Is pea and ham soup good for you?
The ham added to this pea soup contains 22g of protein, which will help you build lean muscle as well as making you feel full so you resist the temptation to snack. The ingredients in this recipe are also extremely low in carbs and sugar, so you’ll also avoid fat-storing blood sugar spikes.
How do you make James Martin pea and ham soup?
To make the soup, place a saucepan over a medium heat, then add the butter, peas and parsley, 750ml of the hot ham stock and the cream and bring to a simmer. Pour into a blender, making sure to fill it only one-third full, cover with the lid and blitz to a purée.
How do you thicken split pea and ham soup?
You can also try adding a cornstarch slurry. To do this add 1 tablespoon cornstarch with 1 tablespoon water. Whisk these together and add to the soup. This will thicken it slightly without altering the flavor at all.
How do you thicken pea soup with potatoes?
Steam a large potato, peeled and cut into large chunks, over the stockpot for five to eight minutes or until the potatoes are tender and cooked through. Add the potatoes and soup to the blender and puree until the soup is smooth and creamy. The potatoes should further thicken the stock.
Does pea soup give you gas?
Fresh or frozen green peas should not cause buildup of gas unless you happen to have a specific sensitivity to peas. However, when peas are dried (also called split peas) and used in soups, they are well-known for causing gas.
How long does pea and ham soup last?
Split pea soup can be kept refrigerated for about a week, or frozen for up to three months. To freeze, cool the soup completely, then transfer to freezer containers or bags.
Can you freeze pea and ham soup?
To freeze: Freeze soup, in individual portions, in airtight containers for up to 2 months.
Why is my pea soup not thickening?
Pea soup should have a hearty consistency. Watery pea soup, resulting from the addition of too much water or stock lends itself to an easy fix. Thickening agents such as pureed vegetables, flour or cream-based products change the texture of the soup from watery to thick by condensing the excess water.
Why is my pea and ham soup watery?
Watery pea soup, resulting from the addition of too much water or stock lends itself to an easy fix. Thickening agents such as pureed vegetables, flour or cream-based products change the texture of the soup from watery to thick by condensing the excess water.
How do you make homemade pea soup?
Instructions Heat peas and water to boiling in a large stock pot. Boil uncovered 2 minutes; remove from heat and cover. Meanwhile chop the onion and celery. After the peas have been soaking for an hour, add the onion, celery, pepper and ham bone. Heat to boiling; reduce heat. Cover and simmer about 1 hour 30 minutes or until peas are tender.
How do you cook potato soup in a slow cooker?
Directions Place potatoes and onion in a 6-qt. slow cooker; add broth, garlic, salt and pepper. Cook, covered, on low 8-10 hours or until potatoes are tender. Mash potatoes to desired consistency. Stir in cream cheese, cream and butter. Just before serving, whisk soup to combine. Top servings with bacon, cheese and chives.
How do I make pea soup from canned peas?
Directions 1. In a large saucepan, saute’ onion and garlic in oil until tender. 2. Stir in peas, broth, lemon juice, dill, salt and pepper. 3. Place half of the mixture at a time in a blender; cover and process until pureed. At this point, return to saucepan and heat thoroughly.
How do you make potato and ham soup?
Instructions Add diced potatoes, onion, carrot, ham, thyme, parsley, pepper & broth to a crock pot. Cook on low 7 hours, or high 3 hours. Remove 2-3 cups of the potatoes/carrots and mash, then return the mashed mixture to the crock pot. Add milk and sour cream.