Thursday, February 28, 2019

Foodie Friday ~ Quick Green Pea Soup W/Ham

Welcome to our food day segment.

This week on our meal plan, I made a ham dinner with scalloped potatoes and lots of green veggies. I never have a worry that potatoes will be leftover in the fridge for very long and I usually end up eating all the veg. But we often have an abundance of meat that doesn't always get gobbled up as quickly as when it was initially served. The question I was left answering was, what the heck do I do with all of this leftover ham?

A couple of my kids don't mind reheating the ham but for those of us whose digestive systems aren't very 'pork-friendly', it still leaves a lot of leftover meat. Plus, seriously. How many times can ham be reheated and still be exciting?

That's when I research quick recipes to use up leftover ham. The #1 hit, of course, is ham and split pea soup. A very good and hearty dish but I don't always have time to mess around with dried split peas. That's when I found this recipe that makes the same kind of hearty soup, but using green peas rather than the traditional split ones and it takes a lot less time to prepare and cook. MY kinda recipe.

Let's try this one together. I'll follow up with how the recipe goes off with my crew. If any of you try this one out, let me know.

Happy cooking!
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- 1 tbsp olive oil
- 1 tbsp butter
- 1 cup carrot matchsticks
- 1 small onion, chopped
- 7 oz ham, cut into bite-sized pieces
- 1 small bag of frozen green peas
- 2 minced garlic cloves
- 3 cups broth (your preference)
- salt and pepper to taste
- sprinkle of thyme

1. Warm up a large pot over medium-high heat, then add the oil and butter. Add the carrots and onions. Stir and cover the pot for a couple of minutes then add the ham, reducing the heat to medium.

2. While the mixture cooks, put the peas into a microwave-safe dish and heat on high for 4 minutes. Stir, then heat for another 2 minutes.

3. In the meantime, mince the garlic and add them to the pot. Cook for 30 seconds then pour in the broth with the spices. Stir, cover and heat to high until the broth comes to a boil, then reduce to a simmer.

4. When the peas are finished, add a ladle of the broth mixture to them puree the peas with an immersion blender until it's a mushy texture. If you don't have a hand-held, or immersion, blender, you can simply mash the peas with a fork. Add the mushy peas to the broth, stir and allow to heat through.

If you like a thinner soup, you can add more broth.

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