I really like soup, and of all of the recipes I do know by coronary heart, cut up pea and ham soup is certainly one of my favorites. Yellow cut up pea soup has an extended historical past in Quebec the place I used to be born, and it nonetheless feels jogs my memory of my childhood once I make it. Pea soup has a good older historical past in Nice Britain, the place it was referred to as pease pudding. The recipes are comparable, though it was usually inexperienced peas used within the British variants.
Actually, you need to use any type of ham you need to make cut up pea and ham soup and it’ll end up nice. I used to be as soon as given 400 kilos of cut up peas by a good friend, so I’ve had loads of alternative to experiment, and I’ve provide you with a recipe that I’m most pleased with.
First, you begin off with a smoked ham hock. It is vital that or not it’s smoked, because it provides a beautiful dimension to the soup. It must also be salted, but when it’s not you may merely add salt to your soup. (One other benefit of smoked hocks is that they maintain for alongside time. Smoking was one of many first strategies of meals preservation, and it really works nicely. In the event you intend to maintain one for a very long time, then you may at all times freeze them).
Chop up one medium onion and one massive carrot and add them to a soup pot together with the hock. Add eight cups of chilly water and a wholesome pinch or two of rosemary, and convey all of it as much as a sluggish boil. Scale back the warmth and let this simmer for at the very least an hour, ideally two. The longer you let it simmer, the extra taste you will extract from the hock, and the extra tender it’s going to develop into.
After you’re completed simmering, take away the hock and let it quiet down. Add two cups of cut up peas to the pot and convey it again as much as warmth. It’s going to take about half an hour to 45 minutes for the peas to melt. Whereas they’re cooking, and as soon as the hock has cooled down sufficient, minimize off any fats and shred the meat from the bone. Chop up the meat and set it apart.
When the peas have softened sufficient, use a stick blender (additionally referred to as “immersion blender”) to mix all of it. (If you do not have a stick blender, cease studying instantly and go and purchase one, as a result of they’re extraordinarily helpful.) I choose to depart some chunks for texture, however it’s not that essential.
After mixing the soup, add the shredded or chopped ham again in, and let it come as much as warmth once more. it’s now able to serve.
You may discover that I did not use loads of actual measurements on this recipe. There are loads of issues you may change on this recipe, however the one factor you need to follow is the four-to-one ratio of water to separate peas. Something extra and it is going to be too runny; something much less, and it will not be liquid in any respect. One other piece of recommendation I ought to supply is that if you happen to resolve so as to add some other substances, make certain they aren’t acidic like tomatoes or vinegar. Acid makes the pores and skin of the peas powerful, and so they will not mix nicely.
I ought to be aware that this soup retains nicely. It is a good factor too, as I often have sufficient left over to deliver for lunches to work for the following three days. I often get feedback from my coworkers concerning the superb scent, particularly once I use a smoked hock. Do that recipe, and you will get compliments, too. On the very least you will have a beautiful soup!