It has been a long time I make Pea & Ham soup so I was very happy to see some freshly roasted ham hogs for sale from the supermarket. I quickly grabbed 2 last week but was not able to make use of them until today. There were just too much food in the house curtesy of daughter from work.
Daughter have been bring home, sandwiches, breads, jackets potatoes and beef slices. So have not the need to do much cooking this week. On top of it I have an eye stye that annoys me a lot. I have never had it in my life for half a century and I have to experience one now. I have planned to go to the garden centre this coming weekend but now not sure. I am still vain enough not to been seen with a swollen eyelid.
We did have a lot of fun and laugh, me wearing a hot eye-patch compressor and singing ‘Like a Virgin’ and explaining to hubby all the old wives’ tales of pantang-larang (superstitions) aka, tying red string on middle finger, using 7 husks to poke the eye stye and chuck them behind you etc. If you heard of any more please do not hesitate to comment. kekekekeke
Surprisingly when I told my MIL she told me the English people have superstitious in this area too!!! It’s to rub your eye stye with a gold ring! She mentioned this morning there was a ‘gold ointment’ too in the old days! Amazing!
Anyway back to this soup. When I was making it I shed a few tears (not into the soup) as it reminded me of my FIL. Really missed him and I knew he would be so proud of me. He would laugh at my plating but he would be beaming with pride.
This soup also reminded me of the time when I bought a new stick blender for him and when was rinsing and washing it my mother-in-law shouted at him “It’s electric” She was having a blonde moment and thought the old adage of ‘never mix electric with water’ However in this case we all looked at her and laugh till tears in our eyes.
p/s 1 – When frying the onions, garlic and potatoes make sure they do not colour or else your soup will look meh with brown or black bits.
p/s 2 – Turn the heat off as soon as it’s boiling after you add peas. Boil any longer and you will not have a beautiful green colour.
Pea and Ham Hock soup
- 2 nos Ham Hocks
- 1 kg Peas
- 2 to 3 white Onions
- 3 to 4 cloves Garlic
- 3 nos Potatoes cubed
- Salt & Pepper (optional)
- Double cream
- First cut off some ham meat from the ham-hocks. Slice thinly is better.
- Then put the bones, fats, half the onions and garlic (your choice of amount) and simmer for a good hour for nice stock. You can use the stock now or save to make the soup another day.
- In a pot, fry some onions, garlic and cubed potatoes with a lump of butter.
- Add your pre prepared stock in and bring to boil. Simmer for a bit till the potatoes are soft then add in the green peas. Save some green peas for garnishing.
- Bring to boil then turn off heat immediately.
- Blend the soup and add in most of the sliced ham saving some again for garnishing.
- Serve drizzle with double cream and crusty bread or toasts.