how do u make pea and ham soup???

Answer 1

Here is the recipe for split pea and ham soup, the website also has pictures !:
http://www.cookuk.co.uk/soup_starter/split-pea-ham-soup-recipe.htm

Answer 2

Split Pea And Ham Soup
Yield: 8 Servings

Ingredients

1 meaty ham bone, cracked
2 c green split peas
1/2 c chopped onion
2 bay leaves
1 ts salt
1/4 ts celery seed
1/4 ts dried marjoram
1/8 ts thyme
2 qt hot water

Instructions

Place all ingredients in cooker. Add the hot water. Cover and cook on LOW
for 10 to 12 hours. Remove bones; cut off meat and add to soup.

Makes 6 to 8 servings

Answer 3

Here's mine, from memory.

1 bag of dried green split peas
1-2 smoked ham hocks
1 red onion, chopped
About 1/3 of a stalk of celery, chopped
A couple huge spoonfuls of minced garlic (from a jar)
1 potato, diced small (don't have to peel it)
A few good sprinkles of leaf marjoram
3-4 bay leaves
Freshly ground pepper

Combine all that in a crockpot with about 6 cups of water, set on the high setting, and wait!

For variations you could put some chopped up baby carrots in there, extra ham, or more water if you like a thinner soup. Remove the bayleaves before you eat it. And you don't need extra salt because the ham hocks will take care of all that flavor.

Answer 4

this is a great recipe and easy to make

1 ham shank (soaked overnight in cold water)
1 pk of dried green mushy peas (soaked overnight in cold water or as per pack instructions) - or at a pinch, 1 bag of frozen mushy peas
1 leek
3 carrots
black pepper
creme fresh (optional)
corriander leaves (optional)

the day before:
prepare the ham shank and peas.
Cover the ham shank with cold water and leave to soak, change the water about three times to get rid of excess salt. Soak the dried peas, if using in a seperate bowl or pan according to the instructions on the pack.
The following day:
Slice up the leek and carrots and saute 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. Turn the heat to medium and, cover pan with a lid and cook gently for about an hour until peas are soft and ham shank is cooked.
Take the ham shank out of the pan and carve into nice chunky pieces then add back to the pan. Stir well and taste for seasoning, add salt only if needed as the ham shank should be salty enough, add dumplings now if using and cook gently for a further twenty minutes then serve. The peas should be comfortably mushy and the ham beautifully tender, serve hot to take a trip back to the food your granny used to cook or bring it up to date by blitzing it in a blender and adding a swirl of creme fresh and corriander leaves

enjoy!

Answer 5

Ive tried lots of ways, but this is the best Ive found
Split Pea Soup with Ham
Chef Mick Rosacci, Tony’s Meats & Specialty Foods


1 lb. dry green split peas
1-2 lb. smoked ham hocks
1/4-cup olive oil
4 cups mirepoix (about 1 onion, 2 stalks celery, and 4 carrots, chopped)
1 tsp. salt, pinches of black and crushed red pepper
large herb bundle (plenty of sprigs of fresh parsley, thyme, other herbs, and 1-2 bay leaves - tied with cotton string)
8 cups water
2 cups chopped red potatoes
3/4 lb. smoked ham cubes

Have your butcher saw ham hocks into steaks roughly 1.5-inch thick. Combine ham hock and peas in an 8-quart pot and add enough water to cover peas by at least 2 inches. Bring to a boil for two minutes, cover pot and rest at least one hour. Drain & rinse.

In the now-empty pot add 1/4-cup olive oil, garlic, mirepoix and 1/2 tsp kosher salt, saut̩ing until soft. Add back peas and ham shank along with 8 cups of water. Bring to a boil and skim. Add potatoes ham and bring back to a boil; skim. Reduce heat and simmer for 1 Р1.5 hours uncovered, skimming and stirring regularly. Add water if soup gets too thick.

Remove ham shank to cool and smoosh the peas against the sides and bottom of the pot as desired – or puree with an immersion blender. If you like your soup chunky, skip this step and see variation that follows. Once cool, pick the meat from the ham shank and add back to pot, simmer and check for final seasoning.

Answer 6

When I make it, I cheat I get a bag of frozen peas and boil them up cover them with water and add an onion, then blitz them up using a food processor add pepper and mixed herbs (no salt) then get some chunky ham or gammon off cuts and cut really small and throw them in to the mix, don't blend again.

Answer 7

Everyone's recipes look pretty good.

Sometimes it is really hard to get dried green split peas. The yellow ones are much more common and work just as well, even if the colour is not what you are expecting.

Answer 8

with peas and ham

Answer 9

LOL -- the way I make it is to open a can of Campbell's or Progresso.

Answer 10

Dental floss and cheese and onion crisps