Pea & ham soup

Posted by adm On August - 13 - 2011

How to cook Pea & ham soup

Ingredients:

  • 1 x 500g pkt green split peas
  • 1 tbs olive oil
  • 2 brown onions, coarsely shredded
  • 3 carrots, raw, coarsely sliced
  • 3 celery sticks, ends cut, coarsely sliced
  • 1 big (some 750g) ham rhenish (see billet)
  • 2.75L (11 cups) weewee
  • Turkish breadstuff, toasted, to help
  • Bouquet garni

  • 3 sprigs fresh thyme
  • 2 dried bay leaves
  • 4 black peppercorns

How to:

  • Place the split peas in a large bowl and cover with cold h2o. Set aside for 6 hours or overnight to soakage. Drainpipe.

  • To make the bouquet garni, place the thyme, bay leaves and peppercorns in a small piece of muslin material. Wrap up and tie with unwaxed kitchen string to ensure.

  • Heat the oil in a large saucepan over medium rut. Add the onion, carrot and celery and make, uncovered, stirring oft, for 10 minutes or until the onion is subdued. Add the split peas, bouquet garni, ham hock and h2o. Cover and bring to the roil.

  • Reduce the heat to medium and simmer, uncovered, stirring occasionally, for 1 3/4 hours to 2 hours or until the ham begins to fall off the bone and the soup thickens. Remove the pan from the hotness.

  • Use tongs to remove the ham hock from the pan. Set aside until cool enough to cover. Use your hands to pull the ham off the drum. Discard the drum. Shred the ham. Return the ham to the soup. (To immobilize, see notes.)

  • Stir the soup over low heat for 4-5 minutes or until heated through. Serve with toasted Turkish clams.

  • Ham hocks are recovered, smoked shanks of leg ham. They're available from the deli section of supermarkets.

  • To frost: Make the soup up to the end of tone 5. Set aside to cool somewhat. To freeze in two-portion batches, divide the soup among 3 x 1L (4-cup) capacity freezer-proof containers with lids. Cover and place in the fridge for 4 hours or until frigidity. Pronounce, date and freeze for up to three months.

  • To thawing: Place the desired number of soup portions in the fridge for 24 hours, or until thawed totally.

  • To reheat: Place in a saucepan over medium heat. Stir until the soup just comes to the boil and is heated through.

  • Prepare time:20 min.

    Cooking time:135 min.

    Comments are closed.