Pea and Ham Soup
I bought some very happy well bred ham and after soaking and boiling it, decided to use the lovely hamy salty stock to make soup. So I added a load of frozen peas. Because I am unable to give you precise measurements for the ham/liquid ratio because I do not know the size of pan you will use, take these as a basis. You need the same weight in peas as quantity of liquid. If you find that the stock is strong and salty and the soup is therefore too strong, add more water and peas in equal quantities. It is pretty straightforward and is made often here due to popular demand…..
450mls liquid in which a ham has been soaked for 12-24 hours, and boiled.
– Just buy a piece of ham from the butcher or supermarket. Put it in a pot which will fit it happily covered completely in water for 12-24 hours. Boil it for about half an hour or more, depending on its size and then bake it in the oven at 180degrees C for about 45 minutes with demerara sugar on top of it, and mustard underneath if you like. These timings are for an average sized piece you will find in the supermarket, not a huge Christmas-style ham.
450g petit pois frozen peas
1. In order to get fat free ham stock, skim any skum from it, or put the liquid in the fridge for a few hours so that any fat will solidify and may be strained off through a sieve.
2. Bring the liquid to the boil with equal quantity of peas.
3. Taste, and if it is too strong, add equal quantities of water and peas until it is the correct strength for you.
4. Blend to a soup and serve with a dollop of soured cream.