Green Pea & Ham soup

[Kath 1218]

I've got my dried green peas soaking overnight.

The ham is in the fridge, ready to go.  Tomorrow I will cook the ham in my pressure cooker for about 45min.  Then set aside the ham to cool, then cook the soaked peas in the stock from the ham for about 10 minutes.

When the peas are cooked, I then add half of the ham I cooked back to the pot of stock and peas.

This makes fabulous soup.

The other half of the ham I will slice and use in sandwiches using my new meat slicer which will come into it's intended purpose.

So tomorrow I will be eating home made Pea & Ham soup.... I love it.... I even share some of it with my neighbour who loves it too.

[Merlin 2536]

I love Split Pea Ham soup too! Do you add salt/pepper to your peas during cooking? We use smoked ham which has it's own flavor to add to the peas. The knack is not overcooking the little peas

[Kath 1218]

I don't use split peas Merlin, I use whole dried green peas. 

I had a bit of of a situation today... I was impatient today and took the lid off the pressure cooker too soon before the pressure reduced... Oh wow....big mistake, I have never done that before.. the soup finished up all over the kitchen, which took me ages to clean up.

I managed to contain the eruption with a tea towel but I lost a lot of liquid.

So it's not a loss, there was a lot of liquid loss, yes, but the soup is almost solid now, so the addition of more liquid will not spoil it.

I had some tonight with a slice of bread and it was fab

I do add salt if I think it needs it... Pea & Ham soup needs salt.  Taste it when it's made to test the salt.

[Kath 1218]

Pea and ham soup needs salt, it it doesn't come from the cured ham you have to add it, so taste it before adding.

Now I just need to find room in my new massive fridge to store it.  How on earth did I manage before? Well I gave a lot away to neighbours, but now I can keep it frozen for me... Maybe, just maybe, I will give Brian next door a carton of it because he loves it so much.

[dvernb 1194]

On 1/20/2022 at 7:38 PM, Kath said:

I had a bit of of a situation today... I was impatient today and took the lid off the pressure cooker too soon before the pressure reduced... Oh wow....big mistake, I have never done that before.. the soup finished up all over the kitchen, which took me ages to clean up.

I managed to contain the eruption with a tea towel but I lost a lot of liquid.

I remember my ex-wife did that one time. 

She was cooking a full Sunday dinner in the pressure cooker. I don't know what she was thinking but she took the cooker off the heat & opened the cover. Normally the pressure in the pot stops you from doing that but she had no problem.

We were the longest time cleaning our Sunday dinner off the ceiling!

I've never had green pea soup but I'm a big fan of pea soup made with brown split peas and a big old ham bone. I'm like you; it's more like pea and ham soup than just pea soup!

 

[Gregorius 2862]

On 1/21/2022 at 12:08 AM, Kath said:

I don't use split peas Merlin, I use whole dried green peas. 

I had a bit of of a situation today... I was impatient today and took the lid off the pressure cooker too soon before the pressure reduced... Oh wow....big mistake, I have never done that before.. the soup finished up all over the kitchen, which took me ages to clean up.

I managed to contain the eruption with a tea towel but I lost a lot of liquid.

So it's not a loss, there was a lot of liquid loss, yes, but the soup is almost solid now, so the addition of more liquid will not spoil it.

I had some tonight with a slice of bread and it was fab

I do add salt if I think it needs it... Pea & Ham soup needs salt.  Taste it when it's made to test the salt.

[Kath 1218]

Dvernb, you can't make good pea and ham soup without ham of some sort. I tend to treat it like pulled pork.  You know... the new trend of shredding meat.  I hate cubed ham in a soup, it's just not right... I like rustic, like granny used to make. That's how I've always done it, I guess I'm a granny now

[Kath 1218]

I've got a massive cream cake to eat, but pea soup will figure in a lunch in a few days.

 

[Kath 1218]

Guess what, it's Pea & ham soup for tea tomorrow, with a slice of buttered seeded bread.

Oh gosh I can already taste it.

[koolrebel 690]

7 hours ago, Kath said:

Guess what, it's Pea & ham soup for tea tomorrow, with a slice of buttered seeded bread.

Oh gosh I can already taste it.

Pea & ham soup is my favorite had it for lunch yesterday home made too....

[Kath 1218]

Oh yum, that was good.

Now, what's for tomorrow? .....

I live from one meal at a time to the next.  Tomorrow it's spiced chicken roasted in the Actifryer, served with mash, gravy and green beans....

Sunday will be a casserole of lamb hogget shoulder with carrot, celery, leeks, turnip, onions, green beans and peas added at the end.

I'm really looking forward to this.

[Gregorius 2862]

On 2/18/2022 at 11:26 PM, Kath said:

Oh yum, that was good.

Now, what's for tomorrow? .....

I live from one meal at a time to the next.  Tomorrow it's spiced chicken roasted in the Actifryer, served with mash, gravy and green beans....

Sunday will be a casserole of lamb hogget shoulder with carrot, celery, leeks, turnip, onions, green beans and peas added at the end.

I'm really looking forward to this.

Enjoy your meal! Buon appetito! Bon appétit !

[Kath 1218]

The spiced chicken was great, I actually had enough left over for lunch the next day.

The hogget was a little tougher than I expected after more than 3 hours cooking, but perfectly edible.  I will amend the meat further and add it back into the casserole, portion it up, then freeze it for later.

This has made me think... Perhaps I need to pressure cook the hogget meat before I casserole it next time... It's all an experiment guys... see how it goes.