Do you make pea & ham soup from scratch??
Got me piggy hock ready for the soup.
I want to make some tomorrow….. but I heard the other day… the yellow peas..(don’t eat poopie coloured soup) should be soaked overnight.
So …………………………
Are you a soaker???
Lucky1 said:
Do you make pea & ham soup from scratch??Got me piggy hock ready for the soup.
I want to make some tomorrow….. but I heard the other day… the yellow peas..(don’t eat poopie coloured soup) should be soaked overnight.
So …………………………
Are you a soaker???
you don’t have to. I usually don’t think of it the day before :)
you can “quick soak” by pouring boiling water over them and letting them stand for a couple of hours.
bluegreen said:
Lucky1 said:
Do you make pea & ham soup from scratch??Got me piggy hock ready for the soup.
I want to make some tomorrow….. but I heard the other day… the yellow peas..(don’t eat poopie coloured soup) should be soaked overnight.
So …………………………
Are you a soaker???
you don’t have to. I usually don’t think of it the day before :)
you can “quick soak” by pouring boiling water over them and letting them stand for a couple of hours.
I tend to just throw them in the pot and if needed at the end… remove meat and blend the rest….chop any chunks of meat and add back in the soup.
So by soaking them, is the flavour smoother?? More intense?? Or just don’t need to cook as long???
Lucky1 said:
So by soaking them, is the flavour smoother?? More intense?? Or just don’t need to cook as long???
I couldn’t really tell you but I sometimes find that my peas are still a bit hard (aldente?) in the middle, but then maybe I just need to cook them longer! lol!
If I remember rightly I think I read somewhere that you need to soak the bigger pulses but with lentils and split peas it’s not necessary.
Lucky1 said:
So by soaking them, is the flavour smoother?? More intense?? Or just don’t need to cook as long???
Generally Lucky, with the yellow peas .. they need soaking , it cuts cooking time , and the end result is better, but as was suggested , just pour over some boiling water and leave to cool. I have a ham hock too, going to make a batch of it tomorrow. I use the green peas though, just prefer them.
Happy Potter said:
Lucky1 said:
So by soaking them, is the flavour smoother?? More intense?? Or just don’t need to cook as long???
Generally Lucky, with the yellow peas .. they need soaking , it cuts cooking time , and the end result is better, but as was suggested , just pour over some boiling water and leave to cool. I have a ham hock too, going to make a batch of it tomorrow. I use the green peas though, just prefer them.
Goes it taste any different with the green peas???
Being a green freak, you’d think I’d jump at a bowl of green poopie coloured soup…..LOL
bluegreen said:
Lucky1 said:
So by soaking them, is the flavour smoother?? More intense?? Or just don’t need to cook as long???
I couldn’t really tell you but I sometimes find that my peas are still a bit hard (aldente?) in the middle, but then maybe I just need to cook them longer! lol!
If I remember rightly I think I read somewhere that you need to soak the bigger pulses but with lentils and split peas it’s not necessary.
hhhmmm think I’ll give them a soak overnight, only me that eats this soup…. so I’ll only harm myself…LOL
Lucky1 said:
bluegreen said:
Lucky1 said:
So by soaking them, is the flavour smoother?? More intense?? Or just don’t need to cook as long???
I couldn’t really tell you but I sometimes find that my peas are still a bit hard (aldente?) in the middle, but then maybe I just need to cook them longer! lol!
If I remember rightly I think I read somewhere that you need to soak the bigger pulses but with lentils and split peas it’s not necessary.
hhhmmm think I’ll give them a soak overnight, only me that eats this soup…. so I’ll only harm myself…LOL
LOL!
I haven’t tried the yellow split peas, I just prefer to stick to what I know works :)
So is there a difference between the yellow and the green….??? Or is all in the colour scheme…LOL
I picked my hock up at the markets where I buy my bacon, cheese and thought it looked lovely. Better on the eye than the bones at the stupidmarkets.
Lucky1 said:
So is there a difference between the yellow and the green….??? Or is all in the colour scheme…LOL
I actually don’t know, you would think I would know that lol..
The hock is easier as the bacon bones can often leave tiny bones in the soup.
PS If you want my pea and ham soup recipe, I’m happy to share it.
PS If you want my pea and ham soup recipe, I’m happy to share it.
————————————————-
Oh yes please….mine is the basic peas, bone, onion and water…. then boil the crap out of it.
Lucky1 said:
PS If you want my pea and ham soup recipe, I’m happy to share it.
————————————————-
Oh yes please….mine is the basic peas, bone, onion and water…. then boil the crap out of it.
Yes mines similar, but it’s not on my pc,, I’ll be back in a minnie :)
I can’t stand pea & ham soup. As a kid I loved it. My mum hated it and the three of us (dad & two kids) would gang up on her and have it for Sunday dinner. Not sure what happened, but the smell of it turns my stomach.
I’m actually not a big fan of soup. I don’t like squishy floury pulses, so all the heavy winter soups are no-go zones. When I toured in Victoria and stayed with people it was my main trial – having to eat winter soups. I survived, but I didn’t develop the taste.
I do cook some soups. My favourite is Italian sausages, which are mainly pork and fennel, and leek. Take the skins of the sausages, brown them with onion & garlic, add the leek, zucchini, oregano and marjoram. When the leeks are nice and soft add chicken stock, boil and then simmer for about 5 minutes, serve. Bee-you-tit-ful. I found a recipe somewhere to make your own Italian sausages, which saves on removing skins – you just don’t put them on in the first place.
I also make Orange soup. Name refers to the colour – pumpkin, sweet potatoe and carrot. Yummy. Cook all the veg in chicken stock and whatever herbs you think are nice. Strain, mash, add back in enough stock to make it a reasonably thick consistency. Add cream to thin and heat to serve. I picked up the most perfect Jap pumpkin last time we went country. It was so thick and creamy that I used milk instead of cream.
I make the following soups.
Vegetable soup (make my own stock too)
cream of chicken soup
chicken & veg soup
spud & leek soup
pea & ham soup.
Think thats all of them.
I don’t eat tin or packet soups……errk
Split Pea Soup
250 grm split peas
6 cups water
one onion finely chopped
3/4 cup finely chopped celery
3/4 cup grated carrot
Ham hock
2 bay leaves
pinch of thyme
1/2 cup fresh parsley chopped
salt & pepper to taste.
Put all into large saucepan and cover, boil for 2 hours.
Remove hock, chop meat and return to soup.
Happy Potter said:
Split Pea Soup250 grm split peas
6 cups water
one onion finely chopped
3/4 cup finely chopped celery
3/4 cup grated carrot
Ham hock
2 bay leaves
pinch of thyme
1/2 cup fresh parsley chopped
salt & pepper to taste.Put all into large saucepan and cover, boil for 2 hours.
Remove hock, chop meat and return to soup.
Many thanks……. my lunch for tomorrow:)
Having taken a toxicology unit at uni – I wouldn’t eat tinned soup if you paid me. I refuse to buy it. Hubby whinges, so I’m trying to keep a heap of home made soups in the freezer. At the moment there’s orange soup and vegetable soup (which I think is revolting, but the others seem to like it). I make a HUGE batch in the slow cooker; and then pack it in cup size serves in freezer bags. A cup is enough for one person for lunch or a Sunday dinner. But I do have to expand my repertoire of frozen soups.
On my list of things tomorrow (aside from clean, wash, mop LOL) is cook muffins, cook biscuits, cook soups. It’s supposed to rain tomorrow and its cold tonight, so it might be a good day for the oven to be on.
I wouldn’t eat tinned soup if you paid me.
——————————-
Ditto.
Some of those soups look like stews and make women hairy too.
Ah Ha! Got on. I’m a soaker. The peas disolve away during the cooking when they have been soaked o/n. Makes for a smooth pea soup. The other reason that they are supposed to be soaked is to lessen the wind impact on your insides. Works even better if you change the soaking water 2 or 3 times over 24hrs, before cooking.
Some of those soups look like stews and make women hairy too.
————————-
Feed it to some bald men. LOL.
Lucky1 said:
I wouldn’t eat tinned soup if you paid me.
——————————-
Ditto.Some of those soups look like stews and make women hairy too.
ROFL!!
pomolo said:
Ah Ha! Got on. I’m a soaker. The peas disolve away during the cooking when they have been soaked o/n. Makes for a smooth pea soup. The other reason that they are supposed to be soaked is to lessen the wind impact on your insides. Works even better if you change the soaking water 2 or 3 times over 24hrs, before cooking.
Thanks Pomolo……I’ll be soaking overnight and popped on about 10 am tomorrow.
pomolo said:
Some of those soups look like stews and make women hairy too.————————-
Feed it to some bald men. LOL.
Good idea…be cheaper…LOL
pomolo said:
Ah Ha! Got on. I’m a soaker. The peas disolve away during the cooking when they have been soaked o/n. Makes for a smooth pea soup. The other reason that they are supposed to be soaked is to lessen the wind impact on your insides. Works even better if you change the soaking water 2 or 3 times over 24hrs, before cooking.
Oh yeah fur kids say thanks to Aunty Pomolo…. been sleeping down around my legs under the sheets of late…very cold at night.
>and make women hairy too.
You make that sound lke a BAD thing!?
;^)
Oh yeah fur kids say thanks to Aunty Pomolo…. been sleeping down around my legs under the sheets of late…very cold at night.
—————————
I have just had a call from #1 son to let me know the temp in Adelaide for next Sunday. Gee I hope your Bureau has got it wrong.
CollieWA34 said:
>and make women hairy too.You make that sound lke a BAD thing!?
;^)
Depends where the hair grows I guess Collie. I don’t want any on my upper lip thanks. LOL.
pomolo said:
Oh yeah fur kids say thanks to Aunty Pomolo…. been sleeping down around my legs under the sheets of late…very cold at night.—————————
I have just had a call from #1 son to let me know the temp in Adelaide for next Sunday. Gee I hope your Bureau has got it wrong.
CollieWA34 said:
>and make women hairy too.You make that sound lke a BAD thing!?
;^)
Depends how you like your ladies:)
Tis also yummy with a few bacon bones, leeks and prosuto, and I wash , not soak !
yes i soak the yellow ones before hand if i can But …if they are SLOWLY cookedover a long time -just as good ..I usually use the green ones with a few red lentils thrown in ..mmm.. yummy
Hi all!
waves
I haven’t been a soaker up ‘til now but I should definitely start. I used to make my minestrone with tinned red kidney beans but I like the dried italian soup mix, unfortunately my minestrone has been a tad crunchier than it should be since I swapped, even after boiling the beans for a couple of hours prior to adding the other ingredients.
I make:
*Minestrone
*Pea and Ham (similar to HP’s with carrot and celery but mine has potato too)
*Zucchini and Leek
*Vegie
*Lentil and Vegie
*Pumpkin
and on rare occasions, French Onion, Gazpacho and any others from recipe books that sound interesting at the time, LOL!
French Onion
——————————-
Hi Horty… is french onion easy to make???
Gestpacho is our Christmas soup. Every Christmas.
Lucky1 said:
French Onion
——————————-
Hi Horty… is french onion easy to make???
I think it’s easy Lucky. I just went to copy my recipe but it’s not there. I was going to put it up for you because it’s yummy. Not expensive to make either. Someone else might have one for you. (I hope)
I make heaps of soups, but haven’t tried to make french onion soup ,yet.
I make several hungarian soups.
Gulyasleves (hungarian goulash soup)
Krumplileves (potato soup)
Bableves Csülökkel (bean soup)
Hagymagaluska Leves (onion dumpling soup)
Tejleves (milk soup)
Bacon and Cauliflower Soup with Parmesan Crisps.
Pumpkin soup— this one has a puff pastry topping.
Kransky & Bean Soup.
Creamy cauliflower and potato soup with bacon.
Bacon, leek and potato soup.
Chicken and sweet corn soup.
I have a recipe for Almond Soup.. love to try that one, one day.
pomolo said:
Lucky1 said:
French Onion
——————————-
Hi Horty… is french onion easy to make???
I think it’s easy Lucky. I just went to copy my recipe but it’s not there. I was going to put it up for you because it’s yummy. Not expensive to make either. Someone else might have one for you. (I hope)
drylander1 said:
pomolo said:
Lucky1 said:
French Onion
——————————-
Hi Horty… is french onion easy to make???
I think it’s easy Lucky. I just went to copy my recipe but it’s not there. I was going to put it up for you because it’s yummy. Not expensive to make either. Someone else might have one for you. (I hope)
Except the trip to France for the onions….the rest is cheap :)
LOL. @ Drylander. Long time….no see DL.
Hi Pomolo
I try to read the forum daily but my posting is a bit off…
Things are getting better slowly so who knows??
drylander1 said:
Hi Pomolo
I try to read the forum daily but my posting is a bit off…
Things are getting better slowly so who knows??
You’ll make it when your good and ready. We’ll always be here.
Hagymagaluska Leves (onion dumpling soup)…. sound tasty …is it one i can google for a recipe .. I use potato and carrot +pearl barley in my pea soup ..plus of course a ham bone .
sweetpea2008 said:
Hagymagaluska Leves (onion dumpling soup)…. sound tasty …is it one i can google for a recipe .. I use potato and carrot +pearl barley in my pea soup ..plus of course a ham bone .
Onion Dumpling Soup
Hagymagaluska Leves
2 onions chopped
2 Tbs oil
1 cup sour cream
1 egg
1 egg yolk
4 Tbs flour
salt and pepper
1/2 tsp paprika
Sauté onions in oil. Add paprika and
dilute with a little bit of water and
simmer covered for 15 minutes. Drain ,keep
liquid. Mix onions with egg, flour and a
pinch of salt and pepper. Work into a soft
dough (add water if necessary). Add
reserved liquid to water to make 4 cups of
broth. Add salt and bring to boil. Make small
dumplings (1”) and add to boiling broth and
cook till dumplings are done. Mix sour cream
and yolk together and put in tureen and ladle
soup little by little while constantly stirring
to prevent curdling. Heat and serve.
:)
I made Pea and Ham soup today:) and I didn’t soak. I couldn’t find split green peas on their own at the stupormarket, so I bought a couple of bags with mixed green and yellow ones. Turned out they had flavour sachets in them. Anyway I used bacon bones and celery and carrot and onion, threw them all in the pot together with the peas and cooked for about 2 hours. I took the meat off the bones and put it back in the soup then put it all through the blender. Yummy!
Lucky1 said:
French Onion
——————————-
Hi Horty… is french onion easy to make???
hortfurball said:
Lucky1 said:
French Onion
——————————-
Hi Horty… is french onion easy to make???
I’m so sorry!!!!
My ethernet cable died and I wasn’t able to access the internet for a few days, have only just come back on, I wasn’t ignoring you I promise!!
It’s been a while but yep I think it was pretty simple and very tasty…yum, I want to make some now! :D
Thats okay sweetie:)
This soup might even be why I don’t get colds. I dont get vampires either.
Ps the amount of garlic in this is not a misprint, nor is it overpowering.
Garlic Soup
To serve 4:
Ingredients for the soup:
3 to 4 plump heads of garlic
1 cup extra virgin olive oil
6 cups rich chicken stock,
Salt and pepper to taste
1 dried chilli
4 eggs (optional)
Ingredients for the croutons:
8 slices peasant bread or one small whole wheat baugette.
Reserved olive oil
1 cut clove garlic
Ingredients for the garnish:
4 sprigs purple basil flowers
4 small sprigs Thai basil leaves, or any other basil
4 garlic chives, minced
Freshly grated parmesan cheese
Method:
1. Separate and peel the garlic cloves. There should be at least 1 cup of peeled cloves, but 1-1/2 cups is even better.
2. In a large, heavy saucepan, gently stew the garlic cloves in 1 cup of olive over a very low flame for about 20 minutes, or until they are very soft. Do not let the cloves brown or they will become bitter.
3. Pour off all but 2 tablespoons of the olive oil and reserve. Add the chicken stock (and the chile, if you are using it), cover and simmer for 40 minutes. Remove the chile. Taste, and add salt and pepper as desired.
4. Remove from the heat and let the soup cool to room temperature. If serving the next day, refrigerate over night.
5. Make the croutons by cutting 8 slices from a whole wheat baguette, or by cutting 2-inch x3-inch pieces from 8 slices of peasant bread. Toast them on a baking sheet in a 400 degree oven for 8 minutes, then remove and turn them over. Brush the tops with the reserved olive oil and return to the oven for another 8 minutes. They should be lightly browned and very crunchy. Rub the tops with a cut clove of garlic.
6. To serve: Reheat the soup. Put two toasted croutons in the bottom of each bowl. When the soup is very hot, poach the eggs in the soup if you are using them: Crack each egg individually on a flat plate and carefully slip them into the broth. When they are ready, spoon one poached egg into each bowl. Ladle the soup over the croutons and poached eggs. Sprinkle basil flowers and leaves, garlic chives and grated parmesan over all and serve at once.
Happy Potter said:
This soup might even be why I don’t get colds. I dont get vampires either.“3 to 4 plump heads of garlic”