Comments on: Pea and Ham Soup

By: Rachael Bennett

Rachael Bennett — Mon, 15 Apr 2024 05:10:05 +0000

Amazing and easy I used to cook bone for a day then cool overnight skin and do veggies but this is fantastic thanks!!!

By: Bev

Bev — Thu, 04 Apr 2024 17:33:45 +0000

Easiest soup – it’s magic! I won’t make it any other way again. I did use yellow split peas instead of green since that’s what I had in the cupboard and it turned out exactly like Quebec-style Habitant pea soup. Thank you for another great recipe and so happy to hear Dozer is coming along so well. Loved the photo of him in the water – that smile says everything.

By: steven peterson

steven peterson — Tue, 23 Jan 2024 21:51:07 +0000

In reply to Hayley.

I am an “after the cooking grease skimmer” as I like to allow all the ingrediants to impart their flavors into the soup, even the fat (fat is flavor). I let the soup “settle” for around 30 mins at the end of the cook, then take a large spoon and skim away the excess grease… Everything left is just flavor.

By: steven peterson

steven peterson — Tue, 23 Jan 2024 21:36:27 +0000

In reply to Helena Denel. I used 2 cups chopped (~1 very large onion, or ~2 medium onions) and it came out very nice.