What can I use instead of ham hock in pea soup?

What can I use instead of ham hock in pea soup?

If you can’t find a ham hock, don’t worry. You can easily substitute pork shank, smoked bacon, or smoked sausage without affecting the recipe too much.

How do I make my ham and pea soup thicker?

To do this add 1 tablespoon cornstarch with 1 tablespoon water. Whisk these together and add to the soup. This will thicken it slightly without altering the flavor at all.

Can I freeze split pea soup with ham?

To prep and freeze: Combine carrots, celery, onion, garlic, pepper and salt in a 64-ounce round, freezer-safe container. Layer the ham on top, then the split peas. Seal and freeze until ready to use, up to 3 months. To cook: Let the soup mix stand at room temperature for 10 minutes.

How do you cook split pea soup with ham?

A simple recipe that delivers big flavor, this split pea soup with ham is hearty enough to serve as a meal. Heat the butter in a large Dutch oven or soup pot over medium heat. Add the onion and salt and cook, stirring frequently, until softened, 4 to 5 minutes. Add the garlic and cook until fragrant, about 30 seconds. Do not brown.

How to cook ham steak and peas on the stove?

Increase the heat to high and bring to a boil, stirring frequently to keep the peas from sticking to the bottom of the pot. Reduce the heat to low, cover, and simmer until the peas are tender but not falling apart, about 45 minutes. Remove the ham steak and place it on a plate; cover with foil and set aside.

How long does it take to cook a Ham in soup?

Cook until the peas are tender and the soup has reduced to the desired consistency, about 1 hour. Pull the ham piece and herbs from the pot and, using an immersion blender, blend the soup until mostly smooth. Cut the ham into 1/2-inch pieces and add back to the pot.

What is split pea soup?

Perfect for that first burst of cold weather and to enjoy throughout fall and winter, split pea soup is a classic American soup made from split peas – peas that have been hulled, dried, and split – and a pork-rich broth. The soup is traditionally made with a smoked ham bone, but these days it’s near impossible to find ham bones at the supermarket.