Pea and Ham Soup

So.. I have finally made something from ‘Masterchef’….. You see I challenged myself to try the trickiest and most elaborate dish, one that will easily sort out the professionals from the pretenders the dish that requires great skill and care….. yeh right, not this little red caboose.

I was looking for a simple soup recipe and in my search stumbled on this one http://www.masterchef.com.au/pea-and-ham-soup.htm. I have added some extra vegetable with carrot, dropped the chili and used oil instead of butter a tradeoff between health and flavor.

A note of warning check the seasoning carefully, the ham hock I had was very salty and I did not need to add any more salt.

Sorry to disappoint but this is just good old fashioned winter comfort food, dead easy, stick it on after lunch, let it simmer until just before dinner, no fuss, no stress, get yourself a bowlful, a chunk of bread and curl up by the fire… deeelish!


Ingredients

1 tbsp oil or 50g butter
2 onions, finely diced
3 cloves fresh garlic, peeled and sliced
2 tsp Thyme Leaves
1 tsp Oregano Leaves
1 smoked ham hock
300g green split peas
1 1/2 – 2 L low salt chicken stock
1 cup peas, frozen
½ cup fresh parsley, chopped

Method

1. Heat oil or butter in a large pot and fry onion for 3-4 minutes, add in garlic, thyme, chili and oregano then stir for a further 2 minutes.

2. Add in the ham hock and split peas with the stock and bring to the boil, turn down heat to low and let the soup gently simmer for 1 ½ hours.

3. Take the hock out of the pot and shred the meat.

4. Place the frozen peas into the soup for 5 minutes and then blend the soup until smooth.

5. Add in the shredded ham and heat five minutes before serving, and finish with parsley.

6. For a creamy soup add 2 tsp of yogurt to each bowl of soup.

Recipie from www.masterchef.com.au

 

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3 Responses to Pea and Ham Soup

  1. Troy says:

    I have been cooking my mum’s pea/ham soup however the after affects are a concern. With my mum’s one you need to let the split peas sit in water over night, and the cooking takes a lot longer as you cook up the veg stock first. Not sure about the blending part, I love the idea of picking up the chunks of veg’s. I will send you my mum’s recipe, let me know if you can feel the love!

  2. Troy says:

    Passed onto my sister then to me from my loving mother.


    The way I make the soup it is a 2 day process. I don’t use precise measurements.

    Day 1. Making the stock

    Ingredients: 1 meaty smoked ham hock
    1 carrot
    1 onion
    1 celery stick
    2 bay leaves
    1/2 dozen whole peppercorns

    Peel the carrot and onion and place them and all other ingredients in a large pot and cover with water. Bring to the boil and then simmer gently for 2 hours. Cool and refrigerate overnight. Also soak overnight a packet of Mackenzie brand green split peas and 1/3 cup of pearl barley.

    Day 2. Making the soup.

    Ingredients: 1 packet of split peas (soaked overnights)
    1/3 cup pearl barley (soaked overnight)
    1 carrot diced
    1 onion diced
    1 celery stick diced
    1 med potato cubed
    salt and pepper to taste

    The stock will have jellied overnight and the fat that has solidified on the top can be removed. You will then need to heat the stock to liquefy it so you can strain the solids out . Discard the vegetables, peppercorns and bay leaf and remove the meat from the bone. The ham gets cut into smaller pieces and returned to the soup toward the end.

    Cook the onion in a little oil until softened and transparent. Add the carrot and celery and gently fry for a few minutes. Add the stock. Rinse the split peas and pearl barley and add to the stock. A bit more water may need to be added, depending on whether the peas are well covered. Bring to the boil and then gently simmer for about an hour. You need to stir regularly so it doesn’t catch on the base of the pot. After about an hour add the potato and cook for another half hour. stir quite frequently as this also helps to mush up the peas. Keep checking the peas and they are cooked when they are very soft. Add the ham in the last 5 minutes and salt and pepper to taste. The amount of salt required will depend on the saltiness of the ham hock. sometimes I put in a couple of teaspoons of powdered vegetable stock if the ham wasn’t strongly flavoured.

    Bon appetit!!

    • Chris says:

      Thanks Troy, no shortcuts here… sounds like a wonderfully flavorsome winter meal and the smell of it cooking will bring back warm memories of your Mum.

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