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Green Pea & Ham soup


Kath

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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.

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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.

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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.

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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.

pY7wQsJ.jpg

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  • 3 weeks later...

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.

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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 !

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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.

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  • 10 months later...

An update on the hogget.  I had a joint in the freezer.  I decided to pressure cook it in my Instant pot for 1:30hrs in there.  It was a little overdone on the outside (next time I will cover it in foil)  The lamb inside was so tender, it was like spring lamb which is SO expensive.  I portioned it up and froze 4 portions with that wonderful gravy.  I will be enjoying it for weeks to come.

Don't shy away from Hogget, it just needs a little more cooking, a pressure cooker will do that for you.

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  • 4 weeks later...

Oh, I forgot, I still have one portion in the freezer to enjoy... How is it that whenever I talk about pea and ham soup... I can actually taste it......

Anyone would think from my food posts that I would be the size of a house... it's the opposite in reality, I need to put on weight, I'm terribly thin, but I can not put on weight... dunno why, I really try, I guess I take after my mother.

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