Making Soup From Left Over Gammon..?

[braders]

Hi All
I have hefty piece of Gammon left and thought of making a nice tasty soup, has anyone got a good recipe..?...got a new blender for Christmas to try out...lol.

Cheers
braders...

[Jillyreeves]

Not got a recipe but the obvious soup that springs to mind is Pea and Ham.

[ginger ninger]

How about this one braders, its Marco Pierre Whites Pea & Ham soup and its very yummy, cut down the recipe to accommodate how much ingredients you have.

Serves 8

INGREDIENTS
1 x knuckle of smoked gammon (it will weigh approx 1.3kg)
2 sticks celery
2 large carrots, halved
4 onions, halved
1 sprig thyme
2 bay leaves
12 white peppercorns
Salt to taste
1.2kg Bird's Eye peas
40g unsalted butter

METHOD
Make a stock by placing the gammon into a large saucepan, along with the celery, carrot, onion, thyme, bay leaves, peppercorns and two large pinches of salt. Cover with cold water, put the lid on the pan and bring to the boil.

When boiling, immediately reduce the heat to a gentle simmer. After 20 minutes, use a slotted spoon to skim off the scum from the water's surface. Continue to simmer for about 11/2 hours, topping up with warm water if necessary. After two hours, turn off the heat.
Carefully remove the hot ham from the saucepan and place it on a carving board. Carve the joint while it is still hot and cut the slices into bite-sized pieces. These will later be used in the soup.

Sieve the stock, discarding the vegetables, peppercorns, thyme and bay leaves. Allow the liquid to cool before chilling it in the fridge.

Thaw the peas until semi-defrosted, and then liquidise them with the chilled stock.

Pass the pea and stock purée through a sieve.

In a saucepan, heat the sieved purée, but don't boil it or the liquid will lose its vibrant green colour. Season with salt to taste and stir in the butter for richness.

Place the pieces of ham into bowls and pour over the soup.

[braders]

Not got a recipe but the obvious soup that springs to mind is Pea and Ham.

Thanks again Jilly...you seem to be all over this forum like me...lol..!

[braders]

How about this one braders, its Marco Pierre Whites Pea & Ham soup and its very yummy, cut down the recipe to accommodate how much ingredients you have.

Serves 8

INGREDIENTS
1 x knuckle of smoked gammon (it will weigh approx 1.3kg)
2 sticks celery
2 large carrots, halved
4 onions, halved
1 sprig thyme
2 bay leaves
12 white peppercorns
Salt to taste
1.2kg Bird's Eye peas
40g unsalted butter

METHOD
Make a stock by placing the gammon into a large saucepan, along with the celery, carrot, onion, thyme, bay leaves, peppercorns and two large pinches of salt. Cover with cold water, put the lid on the pan and bring to the boil.

When boiling, immediately reduce the heat to a gentle simmer. After 20 minutes, use a slotted spoon to skim off the scum from the water's surface. Continue to simmer for about 11/2 hours, topping up with warm water if necessary. After two hours, turn off the heat.
Carefully remove the hot ham from the saucepan and place it on a carving board. Carve the joint while it is still hot and cut the slices into bite-sized pieces. These will later be used in the soup.

Sieve the stock, discarding the vegetables, peppercorns, thyme and bay leaves. Allow the liquid to cool before chilling it in the fridge.

Thaw the peas until semi-defrosted, and then liquidise them with the chilled stock.

Pass the pea and stock purée through a sieve.

In a saucepan, heat the sieved purée, but don't boil it or the liquid will lose its vibrant green colour. Season with salt to taste and stir in the butter for richness.

Place the pieces of ham into bowls and pour over the soup.

Cheers ginger, think I am going to give this a go tomorrow when I get time from building my new Greenhouse...a long story...lol

Cheers
braders...

[Jillyreeves]

Thanks again Jilly...you seem to be all over this forum like me...lol..!

Like a rash

[Jillyreeves]

That sounds tasty Ginger

Funny thing is when I read the recipe I couldnt work out what Birds Eye's Peas were, I thought they were a heritage variety of Pea, you know like Birds Eye Beans. Took a moment for my brain to work out you ment Birds Eye, like in frozen

[ginger ninger]

Funny thing is when I read the recipe I couldnt work out what Birds Eye's Peas were, I thought they were a heritae variety of Pea, you know like Birds Eye Beans. Took a moment for my brain to work out you ment Birds Eye, like in frozen

PMSL, Step away from the bottle of wine Jilly....sorry couldn't help myself...that was so funny

[Jillyreeves]

It is funny

Problem is I am sober

Hope it gives everyone who reads it a giggle.

[braders]

It is funny

Problem is I am sober

Hope it gives everyone who reads it a giggle.

Hi Jilly
Are you sure you are sober..?...lol...nice one..!...and thanks again..!

Cheers
braders...

[Jillyreeves]

Couldnt be more sober, not had a drink since Sunday

Think I have spent too long reading seed websites

[Two_Sheds]

Marco Pierre Whites Pea & Ham soup ....Continue to simmer for about 1 1/2 hours, topping up with warm water if necessary. After two hours, turn off the heat.

Your gammon is already cooked though Braders?
If so, I'd just make the normal soup and reduce cooking time to about 30 mins.

[Rhona]

I've made this lots of times - its really delish. You can fiddle with to account for your cooked gammon - use a made chicken stock maybe. I make my stock with lemon thyme which works beautifully in this soup. I also serve it poured around seared scallops with crisped pancetta crumbled on top.

*sorry, link won't work, but google Heston Blumenthal's pea and ham soup - it was in a Times supplement*

[braders]

Your gammon is already cooked though Braders?
If so, I'd just make the normal soup and reduce cooking time to about 30 mins.

Cheers all...soup is in the go as I type...hope to talk to you all later, my OH has to work this evening, but she should be home around 11ish..!

Cheers
braders...

[braders]

Job done, its well tasty