Best 5 Frozen Pea Soup With Ham Recipes

QUICK GREEN PEA SOUP WITH HAM

Steps:

• In a large pot or Dutch oven warm the olive oil and butter over medium-high heat. Roughly chop the carrot matchsticks and add them to the pot. Cover the pot.
• Chop the onion and add it to the pot. Stir and cover.
• Finely chop the ham. Add it. Stir and cover. Reduce heat to medium.
• Put the frozen peas into a large microwave-safe bowl. Heat on high for 4 minutes. Stir. Heat for 2 more minutes. They should be hot.
• While the peas are heating, mince the garlic cloves and add them to the pot. Cook for 30 seconds and then pour in the chicken broth along with the salt, thyme and black pepper. Stir and cover. Increase heat to high and bring the broth up to a boil. Reduce heat to a simmer.
• Once the broth is simmering and the peas are hot, use a ladle and scoop some broth over the peas. Use an immersion blender to puree the pea mixture until it's mushy. (You can alternately do this in batches in a blender). Put the lid back on the pot and let the broth simmer until the carrots are tender.
• Transfer the mushy peas into the broth and stir. Heat through. If you like your soup thinner, add more broth.

PEA & HAM SOUP

Steps:

• Heat a knob of butter in a saucepan and when lightly foaming gently cook 1 chopped onion until softened, but not coloured.
• Tip in 1 peeled and diced medium potato and stir to coat in butter, then pour over 1l ham or pork stock. Simmer until softened.
• Tip in 500g frozen petit pois and bring back to the boil. Cook for a couple of mins.
• Remove from the heat and blend until smooth. Stir in 300g diced ham and serve.

HAM AND PEA SOUP

Steps:

• Place bacon in a large pot and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels; crumble into pieces when cool.
• Reduce heat to medium-low and add bacon grease to the pot. Add celery and onion; cook and stir until starting to brown. Slowly pour in water; bring to a boil. Reduce heat, cover, and cook until vegetables are soft, about 1 hour.
• Return bacon pieces to the pot. Sprinkle in thyme, sage, onion powder, parsley, and white pepper; stir to combine. Add cubed ham; simmer soup for flavors to combine, about 30 minutes.
• Stir peas into the soup; cook until very tender and they start to disintegrate into the soup, about 30 minutes.

HAM AND SPLIT PEA SOUP RECIPE - A GREAT SOUP

Steps:

• Place the butter in a large soup pot over medium-low heat. Stir in onion, celery, and sliced garlic. Cook slowly until the onions are translucent but not brown, 5 to 8 minutes.
• Mix in ham, bay leaf, and split peas. Pour in chicken stock and water. Stir to combine, and simmer slowly until the peas are tender and the soup is thick, about 1 hour and 15 minutes. Stir occasionally. Season with salt and black pepper to serve.

GREEN PEA AND HAM SOUP

Steps:

• Make the broth:
• Combine the hocks, vegetables, bay leaf, peppercorns, and 8 cups of water in a medium stockpot and bring to a boil over high heat. Turn the heat to low, put the lid on, and cook at a nice steady simmer until the meat on the hocks is so tender it's almost falling off the bone, 4 to 5 hours.
• Carefully remove the hocks and put them in a big bowl. Strain the cooking liquid through a sieve into the bowl, and discard the vegetables and aromatics. Let the hocks cool in the liquid.
• When the hocks are cool enough to handle, pull off the meat in bite-sized chunks. Discard the bones and any hard bits and some of the fat, but don't throw away the skin-I add the skin to the soup in thin slices, along with the chunks of ham. You don't have to, but I like the way it goes sticky in the soup. You can keep the stock and meat (moistened with a splash of stock) in separate airtight containers in the fridge for up to two days. Gently warm the meat and skin before proceeding with the recipe. This recipe requires only 4 cups of stock-you may freeze the leftover stock for up to a month for your next batch of soup.
• Make the soup:
• Put the butter in a large pot that has a lid and set it over medium heat. Once the butter starts to froth, add the onion, carrot, and salt and stir. Cover the pot and cook, stirring every now and again, until the onions are soft and creamy (but not colored) and the carrots are tender but firm, about 15 minutes.
• Add the wine and bring it to a boil (turn the heat up if you need to). Let the wine boil until it's all but gone, about 5 minutes. Add the mint and 4 cups of the ham broth and bring the liquid to a boil, then add the peas. (At this point, the carrots will have bobbed to the top. I like to pick out most of the carrot chunks before pureeing the soup, then add them back after. That way, you can nibble on them in the soup, getting that bit of texture.) Cook at a simmer until the peas are warmed through and tender, about 5 minutes.
• Blend the pot's contents, in batches, until smooth. Return all the bright-green pea puree to the large pot, add the ham pieces and carrots, and cook at a very gentle simmer for about 5 minutes, just to let the flavors mingle and heat the ham. Have a taste, and season with salt. How much you need to add will depend on how salty the ham hocks are.
• Add a generous drizzle of olive oil, several twists of black pepper, and the torn mint leaves. Then add the crème fraîche in little blobs here and there, so everyone will get a bit. Serve the soup in the pot, with small bowls along-side.