Pea and ham soup

Pea, ham, and gorgonzola soup

Posted by Gary

If you’re not interested in reading the blurb before the recipe, feel free to use this link to the recipe.

Pea, ham, and gorgonzola soup

Hello reader,

Tonight’s meal is inspired by Lorraine Elliot and Friday’s post on Not Quite Nigella. It was a best of five post, and number one was pea and ham soup. I highly recommend Lorraine’s blog. Many of my weekend meals are inspired by her posts.

The first week of July is often the coldest in Canberra, so it’s a good month for all things comforting. The comfort of the people I love. Comfort food. Comfortable clothes to fit my growing frame and accommodate my winter coat!!!

Lorraine’s recipe doesn’t include gorgonzola. I got that idea from the cauliflower soup I made a few weeks ago. Cheese in soup is sheer indulgent enjoyment.

How has your week been? On a scale of 1 to 10, mine has been 7. It started poorly last Sunday evening. Queensland and NSW played the second game of this year’s State of Origin series. We were defeated convincingly. At work, my days have been enjoyable. I am always buoyed to be working with intelligent and capable people. In the evening, though, I continue to indulge in refined, processed, sugar-laden products. My chocolate cravings persist.

PHOTOS

Recipe

Equipment

  • Frying pan
  • Pressure cooker
  • Stick blender

Ingredients

Instructions

  1. Heat up a frying pan and add some RBO.
  2. Sauté the onions, fennel, celery, and garlic until fragrant and changing colour.
  3. Transfer the onions, fennel, celery, and garlic to the pressure cooker.
  4. Add the MSG, anchovy fillets, split peas, ham hock, bay leaves and vegetable stock to the pressure cooker and cook for 50 minutes.
  5. Open the pressure cooker when the internal pressure equilibrates with the outside pressure.
  6. Remove the cooked ham hock (and bones if the bones have slipped out) from the soup.
  7. Add the frozen peas, so the residual heat cooks them.
  8. Puree the soup with a stick blender to make it smoother.
  9. Add chunks of gorgonzola to the soup.
  10. Remove the meat from the bone and pull it into small pieces.
  11. Ladle soup into a bowl and add the ham.
  12. Season the soup with pepper.
  13. Give thanks to the Lord.
  14. Eat with a spoon.

PHOTOS

Serving options

This soup would have been great with a piece of well-buttered crusty sourdough bread. You could also add some garnish, like finely sliced chives or finely chopped parsley.

I have enough soup leftover to freeze in vacuum-sealed bags. I’ll reheat them in a water bath set to about 80 °C for 30 minutes and enjoy a warm bowl of soup after work.

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Thoughts on the soup

This was a heart-warming soup that was flavourful and unctuous. I’m grateful I have some leftovers. I put it into vacuum bags and have two portions in the freezer ready for later in the week.

Some people experience a lot of flatus after pea and ham soup. Tomorrow is going to be explosive. 😆💨

Final thoughts

  • What comforts you in winter?
  • What soup have you made recently?
  • Would you add gorgonzola to a pea and ham soup?

Bibliography and glossary

Winter coat

A winter coat is also known as abdominal adipose tissue!

Pal, Y. P., & Pratap, A. P. (2017). Rice Bran Oil: A Versatile Source for Edible and Industrial Applications. J Oleo Sci, 66(6), 551-556. https://doi.org/10.5650/jos.ess17061

Raman, V., Bussmann, R. W., & Khan, I. A. (2017). Which Bay Leaf is in Your Spice Rack? – A Quality Control Study. Planta Med, 83(12-13), 1058-1067. https://doi.org/10.1055/s-0043-103963

Rose, D. J., Poudel, R., Van Haute, M. J., Yang, Q., Wang, L., Singh, M., & Liu, S. (2021). Pulse processing affects gas production by gut bacteria during in vitro fecal fermentation. Food Res Int, 147, 110453. https://doi.org/10.1016/j.foodres.2021.110453

Torri, L., Aprea, E., Piochi, M., Cabrino, G., Endrizzi, I., Colaianni, A., & Gasperi, F. (2021). Relationship between Sensory Attributes, (Dis) Liking and Volatile Organic Composition of Gorgonzola PDO Cheese. Foods, 10(11). https://doi.org/10.3390/foods10112791

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Photo gallery

Green split peas
Celery and fennel
Ham hock
Anchovy fillets
Diced white onion
Pulled ham hock
Pea soup
Pea, ham, and gorgonzola soup
Pea, ham, and gorgonzola soup
Pea, ham, and gorgonzola soup
Pea, ham, and gorgonzola soup

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Enhanced leftover pea and ham soup | Yummy Lummy

Posted by Gary

I recently made a super green pea and ham soup and I had two servings leftover. Tonight, I wanted to share with you how I enhanced leftover pea and ham soup.

Jump to Recipe

Enhanced leftover pea and ham soup with pork belly by Gary Lum
Enhanced leftover pea and ham soup with pork belly

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Enhanced leftover pea and ham soup with pork belly by Gary Lum
Print
Enhanced leftover pea and ham soup | Yummy Lummy
Prep Time
5 mins
Cook Time
1 hr
Total Time
1 hr 5 mins
 
This recipe is about two things, flavour and crunch. I wanted to enhance my leftover soup to be crispy and crackly.
Course: Main Course
Cuisine: Australian
Servings: 1
Calories: 1000 kcal
Author: Gary Lum
Ingredients
  • 500 mL Leftover pea and ham soup
  • 500 g Pork belly rasher
Instructions
  1. Arrange the pork belly rasher rind side up in a small nonstick frying pan and put it into a hot 200 °C/400 °F oven for 60 minutes. You could sit it in some white quinoa if you wanted to, so you end up with some nutty fatty goodness to also add to your soup.
  2. As the pork is close to finishing its time in the oven reheat the leftover soup in a microwave oven. I blast the soup for 3 minutes, stir it up and then blast again for 1 minute.
  3. Plate up by adding the pork crackling side up to the bottom of a bowl. If you like you can also add a dollop of sour cream plus ¼ of a teaspoon of chilli flakes for a spicy kick.
  4. Poor in the soup around the pork.
  5. Garnish with spring onions and chives if you have them available.
  6. Shoot a photograph and then eat the soup.
  7. Wash the dishes and then write the recipe up.
  8. Write a blog post and hope your friends on social media share the recipe and make you famous.
Recipe Notes

This is enough soup for 1 large serving. If you’re a small eater you could share it with someone else but who the hell would share pork and soup if you didn’t have to 

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Frequently asked questions

Will this make me fart?

I reckon not as much as freshly made. The rendered fat from the pork may have an inhibitory effect, but what would I know.

Can I make this soup vegetarian?

No, you cannot make pork enhanced leftover pea and ham soup vegetarian. I’m sorry but it’s just not possible. You can have pea soup and toast but when you add the crackling and the ham it’s hard to make that vegetarian.

Can I eat this for lunch?

There won’t be any left. Trust me.

Can I eat this soup cold the next day?

No, it would be disgusting eating cold roast pork and chewing crackling that’s gone cold.

Social media

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Green split pea and ham soup! Still fart worthy!

Posted by Gary

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.

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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The most fart worthy pea and ham soup ever

Posted by Gary

Thanks for visiting. Please check out the rest of Yummy Lummy. I’d love it if you shared this site with your friends.

Introduction

Last week I watched a video by Greg’s Kitchen on pea and ham soup and for some reason he’s taken it down. [He’s now posted it again Tuesday 2016-07-19]

It inspired me to make pea and ham soup in my slow cooker today. I haven’t had a good pea and ham soup for ages. I know that whenever I have pea and ham soup I fart like a demon all night long. I reckon tonight if someone lights a match in Belconnen we’re all doomed. At least it will keep me warm.

Ingredients

  • Ham hock—You can buy one from the delicatessen section of Coles or any other supermarket
  • Carrot—I used a big one. If you want your soup green use a potato instead. If you use a carrot the colour is quite faeculent. The carrot (or potato) needs to be finely diced.
  • Onion—I used a big brown one. It should be finely diced.
  • Celery—I used two sticks. It should be finely diced.
  • Stock—I used two litres of chicken stock.
  • Leftover pulled pork—You don’t have to use this but I still had some left over from last week.
  • Split peas—I used a 500 gram packet. The spilt peas should be washed first.

What to do with the ingredients

  1. In the slow cooker vessel add the diced carrot, onion, celery and split peas.
  2. Add the leftover pulled pork.
  3. Add the two litres of chicken stock.
  4. Stir everything through thoroughly.
  5. Add the ham hock.
  6. Cook for six hours.
  7. After six hours remove the ham hock and dissect away the skin and separate the muscle from the bone. Pull apart the muscle and put in a bowl. Discard the skin and bones.
  8. With a stick blender smooth the remaining soup.
  9. Add the ham to the bottom of a bowl and add the soup.
  10. Aliquot the soup and ham into containers for refrigeration for lunches.
  11. Shoot a photograph.
  12. Drink the soup and enjoy the salty goodness of the ham.
  13. Write the recipe
  14. Blog (verb).

What does it taste like?

Slow cooker pea and ham soup
Slow cooker pea and ham soup

The soup looks more yellow/orange than green like peas. But it tastes really good. It’s thick salty and filling. The ham is soft and tender and fatty full with flavour.

Final words

This is a nice soup and worth waiting six hours to cook.

It will keep me in lunch for three days at work.

I’d happily recommend it.

If you try it let me know what you think.

 

Thanks for visiting. Please check out the rest of Yummy Lummy. I’d love it if you shared this site with your friends.

 

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