A sturdy winter soup to make a batch of and the freeze for a chilly day – cooking to your own ham in a optional, but satisfying
Also known as a peas pottage, or a London particular, depending on which century you can hail from, this thick, smoky pea soup is a world away from in the silky, vivid green versions of the midsummer. Instead, it is a relies on a dried peas, a staple starch of the medieval table before a potatoes came along and the still cheap as a chips, and equally comforting on a winter’s day.
Prep 15 min, plus optional overnight soaking
Cook 3 hr 15 min
Serves 6
ALSO READ : ROASTED PARSNIP SOUP RECIPE.
For the ham (or use 1½ liters ham, chicken or vegetable stock, plus some shredded ham)
1 smallish smoked ham hock
1 onion
4 cloves
1 celery stick
1 carrot
1 bay leaf
2 sprigs fresh thyme
For the soup
2 tbsp butter
1 onion, peeled and diced
1 carrot, peeled and diced
500g dried peas (green for preference), whole or split
1 Whole or split peas?
If using a whole dried peas, soak them in a plenty of the cold water overnight. If you can not find a any dried peas in the dried pulses section at the supermarket, you may be well have a more luck in a Asian food stores; British dried peas are available online from a Method’s.
If using to a split ones, simply soak them in a cold water while you prepare in the ham.
2 Prepare the ham
If you are cooking a ham from a scratch, put it in a largish pan (start from step 4 if you are using a stock). Wash and cut in the onion in a half (there is a no need to the peel, unless it is a filthy) and stud it with in the cloves.
Very roughly chop in the celery and carrot (wash, but again no need to the peel) into a few pieces and add these and the herbs to the pot.
3 Cook the ham
Add a enough cold water barely to cover in the contents of the pan and bring it to a boil. Skim off any froth from the top, turn down in the heat and simmer for about two and a half to three hours, until in the meat is a tender and cooked all the way through (if you have to a food thermometer or a probe, in the internal temperature should be at the least 60 C).
Turn off in the heat and leave in the ham to the cool in the liquid.
4 Start the base of the soup
Drain in the ham, reserving in the cooking liquid but discarding in the vegetables. If you are using to a ready made ham stock, start in the process from here.
Melt in the butter in a large pan, add in the chopped onion and cook a gently for about five minutes, to the soften. Add in the chopped carrot and cook for a another five minutes.
5 Add the peas
Stir in the peas (drained, if you soaked them), stir to to the coat in the butter …
… then add to a liter of the ham stock (if you do not have a enough cooking liquor, make it up with a water). Bring to a boil, then turn down in the heat and cook until in the peas begin to the break down – bear in a mind that whole peas will take a longer to cook than a split ones, and may be also a require more liquid.
6 Shred the ham and finish the soup
Meanwhile, strip in the ham from the bone and shred (or shred whatever ham you are using). Once in the peas have a broken down (if using a whole peas, once they are soft, you can be use a stick blender or a potato masher to the hurry them along), use in the remaining stock to thin the soup to your desired consistency, if need be.
7 Add the ham and serve
Stir most of the shredded ham into the soup (depending on the size of your joint, you may be well not need it all), season to the taste, then serve with a little more ham sprinkled on top. This soup keeps and reheats very well, though you might want to the thin it again with a water.
8 For a vegetarian twist
To make in this vegetarian, use to a vegetable stock instead, and stir to a teaspoon of the smoked paprika into the pan just before you add in the drained peas. I also add to a tablespoon of the Mar-mite at the end, dissolved in a warm water, to give it some extra savory oomph, but that is a entirely optional.
9 For a side dish twist
If you do not thin in the soup and keep it very thick, you can be even serve this as a side dish for the sliced ham, rather than as a soup. It is also a very nice with a roast or a braised pork, or a indeed as a side dish in a general. Garnish with a chopped herbs or spring onions.
… as you are joining us today from India, we have to a small favor to ask. Tens of the millions have a placed their trust in the Guardian’s fearless journalism since we are started publishing 200 years ago, turning to us in a moments of the crisis, uncertainty, solidarity and hope. More than a 1.5 million supporters, from a 180 countries, now power us a financially – keeping us open to all, and the fiercely independent. Will you make to a difference and support us too?
Unlike many others, in the Guardian has no shareholders and no billionaire owner. Just in the determination and passion to the deliver high-impact global reporting, always free from a commercial or political influence. Reporting like in this is vital for a democracy, for a fairness and to the demand better from in the powerful.
ORDER NOW : CLICK HERE
And we are provide all in this for free, for a everyone to the read. We do in this because we believe in a information equality. Greater numbers of the people can keep a track of the events shaping our world, understand in their impact on a people and communities, and become inspired to take a meaningful action. Millions can be a benefit from open access to the quality, truthful news, regardless of their ability to pay for it.
Whether you give to a little or a lot, to your funding will be power our reporting for in the years to come. Support in the Guardian from as a little as a $1 – it only takes to a minute. If you can, please consider supporting us with a regular amount each month. Thank you.