The Pea and Ham Soup, also known sometimes as the “mighty green soup”, is a classic, hearty dish found in many cultures across the world, ranging from Britain to Bolivia. This timeless soup combines the earthy and sweet nuances of green peas with the smoky saltiness of ham, culminating in a divine symphony of flavors that have made it a favorite amongst culinary enthusiasts.

Originating in the early 19th century, Pea and Ham Soup has been traditionally made either using green or yellow split peas. The split peas are chosen for their ability to break down during cooking into a rich and creamy consistency that contrasts beautifully with the texture of diced or shredded ham. The ham is typically from a leftover ham bone or ham hock, often smoked, that infuses the soup with a complex, rich flavor. Aside from these two main components, vegetables such as carrots, onions, leeks, and celery are used commonly.

The soup is appreciated not just for its phenomenal taste, but also for its nutritional value:
– High Protein: Where 100g of this soup can provide you with 5g of protein, crucial for muscle repair and growth.
– Vitamins: Packed with vitamin A, B, C and K, contributing to healthy eyesight, skin, and immune system.
– Antioxidants: Green peas are known to be rich in numerous health-protective antioxidants, including flavonoids, carotenoids, vitamin E, and vitamin C.
This beloved bowl of comfort has long come to symbolize love and warmth, a testament to the power food holds in bringing people together.

Recipes for Pea And Ham Soup

Simple Recipe

Pea And Ham Soup Recipe
Prep time: 15 minutes
Cook time: 2 hours
Serves: 6

Ingredients:

1 ham bone or ham hock
2 cups dried split peas
2 carrots, diced
2 celery stalks, diced
1 large onion, diced
2 cloves of garlic, minced
8 cups of water
Salt and pepper to taste

Instructions:

Place the ham bone or hock in a large pot, add the water and bring to a boil.
Add split peas, carrots, celery, onion and garlic into the pot.
Once boiling, reduce heat to low, cover and simmer for about 2 hours.
After 2 hours, remove the ham bone or hock. Separate the meat from the bone, chop it into small pieces and return to the soup. Discard the bone.
Add salt and pepper to taste and stir the soup well.
Let the soup sit for a few minutes before serving. This will allow the flavors to blend together.

Enjoy your homemade Pea And Ham Soup!

Advanced Recipe

Pea And Ham Soup

This hearty Pea and Ham Soup is an advanced recipe that's sure to warm you up on a cold day. With fragrant herbs, succulent ham, and nutritious peas, it's not only delicious but also healthy.

Ingredients

500g green split peas
1 large ham hock
2 carrots, finely chopped
2 celery stalks, finely chopped
1 large onion, finely chopped
2 garlic cloves, minced
2 bay leaves
1 teaspoon dried thyme
Freshly ground black pepper to taste
2L water
Fresh parsley, to garnish

Instructions

Rinse the split peas under cold water until water runs clear.
Place the ham hock in a large pot, add water and bring to a boil. Reduce the heat to low, cover, and simmer for about an hour.
Remove the ham hock from the pot and set aside to cool. Once cool, remove the meat from the bone, discard the bone and any skin, and chop the meat into bite-size pieces.
Add the split peas, chopped carrots, celery, onion, garlic, bay leaves, thyme, and pepper to the pot with the ham broth.
Bring to a boil, then reduce the heat to low, cover, and simmer for about 1 hour, or until the split peas are tender.
Add the chopped ham back into the pot and continue to simmer until heated through. Adjust the seasoning if needed.
Discard the bay leaves before serving and garnish with fresh parsley.

Cooking Note

If the soup becomes too thick after adding the split peas, simply add more water or a splash of vegetable broth.

Experience the Culinary Harmony of Pea and Ham Soup

Pea and Ham soup, a hearty and traditional dish of numerous cuisines worldwide, especially loved in Britain, the Netherlands, and the United States, offers an amazing palette of flavours. Cooked using dried or split peas, succulent ham, and aromatic vegetables, this classic soup becomes even more delightful when paired with suitable drinks and dishes. Its mild sweetness combined with the savoury taste of meat results in an unparalleled balance, making it a versatile star of any dinner table.

The mouth-filling, rich dish pairs extremely well with white wines known for their vibrant acidity and citrus notes. A crisp Chardonnay or zesty Sauvignon Blanc balances the rich, hearty flavours of the soup, adding a refreshing edge to each spoonful. Also, the apple or pear undertones in these wines beautifully amplify the soup’s slight sweetness. For Non-Alcohol drinkers, a chilled, tangy apple or pear cider could be a great alternative. The drinks you pair should ideally contrast with the richness of the soup, thus revitalising your palate after each bite.

Adding to the culinary magic, certain side dishes wonderfully complement Pea and Ham soup:
– A loaf of crusty sourdough or multi-grain bread is perfect for dunking and soaking up the last puddles of soup.
– A simple green salad with a sharp vinaigrette offers a welcome crunch and contrast of flavours.
– A cheese platter with robust sharp cheddar or creamy brie pairs exceptionally well, serving as a soulful companion in this comforting meal.
Remember, the aim is to create a balance of textures, flavours and temperatures, thereby elevating the overall dining experience. Give a nod to tradition, but don’t be afraid to add your creative spin to this versatile soup, transforming a simple meal into a gastronomic delight.

A Historical Perspective on Pea and Ham Soup

Often referred to as “pease pudding,” Pea and Ham soup enjoys a heritage that spans across centuries and continents. Pre-modern English tradition birthed the initial concept of this hearty soup, as early as the 11th century. At that time, locally harvested peas, mainly of the “pease” variety, were boiled until they reached a pudding-like consistency, with remains of Sunday’s ham tossed in for added flavor. The dish was cheap, low-maintenance, yet nutritious, making it a staple diet for soldiers, peasants, and even some households of status.

Pea and Ham Soup across the Globe

As society evolved, so did the essence of Pea and Ham Soup. What once was a simplistic, medieval concoction has now transformed into a dish enjoyed globally, with each region adding its flair to the recipe. The French version, Potage Saint-Germain, is more refined with added lettuce for added color and taste. German-Scandinavian variant known as Erbsensuppe is often prepared with smoked pork and a dash of marjoram. In the Caribbean islands, slightly different Yellow Split Pea Soup is a popular comfort dish, often served with hush puppies or Johnny cakes.

Modern Variations of Pea and Ham Soup

Today, the number of Pea and Ham soup variations is numerous, influenced not only by regional traditional cooking but also by modern culinary practices. In its simplest form, it’s a creamy puree of peas and ham, often flavored with onion, celery, and garlic. Here are some elaborate twists on the classic recipe:

Rustic Pea and Ham Soup: This chunky version incorporates more vegetables like carrots and potatoes.
Creamy Pea and Ham Soup: A blend of cream or milk adds a silky texture and richer flavor.
Smoky Pea and Ham Soup: Smoked ham hocks are used to infuse a deep smoky flavor into the broth.
Spicy Pea and Ham Soup: Chillies or spicy sauces are added for a hot twist on the classic.

Whether it’s a humble family dinner or a festive gathering, Pea and Ham Soup has managed to traverse time and geography to retain its place in the world of gastronomy.

Pea and Ham Soup: A Culinary Journey through History

Diving into the chronicles of culinary creations, the Pea and Ham Soup stands out as an emblem of resourcefulness and palatable simplicity. This hearty soup, often associated with comfort and warmth, has its roots deeply embedded in the cooking traditions of several cultures across the globe.

The earliest origins of this cherished dish could be traced back to the ancient Roman cuisine. The Roman cookbook “Apicius,” dated as far back as the 4th or 5th century, illustrates an early recipe for Pea Soup. The integral use of ham, however, was widely embraced during the Middle Ages in Europe. This was primarily due to the affordability and accessibility of pigs as a source of meat, cornering it as a staple in many peasant households. The fusion of peas with ham created a harmony of flavors while making the dish nutrient-rich and filling, even in times of scarcity.

The Pea and Ham Soup made its way across the Atlantic to America with the early settlers. The use of split peas became popular due to their long shelf-life and easy storage. So emblematic was the soup that it was incorporated into an army’s ration during the Revolutionary War. The classic recipe typically includes green or yellow split peas, ham, carrots, onions and herbs, often served with a slice of crusty bread.

The Pea and Ham Soup has been highlighted in the ancient Roman cookbook “Apicius.”
The integral use of ham was prevalent during the Middle Ages in Europe.
The soup was incorporated into an army’s ration during the Revolutionary War.

Pea and Ham Soup: A Melting Pot of Cultures in a Bowl

The heartiness of pea and ham soup transcends borders, permeating various cultures with its aromatic allure and nurturing warmth. This humble yet flavorful soup originated in the United Kingdom,, where it’s traditionally prepared using a leftover ham bone, split peas, and an array of spices. Over time, it has been embraced and interpreted by an array of different cultures, morphing into fascinatingly similar dishes that reflect the culinary traditions of the regions they belong to.

In Germany, they have their own version of Pea and Ham soup called ‘Erbsensuppe’, traditionally made with smoked pork. This dish is thick, hearty, and quintessentially German. Further south in Italy, ‘Minestra di Piselli and Prosciutto’ is their contribution to the pea and ham soup oeuvre. This soup is made with whole peas and chunks of prosciutto, but with lighter consommé-like broth, conveying the Mediterranean penchant for lighter foods. In the US, particularly in the south, a thick, stew-like iteration called “Split Pea and Ham Soup” is also popular. Often prepared in a slow cooker for hours on end, this dish epitomizes comfort and indulgence.

Erbsensuppe: A German version traditionally made with smoked pork, providing a unique depth of flavor.
Minestra di Piselli and Prosciutto: The Italian version, a lighter spin with a clear broth, whole peas and chunks of prosciutto.
Split Pea and Ham Soup: The American version, typically from the South, a thick and heartwarming stew.

Despite the differences in preparation and presentation, all these dishes share the universal appeal of the harmonious blend of peas and ham. The combination of these two key ingredients together with the unique blend of spices, and cooking techniques make each version a gastronomic adventure – a comforting bowl of familiar tastes with an exotic twist. The beauty of these dishes lies in their ability to encapsulate cultural flavours while paying homage to the universal appeal of a nourishing bowl of soup.