Green split pea and ham soup! Still fart worthy!

Green split pea and ham soup needs to be green

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Introduction

Last Sunday I made the most fart worthy pea and ham soup. It lived up to expectations in terms of flatus, however, it had an awful faeculent colour and wasn’t what I was hoping for in terms of a pea and ham soup. I was hoping for a nice deep green colour. So this week I’m having another go at making green split pea and ham soup.

Snapchat

I snapped about the soup before I began preparation. If you snap please add me as a friend. My user name is garydlum

What did I put in it this time?

Split green peas, Stock, Potato, Onion, Jalapeño, Celery
Split green peas, Stock, Potato, Onion, Jalapeño, Celery

Okay last week I used carrot, this week I’m using potato.

  • Ham hock—I bought a big one this time from the delicatessen at Coles.
  • Speck—No pulled pork this week. I had a lump of fatty speck that was approaching its best use by date. I hoping the fat will dissolve nicely in the soup.
  • Potato—I diced two spuds
  • Onion—I diced a slightly smaller onion than the one I used last week. Last week, the whole apartment took on a slightly onion smell and I figure the more onion meant more farting too.
  • Celery—I used three sticks. I want this soup to be green.
  • Jalapeño—I used two for some extra kick and for the green!
  • Stock—This time I used Coles brand salt reduced chicken stock. Last week the soup was well seasoned but it didn’t need to be that salty. This stock was also considerably cheaper.
  • Split peas—I used a 500 gram packet. But I forgot to wash them first.
Related post  Tonight I perfected the roast chicken Maryland dinner

What to do with all the stuff

  1. In the slow cooker vessel, I added the diced vegetables and the unwashed split peas.
  2. Give it all a good stir around.
  3. Add the two litres of stock and stirred.
  4. Put in the speck and the ham hock.
  5. Cook for six hours.
  6. After six hours I removed the ham hock and speck. I pulled the skin off both and discarded it. I then pulled the muscle bundles apart into chunk sized portions. Discard the bones.
  7. With a stick blender smooth the remaining soup.
  8. Add some of the ham to the bottom of a bowl and ladle in some soup to the desired volume.
  9. Top with spring onions, chives and red chilli.
  10. Aliquot the remaining soup into containers for freezing.
  11. Shoot a photograph and make a nice picture.
  12. Drink the soup and enjoy the salty goodness.
  13. Prepare to fart for another 24 hours and hope the meetings I attend have ventilation.
  14. Write the recipe.
  15. Blog (verb)

What does it look like?

Slow cooker split green pea and ham soup with Jalapeño peppers and chilli for kick
Slow cooker split green pea and ham soup with Jalapeño peppers and chilli for kick

It’s a pleasant shade of green. Well almost green. Better than last week anyway.

What does it taste like?

It’s a great soup and worth waiting six hours for.

The ham was nice and tender. The speck added a great touch.

Final words

I prefer the green look rather than the mustard yellow of last week’s soup.

Check out the video of some of the preparation.

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