley and simmer uncovered for about 45 minutes until thick, now you can puree the peas in a blender or pass through a … And what else can you do with the cheap and nutritious split pea – all ideas welcome! Green split peas – no need to soak them first, but make sure you do sift through them and remove any stones, rinse and drain. Ingredients. Healthy Instant Pot Split Pea and Ham Soup Recipe with Jicama. They add some nice color too. Bareham also cooks the meat with the peas, which sounds neat, but as the peas cook faster than the ham, isn’t an ideal method for this particular recipe. https://www.mydish.co.uk/recipe/5800/Lancashire-Pea-and-Ham-Soup The following day: Slice up the leek and carrots and sauté gently in a large saucepan in a knob of butter until slightly softened, Drain and pour in the peas and drain and place the ham shank on top, cover with fresh water, give a good grind of pepper and bring to the boil. How long can Split Pea and Ham Soup be stored in the refrigerator? Stored in an airtight container, split pea and ham soup … https://www.bbc.co.uk/food/recipes/ham_hock_and_pea_soup_18013 Feel free to chuck some in if the idea takes your fancy though. To make split pea soup, start by bringing dried peas to a boil and letting them simmer, stirring them occasionally. 205,062 suggested recipes. Stir to combine, then cover pot and bring to high … allspice or 1/4 tsp sage 1 tsp garlic powder, or to taste Sea Salt, to taste ground pepper, to taste Directions: Rinse peas clean under cold running water & drain. (More important in this regard is the age of the peas concerned, but as the usual rules about buying from somewhere with a high turnover of stock probably doesn’t apply in this case, you’ll just have to cross your fingers and hope for the best. Chicken broth and water – I like to use half chicken broth and half water (vs. all broth) so it doesn’t overpower the delicate flavor of the peas. One smoked ham hock. Soak the peas as directed on the packet (or see notes) then in a large soup pan add the peas, water celery, carrots, onion, thyme, salt, and pepper. Use the remaining stock to thin the soup to your desired consistency. Remove the ham shank and set it aside to cool. Peas have been grown in this country since Anglo-Saxon times, and pease pottage was a staple of the medieval table. Bring to the boil, then turn down the heat and cook until the peas are breaking down and beginning to thicken the soup (this may take from 30 minutes to over an hour, depending on the age of your peas). But the genius behind this soup is that it doesn’t stop there…the broth is made by long simmering a smoked ham hock, along with some aromatic veggies and herbs. One hearty bowl has about 450 calories, 17 … Ham is a popular addition to the vegetable and pea soup base. I like the nostalgia of the pea skin in my soup but also like the heartier texture of the split pea. If you’ve cooked the peas long enough, until they break down and thicken the soup, then there shouldn’t be any need to puree the soup as Hix, Bareham and Davis suggest. It's easy, inexpensive, delicious and GOOD FOR YOU! 888 reviews. When making split pea and ham soup, the most important thing to remember is “don’t let the peas scorch on the bottom of the pot“!So, stir, stir and stir some more! An Easy Instant Pot Black-Eyed Peas Soup Recipe. But the genius behind this soup is that it doesn’t stop there … the broth is made by long simmering a smoked ham hock, along with some fragrant veggies and herbs. Stir in onion, celery, and sliced garlic. For the ham (or use 1.5l ham stock, plus some shredded ham): Cover the peas in cold water and leave to soak while you prepare the ham. Personally, I like my soup thick enough to slay a spoon – indeed, almost thick enough to spread on bread (you can take the girl out of the medieval peasant farmstead …), but many of the soups are much looser, particularly Bareham’s version. Stir most of the shredded ham into the soup (you may well not need it all, depending on the size of your joint) and season to taste. To Freeze Split Pea and Ham Soup Freezer Bags: Fill three-quarters of the way up, force out as much air as possible before sealing and store flat in the freezer. Welcome to Smooth Recipe.Today we are going to make Ham and Split Pea Soup. Meanwhile, add split green peas to stock and simmer until very tender (45 minutes-1 hour). This soup is made with fresh frozen peas, not the dried kind, (aka split peas) hence, the great color. 30w ago. Pea soup is very comforting, sweet and delicious. Add the remaining ingredients and simmer until the peas are tender. 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