I like to drink soup, and all the recipes I know in my heart, peas and ham soup are one of my favorites. The yellow pea soup has a long history in Quebec where I was born. When I did it, it still reminded me of my childhood. Pea soup has a long history in the UK, where it is known as pea pudding. The formula is similar, although it is usually the green pea used in the British variant.
Really, you can use any form of ham, you want to make peas and ham soup, it will get very good. I have been given 400 pounds of peas by a friend, so I have a lot of opportunities to experiment, and I have put forward a recipe that I am most satisfied with.
First, you start with smoked ham. The important thing is that it is smoked because it adds a wonderful dimension to the soup. It should also be salted, but if not, you can simply add salt to your soup. [Another advantage of smoking is that they can be preserved for a long time. Smoking is one of the first ways to preserve food and works well.
Chop a medium onion and a large carrot and add to the stockpot and hot pot. Add 8 cups of cold water and one or two pieces of rosemary, then slowly boil. Reduce the amount of heat and let it cook for an hour, preferably two hours. The longer you spend, the more you extract from the hock, the more tender it will be.
After the cooking is complete, remove the hock and let it cool down. Add two cups of peas to the pan and heat them to heat. Softening of the peas takes about half an hour to 45 minutes. When they are cooking, once the hocks cool down, cut off any fat and chop the meat from the bones. Cut the meat and set aside.
When the peas have softened, they are mixed together using a rod stirrer [also known as an "immersion stirrer"]. [If you don't have a stick mixer, stop reading and buy one immediately because they are very useful.] I prefer to leave some texture blocks, but it doesn't matter.
After mixing the soup, add the chopped or chopped ham and let it heat again. It is now ready.
You will notice that I have not used a lot of accurate measurements in this recipe. You can change a lot in this recipe, but what you should stick to is that the ratio of water to pea is four to one. More things, it will be too drooling; nothing, it will not be liquid at all. Another suggestion I should provide is that if you decide to add any other ingredients, make sure they are not as acidic as tomatoes or vinegar. The acid hardens the skin of the peas and they do not mix well.
I should pay attention to this soup is delicious. This is also a good thing, because I usually have enough time left to bring lunch for the next three days. I often receive comments from colleagues about this amazing smell, especially when I use the smoked hocks. Try this recipe and you will be praised. At least you will have a wonderful soup!
Orignal From: How to make pea and ham soup
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