Pea and ham soup recipe

The Side Dish blog (the home of side dish and salad collection recipes) invites you to try Pea and ham soup recipe. Enjoy quick and easy cooking recipes and learn how to make Pea and ham soup.

For a quick winter warming meal, you can't go past a soup classic.

Ingredients (serves 6)

1 tablespoon olive oil
1 brown onion, chopped
1 garlic clove, crushed
2 carrots, chopped
2 celery sticks, chopped
1 (about 500g) ham hock
3 teaspoons Vegeta Chicken Stock Powder
8 cups water
1kg frozen peas

Method

1. Heat oil in a large saucepan over medium heat. Add onion and garlic. Cook, uncovered, for 5 to 6 minutes or until soft.

2. Add carrots, celery, ham hock, stock powder and water to saucepan. Cover. Bring to the boil. Reduce heat to medium-low. Simmer, partially covered, for 1 hour 45 minutes or until meat starts to come away from the bone. Remove ham hock from saucepan and set aside to cool.

3. Add three-quarters of the peas to soup. Bring to the boil. Simmer for 10 minutes. Remove from heat. Cool.

4. Shred ham from bone. Blend soup in batches until smooth. Return to saucepan. Add ham, remaining peas, and salt and pepper. Stir over low heat until hot. Serve.

Source
Super Food Ideas - June 2004, Page 50
Recipe by Alison Roberts

More Side Dish Recipes:

Chestnut Soup
Apple-Cheddar-Squash Soup
Chicken-and-Dumpling Soup
Spring Pea Soup
Spiced carrot & lentil soup
Roasted butternut squash soup with parsley 

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Chestnut Soup Recipe

The Side Dish blog (the home of Side Dish, Salad, & Soup collection recipes) invites you to try Chestnut Soup recipe. Enjoy quick and easy soup recipes and learn how to make Chestnut Soup.

Easy
Prep: 20 mins  |  Cook: 30 mins
Serves: 16

Delightful soup made with chestnuts toasted in butter, chicken stock, vegetables and Madeira wine. You can substitute Marsala for the Madeira. Serve hot with a spoonful of soured cream and a light sprinkle of cayenne pepper. This soup can be made up to 2 days in advance.

Ingredients

125g butter, divided
4 (200g) packs cooked & peeled whole chestnuts
1 carrot, peeled and sliced
1 parsnip, peeled and chopped
1 celeriac, chopped
1.75L chicken stock
125ml Madeira wine
1 pinch ground nutmeg
salt and freshly ground black pepper to taste
2 sprigs fresh parsley, chopped
1 pinch cayenne pepper, or to taste
4 tablespoons soured cream, for topping

Preparation

1. In a heavy frying pan over medium heat, melt 60g of the butter. Saute the chestnuts in butter until heated through; set aside. Melt remaining butter in a large pot, and stir in the carrot, parsnip and celeriac. Cook until tender. Add the stock, chestnuts and wine. Bring to the boil and season with nutmeg, salt and pepper and fresh parsley. Simmer for 15 minutes. Puree the soup in a food processor or blender a little at a time.

More Side Dish Recipes:

Apple-Cheddar-Squash Soup
Chicken-and-Dumpling Soup
Spring Pea Soup
Spiced carrot & lentil soup
Roasted butternut squash soup with parsley
Potato & Savoy cabbage soup with bacon

Save & Share Chestnut Soup Recipe

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Apple-Cheddar-Squash Soup Recipe

The Side Dish blog (the home of Side Dish, Salad, & Soup collection recipes) invites you to try Apple-Cheddar-Squash Soup recipe. Enjoy quick and easy Christmas soup recipes and learn how to make Apple-Cheddar-Squash Soup.

Cook Time: 12 min
Level: Easy
Yield: 4 servings

Ingredients

5 tablespoons unsalted butter
1 medium onion, thinly sliced
2 medium apples, thinly sliced
1 large white potato, diced
1 1/2 cups chopped peeled butternut squash, fresh or frozen
Kosher salt and freshly ground pepper
1/2 teaspoon dried sage
2 tablespoons all-purpose flour
1/3 cup apple cider
4 cups low-sodium chicken broth
1 cup milk
2 ounces thinly sliced prosciutto, torn into bite-size pieces
2 cups grated sharp cheddar cheese, plus more for garnish
Chopped chives, for garnish (optional)
Crusty bread, for serving (optional)

Directions

Melt 4 tablespoons butter in a large pot over medium-low heat and add the onion, apples, potato and squash. Season with salt and pepper and cook until the onion is soft, about 8 minutes. Stir in the sage and flour. Add the cider and cook over high heat, stirring, until thickened. Add the broth and milk, cover and bring to a boil; reduce to a simmer and cook, stirring, until the potato is soft, 8 to 10 minutes.

Meanwhile, heat the remaining 1 tablespoon butter in a large skillet over medium-high heat. Add the prosciutto and cook until crisp, turning occasionally, about 2 minutes. Drain on paper towels.

Add the cheese to the soup and stir over medium-low heat until melted. Puree in a blender in batches until smooth; season with salt and pepper. Garnish with the prosciutto, more cheese and chives, if using. Serve with bread, if desired.

Per serving: Calories 532; Fat 34 g (Saturated 19 g); Cholesterol 117 mg; Sodium 807 mg; Carbohydrate 35 g; Fiber 5 g; Protein 24 g

Photograph by Antonis Achilleos

Recipe courtesy Food Network Magazine

More Side Dish Recipes:

Chicken-and-Dumpling Soup
Spring Pea Soup
Spiced carrot & lentil soup
Roasted butternut squash soup with parsley
Potato & Savoy cabbage soup with bacon
Corn Muffins with Bacon Bits and Cheddar Cheese

Save & Share Apple-Cheddar-Squash Soup

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Chicken-and-Dumpling Soup Recipe

The Side Dish blog (the home of Side Dish, Salad, & Soup collection recipes) invites you to try Chicken-and-Dumpling Soup recipe. Enjoy quick and easy soup recipes and learn how to make Chicken-and-Dumpling Soup.

Cook Time: 2 hr 20 min
Level: Intermediate
Yield: 8 servings

Ingredients

1 tablespoon unsalted butter
4 cloves garlic, minced
2 carrots, diced
1 bulb celery root, peeled and finely diced
1 turnip, peeled and finely diced
1 rutabaga, peeled and finely diced
1 onion, finely diced
1 bulb fennel, finely diced
Kosher salt
4 cups white wine
1 tablespoon fennel seeds, toasted
4 sprigs fresh thyme
2 bay leaves
1 2 1/2-pound organic chicken
1 cup milk
1/2 cup chicken fat (sold fresh or frozen in tubs at gourmet stores)
2 tablespoons chopped fresh tarragon
1/2 teaspoon ground nutmeg
Freshly ground pepper
1 1/4 cups all-purpose flour
3 large eggs
1 tablespoon chopped fresh parsley

Directions

Melt the butter in a 6-quart pot over medium heat. Add the garlic, carrots, celery root, turnip, rutabaga, onion, diced fennel and a large pinch of salt; cook until the vegetables are tender, about 5 minutes.

Add the wine, 6 cups water, fennel seeds, thyme and bay leaves; bring to a simmer. Add the chicken and simmer for 2 hours. Remove the chicken and let cool. Pick off the meat in shreds; set aside.

About 15 minutes before the chicken has finished simmering, prepare the dumplings: Combine the milk, chicken fat, 1 tablespoon tarragon, the nutmeg and 1/2 teaspoon each salt and pepper in a medium saucepan; bring to a simmer over medium heat. Remove from heat; add the flour and stir vigorously with a wooden spoon until the liquid is absorbed. Whisk in the eggs, one at a time, to make a thick dough.

Bring the soup to a boil. Form the dough into eight dumplings (an ice cream scoop is perfect for this); drop into the soup. Cover and cook until the dumplings float to the surface, about 10 minutes.

Add the chicken meat, parsley and the remaining 1 tablespoon tarragon to the soup; stir carefully and divide among warm bowls.

Photograph by Yunhee Kim

Recipe courtesy Michael Symon for Food Network Magazine

More Side Dish Recipes:

Spring Pea Soup
Spiced carrot & lentil soup
Roasted butternut squash soup with parsley
Potato & Savoy cabbage soup with bacon
Corn Muffins with Bacon Bits and Cheddar Cheese
Pancetta and Saffron Rice

Save & Share Chicken-and-Dumpling Soup Recipe

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Spring Pea Soup Recipe

The Side Dish blog (the home of Side Dish, Salad, & Soup collection recipes) invites you to try Spring Pea Soup recipe. Enjoy quick and easy cooking recipes and learn how to make Spring Pea Soup.

16 Servings
Prep: 10 min. Cook: 35 min.

Ingredients

4 cups cubed peeled potatoes
1/4 cup butter, cubed
12 cups chicken broth
4 cups fresh or frozen peas
1/4 cup minced chives

Directions

In a Dutch oven, saute potatoes in butter until lightly browned. Stir in broth. Bring to a boil. Reduce heat; cover and simmer for 12 minutes. Stir in peas; cook 5-8 minutes longer or until potatoes and peas are tender. Cool slightly.

In a blender, process soup in batches until smooth. Return all to pan and heat through. Sprinkle with chives. Yield: 16 servings (4 quarts).

Nutrition Facts: about 1 cup equals 99 calories, 3 g fat (2 g saturated fat), 11 mg cholesterol, 759 mg sodium, 14 g carbohydrate, 3 g fiber, 3 g protein.

From Taste of Home's Holiday & Celebrations Cookbook Annual 2009, p147

More Side Dish Recipes:

Spiced carrot & lentil soup
Roasted butternut squash soup with parsley
Potato & Savoy cabbage soup with bacon
Corn Muffins with Bacon Bits and Cheddar Cheese
Pancetta and Saffron Rice
Potato & prosciutto salad with aioli  

Save & Share Spring Pea Soup Recipe

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Spiced carrot & lentil soup

The Side Dish blog (the home of side dish and salad collection recipes) invites you to try Spiced carrot & lentil soup recipe. Enjoy quick and easy cooking recipes and learn how to make Spiced carrot & lentil soup.

A delicious, spicy soup, packed full of iron and low fat to boot. It's ready in under half an hour.

Easy
Serves 4
Prep 10 mins
Cook 15 mins
Vegetarian Freezable
Vegetarian, Dairy-free
To make dairy-free, see 'Try' below

Ingredients

2 tsp cumin seeds
pinch chilli flakes
2 tbsp olive oil
600g carrots , washed and coarsely grated (no need to peel)
140g split red lentils
1l hot vegetable stock (from a cube is fine)
125ml milk
plain yogurt and naan bread, to serve

Method

1. Heat a large saucepan and dry-fry the cumin seeds and chilli flakes for 1 min, or until they start to jump around the pan and release their aromas. Scoop out about half of the seeds with a spoon and set aside. Add the oil, carrot, lentils, stock and milk to the pan and bring to the boil. Simmer for 15 mins until the lentils have swollen and softened.

2. Whizz the soup with a stick blender or in a food processor until smooth (or leave it chunky if you prefer). Season to taste and finish with a dollop of yogurt and a sprinkling of the reserved toasted spices. Serve with warmed naan breads.

Try

Make it Moroccan
Substitute the chilli flakes and cumin seeds for a few teaspoons of harissa paste. You could add cooked shredded chicken at the end of cooking, too.

Make it dairy-free
For a richer but dairy-free alternative, use a can of reduced-fat coconut milk instead of the milk.

Nutrition per serving
238 kcalories, protein 11g, carbohydrate 34g, fat 7 g, saturated fat 1g, fibre 5g, salt 0.25 g

Recipe from Good Food magazine, October 2005.

Similar Side Dish Recipes:

Roasted butternut squash soup with parsley purée
Potato & Savoy cabbage soup with bacon
Aligot (creamed potato with garlic and cheese)
Barbecued zucchini with feta & lemon
Corn Muffins with Bacon Bits and Cheddar Cheese
Pancetta and Saffron Rice
Potato & prosciutto salad with aioli

Save & Share Spiced carrot & lentil soup

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Roasted butternut squash soup with parsley purée

The Side Dish blog (the home of side dish and salad collection recipes) invites you to try Roasted butternut squash soup with parsley purée recipe. Enjoy quick and easy cooking recipes and learn how to make Roasted butternut squash soup with parsley purée.

Warm-up with our autumnal butternut soup recipe rich with added parmesan and parsley purée.

Ingredients

1.8kg/4lb wedges of butternut squash
3 tbsp olive oil
6 cloves garlic, 4 whole, unpeeled and 2 finely chopped
2 sprigs of thyme
Salt and freshly ground black pepper
2 onions, finely chopped
2 carrots, finely sliced
2 sticks celery, finely sliced
1 tbsp freshly chopped sage
2 litres/3½ pints hot vegetable stock

For the parsley purée
1 bunch flatleaf parsley, roughly chopped
1 clove garlic, crushed
30g/1oz parmesan, finely grated
100ml/3½fl oz extra virgin olive oil
Lemon juice, to taste

Preparation

1. Preheat the oven to 240C/475F/Gas 9.

2. Cut the butternut squash (including skin) into 7cm/3in wedges and scoop out the seeds using a large spoon. Brush the wedges with 1 tbsp olive oil, place in a roasting tray and season with salt and pepper. Place in the oven and roast for 45 minutes or until soft and caramelised.

3. After 25 minutes of cooking, add the unpeeled garlic and the sprigs of thyme.

4. Meanwhile, heat the remaining olive oil in a large pan. Add the onions, carrots, celery, sage and remaining garlic and cook gently for 10-15 minutes until soft but not brown.

5. Pour the stock into the vegetables, bring to the boil and simmer for 20 minutes or until the vegetables are tender.

6. Allow the squash to cool for 5 minutes when cooked. Using a large spoon remove the flesh from the skin and add to the stock. Squeeze the roasted garlic from its skin into the stock and discard the thyme.

7. Simmer the stock and vegetables for a further 5 minutes or until the squash is beginning to break up.

8. Place the soup in a blender and blend until smooth. Return the soup to the pan and gently reheat. Check seasoning.

9. For the parsley purée, place the chopped parsley into a food processor with the garlic and parmesan. Process until smooth. With the motor still running, slowly add the olive oil. Season with salt and pepper.

10. Ladle the soup into bowls and top each with a spoonful of the parsley purée. Serve immediately with crusty bread.

 
Similar Side Dish Recipes:

Potato & Savoy cabbage soup with bacon
Aligot (creamed potato with garlic and cheese)
Barbecued zucchini with feta & lemon
Corn Muffins with Bacon Bits and Cheddar Cheese
Pancetta and Saffron Rice
Potato & prosciutto salad with aioli

Save & Share Roasted butternut squash soup with parsley purée recipe

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Potato & Savoy cabbage soup with bacon recipe

The Side Dish blog (the home of side dish and salad collection recipes) invites you to try Potato & Savoy cabbage soup with bacon recipe. Enjoy quick and easy cooking recipes and learn how to make Potato & Savoy cabbage soup with bacon.

A warming, hearty soup with that takes just 20 minutes to make

Easy
Serves 4
Prep 10 mins
Cook 10 mins
Freezable

Ingredients

1 onion
1 carrot
1 celery stick
2 garlic cloves
1 tbsp olive oil , plus extra to serve
550g floury potatoes , peeled and cut into small cubes
1l chicken or vegetable stock
8 rashers streaky bacon
a quarter medium Savoy cabbage (about 200g/8oz)

Method

1. Chop the onion, carrot, celery and garlic in a food processor. Heat the oil over a medium heat in a large saucepan. Add the vegetables and potatoes, season well, then reduce the heat and cover the pan. Gently cook for about 5 mins until starting to soften, then add the stock, turn up the heat and bring to the boil. Simmer for 5 mins more, or until all the vegetables are tender.

2. While the soup is cooking, grill or fry the bacon until crisp, then cut into strips. Shred the cabbage, discarding the core.

3. Whizz the soup in the food processor until smooth, then return to the pan and add the cabbage. Simmer for a few mins until the cabbage is just tender, then season to taste and serve scattered with the bacon.

Try

Make it a chicken stew
QUICK CHICKEN WITH LEEKS & CABBAGE Cut 4 chicken breasts into large chunks and chop the bacon. Heat the oil in a frying pan, fry together until golden, then remove. Add a little more oil, then fry 4 small, finely sliced leeks, the potatoes and the carrot, finely sliced, for few mins. Add stock as before. Once the potato is tender, add the chicken and cabbage and simmer for 5 mins. Leave the stew chunky and serve with crusty bread.

Nutrition per serving:

336 kcalories, protein 21g, carbohydrate 32g, fat 15 g, saturated fat 4g, fibre 5g, sugar 7g, salt 2.61 g

Recipe from Good Food magazine, October 2007.

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Aligot (creamed potato with garlic and cheese)
Barbecued zucchini with feta & lemon
Corn Muffins with Bacon Bits and Cheddar Cheese
Pancetta and Saffron Rice
Potato & prosciutto salad with aioli
Mixed bean & grape tomato salad

Save & Share Potato & Savoy cabbage soup with bacon

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