Classic Pea Soup with Ham
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This flavourful, chunky yet smooth soup simmers away when you're relaxing around the house. If you cook a bone-in ham, save the bone for this soup instead of the smoked hock.
Servings: 8
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 232 |
| pro | 16 g |
| total fat | 3 g |
| sat. fat | trace |
| carb | 36 g |
| fibre | 5 g |
| chol | 6 mg |
| sodium | 594 mg |
| % RDI: | - |
| calcium | 4% |
| iron | 17% |
| vit A | 46% |
| vit C | 8% |
| folate | 49% |
Suggested Recipes
-
1 smoked ham hock (about 1 lb/500 g)
1 tbsp (15 mL) vegetable oil
1 large onion, finely chopped
2 each carrots and stalks celery, finely chopped
2 cloves garlic, minced
2 bay leaves
1/2 tsp (2 mL) each salt and pepper
4 cups (1 L) sodium-reduced chicken stock
2 cups (500 mL) dry green or yellow split peas
3 green onions, thinly sliced
Preparation:
Using paring knife, peel off and discard skin from ham hock. Trim off and discard fat. Set aside.
In Dutch oven, heat oil over medium-low heat; fry onion, carrots, celery, garlic, bay leaves, salt, pepper and ham hock, stirring occasionally, until vegetables are softened, about 5 minutes.
Add stock, peas and 2 cups (500 mL) water; bring to boil over medium-high heat, skimming off any foam. Cover and simmer over medium-low heat until peas break down and meat is tender enough to fall off hock, about 1-3/4 hours.
Remove ham hock; pull off and shred meat. Set meat aside. Discard ham bone and bay leaves. In blender, pur?half of the soup; return to pot along with meat. (Make-ahead: Let cool for 30 minutes. Transfer to container and refrigerate, uncovered, until cold. Cover and refrigerate for up to 2 days. Reheat to serve.) Ladle into bowls; garnish with green onions.
In Dutch oven, heat oil over medium-low heat; fry onion, carrots, celery, garlic, bay leaves, salt, pepper and ham hock, stirring occasionally, until vegetables are softened, about 5 minutes.
Add stock, peas and 2 cups (500 mL) water; bring to boil over medium-high heat, skimming off any foam. Cover and simmer over medium-low heat until peas break down and meat is tender enough to fall off hock, about 1-3/4 hours.
Remove ham hock; pull off and shred meat. Set meat aside. Discard ham bone and bay leaves. In blender, pur?half of the soup; return to pot along with meat. (Make-ahead: Let cool for 30 minutes. Transfer to container and refrigerate, uncovered, until cold. Cover and refrigerate for up to 2 days. Reheat to serve.) Ladle into bowls; garnish with green onions.
Additional Information
- Tip: After removing the ham hock, you can also use an immersion blender to blend soup to half chunky stage while still in the pot.
Tags:
Soups and Stocks; Meat-Pork; Vegetables; Boil/Simmer; Make-Ahead;
Source
Canadian Living Magazine: February 2007
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