Ham & pea soup.

Discussion in 'Nose to Tail' started by moikel, Jun 6, 2014.

  1. moikel

    moikel Master of the Pit OTBS Member

    Winter here now so its soup time.

    This is a bit of an old school classic.

    I am trying to clear space in the freezers for dog food to span the 17 days we are away in New York & this big hock was taking up space.

    I smoked it a while back.Jumbo size & the twin of the one I made Terrine out of.

    I will throw some other smoked bones in with it.
  2. venture

    venture Smoking Guru OTBS Member

    Love/hate for me?

    Don't usually care for peas?

    Split pea soup and home made biscuits?

    That is down home comfort food!

    Keep it coming!  [​IMG]

    Good luck and good smoking.
    Last edited: Jun 6, 2014
  3. moikel

    moikel Master of the Pit OTBS Member

    Chopped all the meat but not to fine.

    Carrot,celery onion & spring garlic softened first in EVO then a splash of ham stock.

    That then goes into the stock.

    Peas I do separate threw in a few bacon bones with the water. Will cook them until soft then combine everything at the end ,cook it off for 10 minutes or so.

    No salt added at all ,good grind black pepper.
  4. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    <Chuckles> Now if ya wanted to impress those folks in NYC, you shoulda just carried that big cured hock under your arm and walked around with it. I have always had a strange sense of humor, I once carried a watermelon on a flight cross country. It was hilarious, the Stewardesses all laughed, and I would make sure and ask silly questions like I wonder it the cabin pressure will make it blow up, maybe we could put in the aisle you thing the captain would do angle and dangles, Or pull out a knife and forks and a box of salt (I know no knives these days).

    I guess it's ok to be cooking it now though, as long as its Moikel is doing it.

    I'm in....... I love ham and beans or peas..... And a hock a trotter or a shank is better.

    Stuffing crawfish heads tomorrow to freeze for bisque, wish you were here to help Moikel!
  5. moikel

    moikel Master of the Pit OTBS Member

    It's a big pot of soup. GF can have take home so she has a meal before afternoon shift Sunday,Monday,Tuesday at the hospital.
    Peas or beans such a good match for ham hock . We will have it for dinner & watch Australia play France in rugby.
    Packing decisions to be made ,lists to write.
    Getting help & advice from forum members on where to eat in NYC.
  6. bluewhisper

    bluewhisper Master of the Pit OTBS Member

    That's exactly the kind of soup that I grew up with. It's better on the second day because the peas are more tender.
  7. moikel

    moikel Master of the Pit OTBS Member

    It was pretty good first time out of the chute[​IMG]

    Bit hard to photograph soup . 

    Nice meal while we watch Australia smash France at Rugby.

    Meals like this do get better overnight no doubt.
    leah elisheva likes this.
  8. Mick, I love this!!!!!!!!!

    Many lifetimes ago, I was an exchange student in Sweden (the only black haired gal in the country that year but for Iranian refugees) but they ate pea soup and pancakes, as a nation, every Thursday!


    When first arriving, I found that fairytale myth only and could not believe it. YET, MUCH OF THE COUNTRY, as if a holiday or such, on Thursdays, makes this tremendous pea soup, (as you hav done) and thin crepe like things which they call pankaka; and they add mustard (squeezed from a tube) to their soup once at the table!

    I LOVED THIS! I was in heaven! My Swedish host sister didn't find it all that exciting. But I to this day can eat pea soup - ESPECIALLY on a Thursday, and with a dollop of Dijon in it (nostalgia making me smile) and have many a bowl!

    Great post! Are you traveling soon?

    Cheers! - Leah
  9. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Looks great Mick! Love a good ham and pea or bean or peas and beans soup!
  10. dls1

    dls1 Smoking Fanatic

    Great looking soup, Mick. One of my all time favorites.

    Made a batch not long ago with smoked hocks such as yours, along with some left over double smoked ham. Made that batch with navy beans, however.

    With a final match score of 50-23, I guess that France was properly smashed. Congrats.
  11. venture

    venture Smoking Guru OTBS Member

    Not my split pea?

    But that sure looks great!

    Good luck and good smoking.
  12. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    Its hard to beat hocks and beans when the weather turns cold........
  13. moikel

    moikel Master of the Pit OTBS Member

    Winter all relative .It will get to 18c here today.

    It was good soup. Lunch today as I bash away at pre trip tasks,mow lawn, finish some painting curse my lack of organisation ,the usual.

    We leave in a week[​IMG]. I haven't done a long haul flight since 2008,only Hong Kong & New Zealand in 2012. 

    One of the reasons I started smoking was the ham hocks of my youth don't exist anymore. The big company stuff is crap,funny colour for starters.

    Soups like that are all around the world ,meat to bean/pea ratio depends on how hard times were. I sometimes grate a bit of cheese on mine my family did that.

    My late mother was from Orillia Ontario she made great soups.She also understood cold weather.[​IMG]

    France will improve before game 2 . Its an important thing for world rugby that teams play a series abroad,England currently in New Zealand. But nothing is more important to Aussies than playing  New Zealand in August ,nothing.
  14. disco

    disco Smoking Guru OTBS Member SMF Premier Member

    Well, this would sure go down well here in the cold of a Canadian winter. Great looking soup, sir.


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