Vonnie's split pea soup
A real rib sticking, comfort food, old fashioned, easy split pea and ham hock/shank soup
RECIPE:
2 tablespoons butter
1 medium onion, diced fine
2 medium or 1 large carrot, diced fine
1 stalk celery, thinly sliced
1 medium potato, diced
3 ham hocks or 2 ham shanks or 2-3 pounds including the bone, it ends up being about 2 cups of ham
1 - 1 pound package green split peas, rinsed and drained
7 cups water
2 teaspoons whole mustard seeds, crushed (this makes about 3 1/2 teaspoons crushed mustard - you can use purchased dried mustard, I would use about 3 teaspoons)
1 teaspoon dried thyme
In a 6 quart pot or dutch oven, melt the butter over medium heat. Add onion, carrots and celery and simmer until soft but not brown - about 5 minutes.
Add all of the rest of the ingredients and bring to a boil. Cover, reduce heat and simmer, stirring occasionally about 2 hours until peas very tender.
I usually remove the ham pieces to debone after about an hour. Then I dice the ham pieces up and add back into soup. The timing will depend on your preference or how creamy you want the soup to be. I usually cook 1 1/2 - 2 hours.
Taste after adding ham to see if you want more thyme or mustard.
I prefer ham shanks because they have more meat. They usually come 2 in a package. Since my grocer didn't have them, I used ham hocks (there were four in the package).
After cooling, the soup becomes very thick. You can add some water when reheating to make it soup consistency.
Freezes well.
Let me know if you make this without meat!
Tom Kerridge's Lock Down Dinners: Lamb Shank Bake
Here's a slow one for the weekend - lamb shank and root veg all roasted together for four hours for a cracking alternative to a roast dinner.
I’ve never Tasted Flavors Like in This Scotch Broth Soup
This video was created in partnership with the American Lamb Board.
Scotch broth is a Scottish soup made with lamb or mutton along with barley and vegetables. It is also known as barley soup or the pot-au-feu of Scotland. Scotch broth is considered the national soup of Scotland because of its deep, over 200-year history.
This is a simple-to-prepare soup, and the flavors are outstanding, especially if you are a fan of lamb.
PRINT OF THIS RECIPE AT:
Ingredients for this recipe:
• 4 tablespoons lard
• 2 1 ½ pound lamb shanks
• 128 ounces beef stock
• 1 sliced large leek
• 1 peeled and small diced yellow onion
• 5 finely minced cloves of garlic
• 1 peeled and large diced turnip
• 4 peeled and large diced carrots
• 4 ribs of large diced celery
• 2 peeled and large diced russet potatoes
• ¼ green cabbage cut into 1” inch pieces
• 1 recipe for cooked barley
• 1 recipe for cooked split peas
• ¼ cup chopped fresh parsley
• Salt and pepper to taste
I TRIED NIGELLA’S WIDE NOODLES W/ LAMB SHANK IN AROMATIC BROTH | Cook, Eat, Repeat
In today’s Episode 3 of our ‘Cook, Eat, Repeat’ series, we test and review the meat recipe, being the ‘Wide Noodles with Lamb Shank in Aromatic Broth’. What do you guys think of this recipe? Do you think you’ll be trying it any time soon? Comment below with your opinions!
Cookbook: (aff.)
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Basilla (Lamb and Pea Stew)
Ramadan Day 15: Basilla, which translate to Pea’s, is a wonderful stew made right lamb, potatoes and carrots. It is a wonderful one pot meal that I simple combine all my ingredients together and allow to slow cook for a couple of hours. I prepare my stew in a cast iron pot, this allow my flavours to develop beautifully together without compromising on its shape. I usually serve this with either rice or bread on the side and of course a large bowl of salad.
#cookingwithzahra #basilla #ramadan2022
Ingredients:
3 small onions, finely chopped
vegetable oil
500 g low-fat lamb cubes, cut into small pieces
1 bay leaf
3 tsp salt
1/2 tsp black pepper powder
1 tsp 7-spice powder
1/2 tsp cinnamon powder
2 medium carrots, cubed
2 potatoes, cubed
3 cups frozen peas
2 tbsp tomato paste
2 cups tomato puree
2 cups water
1.In a medium-sized cast iron pot, sauté the onions in vegetable oil on high heat, until the onions turn translucent. Add the lamb cubes and bay leaf, and sauté until the meat is browned. Season with salt, pepper, 7-spice powder and cinnamon powder.
2.Add the carrots, potatoes, peas, tomato paste, tomato puree and water, cover the pot and leave to simmer on low heat for 30–45 minutes. Serve.
Pea and Ham Soup
On a cold winter's day, a bowl of pea and ham soup is a delight. Warming, comforting and cheap, it's well worth the time it takes to cook.
The written recipe is here:
Making your own soup is immensely satisfying - not only do you know exactly what's gone into it, it frequently tastes better than commercially produced soup. And it's usually cheaper too! So why not make your own pea and ham soup - you'll be glad you did.
By the way, I say here that you can use ham hock or shank, and you may be wondering what the difference is. Well, it seems the hock is the bit of the pigs leg directly above the trotter, and the shank is a bit further up than that. The shank has more meat on it.
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