why does my pea and ham soup go a nasty dark green colour. I want it to be bright green. Any suggestions??

Answer 1

Try a couple drops of yellow food coloring.

Answer 2

Pea and Ham Soup

This soup is made with dried peas; these generally have to be soaked overnight, though it is possible to buy some that need only a few hours' immersion. It is slightly less trouble to make the soup with split peas - which have no skins - and here there is a choice of green or yellow. Pea and Ham SoupAlthough there is no difference in the taste, the latter give the soup a pleasant golden colour.


1 Ib/ 500 g/ 2 cups dried peas or split peas
4 oz/ 125 gl 1/2 cup diced pieces of cooked ham or a ham bone
1 large onion and a little fat (optional)
3 pts/ 1 1/2 lr/ 6 cups ham stock or water
cream (optional)
parsley (optional)
seasoning
(serves six)

Soak the peas as directed on the packet. Chop the onion, if used, and soften in a little fat over a low heat. Add the peas and water or stock and the ham bone if used.

Cook gently until the peas are soft - about an hour. Remove the bone and strip off any meat. This should be cut into small dice and reserved. Puree the peas in a blender or pass through a sieve. Adjust the seasoning. Add the diced ham and serve with a swirl of cream or a sprinkling of chopped parsley on top.

Answer 3

If you are using fresh peas (in my opinion frozen are just as good) then i would blanch them in boiling water for one minute and then put them straight into a bowl of ice water. This process keeps the natural colour without adding any preservatives. Add the pease towards the end and blitz as soon as possible. I love a pea and ham soup-fancy sharing?

Answer 4

I presume you are useing split peas and starting from scratch. Don't over cook your peas. Make sure the ham hock has no skin. And add either soup cream or heavy cream before pureeing.

Answer 5

I use tinned peas, drained, whizzed up with either chicken or vegetable stock, fresh mint and a swirl of cream - always turns out a nice bright green colour

Answer 6

use frozen peas, do not cook them before putting into soup, do all the other neccessary bits, THEN add the peas allow to warm through then liquidise and add ham, heat to serve, will stay nice & bright green.

Answer 7

i understand a trick it somewhat is used to make pesto sauce outstanding eco-friendly is to function some spinach. it ought to be that they are pureeing a small quantity of spinach into the soup to furnish it a brighter eco-friendly shade, without changing the flavor.

Answer 8

Use a good food colorant

Answer 9

I would add some lemon juice. This always prevents oxidization for me.

Answer 10

Put a pinch of baking soda in it