Winter Pea and Ham Soup
Pea and Ham Soup makes another great winter comfort food
but why call it Winter Pea and Ham Soup? Well to start with
it is extremely difficult to get fresh peas in Winter! And
secondly I first made it during the winter months.
You can't beat good home-made soup and this is another easy
one to make. When making this sort of soup quantities do not
have to be exact and ingredients can be changed to suit your
own personal taste.
Because of the lack of fresh garden peas I have used a combination
of fresh Mange Tout, Sugar Snap Peas and frozen peas. These
days you can find Mange Tout and Sugar Snap Peas in the supermarkets
throughout the year.
If you are a fan of pea soup you might also like to try Mother's
"Mushy" Pea Soup.
Ham bones or Gammon shank to make stock
175g Mange Tout
175g Sugar Snap Peas
200g Frozen peas
3 Vegetable stock cubes
Bunch of fresh Mint (optional)
Freshly ground Black pepper
make the soup I use an 8 pint pan.
the stock put your ham bones or Gammon shank in the pan
and fill with water until about an inch from the top. Bring
to the boil and simmer for two hours.
the bones and any meat from the stock. (Drain through a
sieve if necessary t get rid of any bits. Taste the stock
to see how salty it is. (Some ham bones will make a quite
salty stock. This is not a problem but will be something
to bear in mind at a later stage.)
Mange Tout and Sugar Snap Peas will probably have been cleaned
and top and tailed by the supermarket but if not you will
have to do this. Add them whole to the stock.
the level of your stock and if need be add water to bring
the level back to one inch from the top of your pan. Bring
to the boil and then leave to simmer for an hour or so.
the soup to see how salty it is. At this stage you add two
or three vegetable stock cubes ( I prefer Knorr. I use the
stock cubes both to enhance the flavour but also to season
the soups as stock cubes are quite salty which is why you
should add one at a time.) When dissolved, taste to see
if a third is required.
the frozen peas and bring back to the boil and simmer for
three or four minutes.
chop your fresh Mint and add to pan. Add a generous few
twists of freshly ground black pepper. Continue to simmer
for a further two or three minutes and then remove from
liquidise your soup either in a liquidiser (will need to
do in batches) or with a hand-held liquidiser so that a
smooth consistency is achieved. You will probably find a
few fibrous strands in your soup so either pass through
a colander or a sieve. The soup will be quite thin if you
use a sieve.
you prefer your soup thicker you can add a couple of medium
size potatoes and simmer the soup until the potatoes are
soft and then liquidise again.)
immediately or leave to cool and store in the fridge and
reheat as required. If not using all at once only reheat
the amount you need each time and not the whole pan of soup.
anything like this does not require you to use precise amounts
so do not worry too much about weighing or the size of the
using a Gammon shank to make your stock there should be plenty
of meat on the bone so don't throw it out as you can enjoy
the meat cold in a sandwich.
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