forum: Food & Drink

Subscribe to forums RSS

#1 Wed 28 Mar 07 6:10pm


Forum super champ
From Newcastle, Australia
Member since Sat 10 Mar 07

Pea and ham soup: some wonderful person from ? Ontario posted...

From ? Ontario posted A recipe for pea and ham soup late last week.The kind where the soup "stands up by itself"? I serve mine with home-made breadrolls with sunflower seeds.

My daughter (19) has a problem with food. She'll eat the soup and the rolls. She's like a rake and it's a huge problem.

Know I asked before, do I need to soak the ham bone in milk/water to get rid of the saltiness. Have lost that, too.

Sorry to be such a pain in the neck.

Unfortunately my hand-held had a accident and I can't get the recipe.

Could I be a *real* pain in the neck and ask you to re-post?

Many, many thanks, and the other recipes sounded great, too. Thanks again.


Last edited by Maree-in-Sydney (Wed 28 Mar 07 6:15pm)

    Likes (0)

#2 Wed 28 Mar 07 8:12pm

gramma julie

From Southwestern Ontario
Member since Fri 16 Jul 04

Re: Pea and ham soup: some wonderful person from ? Ontario posted...

See you are on-line Maree - here goes - I don't soak the ham bone ahead, but put it in a soup pot and cover with cold water, bring to a boil, skim and then start adding vegetables. I always use chopped onion, celery and carrots and one pound of dry split green or yellow peas. For seasonings I'll throw in a couple of bay leaves and salt and pepper to taste. If the ham bone isn't giving enough flavour I'll add a couple of big spoons of chicken soup base seasoning. I forgot in the original, but you can use a hand held blender or put soup through a big blender to "hide" the veggies. This soup is best eaten the next day as it will thicken more. Hope this helps you out.
Gramma Julie

    Likes (0)

Powered by PunBB.