How not to make pea soup

**blackgang** · 22-05-2007, 09:22 PM

OK, I like my pea soup real thick kinda, and I like the flavor from ham hocks, got nice smoky flavor with the good stuff from boiling the bones.
The ribs that the bacon is cut from then go into my BBQ/smoker for a few hours and then we eat em. BBQ RIBS, yea maam

**peterpan** · 22-06-2007, 08:41 AM

I make Pea & ham soup every couple of weeks, sort of a Non recipe really, I start off by tossing 500g of dried split peas in to soak up some water for a couple of hours

Then toss in Hock in water, I buy these from Big C, they call them German Pig leg, its got a bacon like meat on it, take off the skin and some of the meat. Bang it in apot together with, what ever you think of, coriander, onion garlic bit of lime and simmmer for an hour or so to make the stock.
When its ready toss out all the solids except any meat thats come off the bone.

Then throw in yer Split peas, some celery, Pre softened garlic & onion cooked in olive oil.
Cook for an hour and then I take it all out and run it through a blender to "mush it up" back in the pot, add some cut up carrot & potato, a TB spoon black pepper,The pork meat that you have previously taken off the bone cook for another 30 mins, ready to serve.

This gives you a seriously thick soup, good flavour and a bit of texture.
500Grm of peas give a big pot of soup, use what you need then freeze I get 5 soup bowls extra in the freezer.

Serve with crusty bread, Yummy

**kingwilly** · 22-06-2007, 10:12 AM

Originally Posted by Marmite the Dog

Are you related to KW?

I think that mess is worse than anything that KW dreamed up. However, I do think the title is somewhat misleading, can a mod change it please?

**slimboyfat** · 31-07-2010, 10:28 PM

I made pea soup today.

Took about half an hour for the prep, as I don't have a sharp knife and my daughter wanted to help, and a couple of hours on the hob cooking. There were only the two of us dining this evening which is just as well as our large saucepan has gone missing since our apartment move, or my wife has just hidden it somewhere.

Chop up a large carrot and an onion. Put these in a saucepan along with a knob of butter and cook until they are soft.

Add 250g of yellow split peas and around 1.5 litres of water and a teaspoon of salt. Simmer for 2 hours and then its done. When you feel like it then just chuck the ham in.

No photos because
1) we ate it all before I thought of it and
2) it looks like sick

**dirtydog** · 31-07-2010, 10:48 PM

Originally Posted by dirtydog

so it's time to start chucking it into the liquidiser machine, so you got all the bottom stuff mushed up and in a gooey mess, but now all the top bits are stuck to the sides, this was becoming a real mess, I was only trying to do a small amount each time and then trying to get the slop out, an easy way round this is to chuck some water in there, shame they didn't mention that on any of the recipes I read, by now of course the mixer is a poxy mess,

Last week I found out where I went wrong on this, this is a mistake anybody could make, when you buy a liquidiser you get all these different containers, these are all different sizes, I obviously assumed you used the one for the quantity you want, little did i know that some chop stuff and some are used for making things like seeds into powder, the last time I made salsa I used the small container again, now salsa juice is quite nice but I missed the texture of actually chewing on chunks of tomato, anyway, I know now.....

**jandajoy** · 31-07-2010, 10:52 PM

Originally Posted by dirtydog

Last week I found out where I went wrong on this

I beg to differ.

You went wrong by trying to turn frozen garden peas into pea soup.

It don't work.

**dirtydog** · 31-07-2010, 10:59 PM

Well yeah, that bit didn't work either, it was a good idea at the time though.

**Jet Gorgon** · 01-08-2010, 12:32 PM

Frozen peas are great in borscht, but only if you add at the very end and only to what you serve right then. Else they go to moosh.

**patsycat** · 01-08-2010, 02:30 PM

It's taken you three years to realise your mistake!!!

**slimboyfat** · 08-08-2010, 10:12 PM

So I made pea soup today as the wife was out and the kids asked me to make it again (2nd weekend in a row)

Took some pics this time. I had an assistant for once too, my daughter suddenly took an interest and helped me cut up the vegetables and did her turn stirring the pot.

**Propagator** · 09-08-2010, 04:23 PM

That looks good SBF

**kingwilly** · 09-08-2010, 04:46 PM

I hope you feed them more than a bowl of ham and pea soup for dinner.

**slimboyfat** · 09-08-2010, 06:02 PM

Originally Posted by Sir Wilson

I hope you feed them more than a bowl of ham and pea soup for dinner.

Two bowls and some bread.

Pretty good way to get them to eat some vegetables actually

**grasshopper** · 14-08-2010, 06:36 PM

Highly commended SBF! Just chop onion, garlic, a little oil heated. Add those ingredients and stir till soft and change colour. Then add litre of vegetable stock, can of tomatoes, chopped, handful of peppercorns and the odd bay leaf. Heat for a while, add the ham hocks or bacon bones, cover with water and simmer. At this point you can finely chop a few rat poo chillis and add them if you like the "supicy" flavour.
When the meat comes away from the bones you can debone and discard. Then add the split peas or brown lentils (my choice), simmer again till the lentils are mushed. Remove from heat and let stand for while.
Put some crispy italian style bread rolls in the oven and heat till crisp on outside.
Ladle the soup into bowls, assign every one a bread roll and pig in! Note! Can use butter on the rolls if you choose.

Sort of an Italian recipe used and passed on to me by my ex. Damn, but I do miss her lasagna though!

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