Yellow split pea and tattie soup recipe
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- Dish type
- Vegetable soup
- Pea soup
A delicious, comforting and moreish soup, great for cold days! To make it vegan, just use vegetable stock rather than chicken stock.
Stirlingshire, Scotland, UK
17 people made this
- 2 chicken stockcubes
- 6 large carrots, grated using a blender
- 2 leeks, chopped
- 100g yellow split peas
- 5 potatoes, chopped
- salt to taste
MethodPrep:30min ›Cook:3hr ›Ready in:3hr30min
- Bring a large pan of water to the boil. Add the stock cubes. Turn the heat down and bring it to a simmer.
- Add the carrots, leeks and the yellow split peas. Simmer gently for 2 hours, stirring occasionally.
- Add the potatoes and cook for another hour.
- Season with salt to taste. Then serve!
Serve with warm crusty bread.
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Homemade Pea and Ham Soup Recipe
|Homemade pea and ham soup|
I remember when I was a wee boy my Gran making a wide range of delicious homemade soups. Although she would sometimes use chicken or even beef as a base, more often than not the soup process would begin with a meaty ham end being boiled up to make stock. The meat from the ham end would ultimately be contained in the finished soup. She would often include dried split peas (soaked overnight) in the soup, as well as potentially a number of other dried pulses and fresh vegetables.
In this soup recipe, I am using frozen peas. This is not simply for convenience but also because frozen peas contain all the locked in freshness of peas straight from their pod. I am also including a couple of not so commonly used vegetables as part of my modern little twist. The results - I promise you - were excellent.
|Large piece of boneless ham|
It was when I came across this bargain piece of boneless ham in my local supermarket that I decided to make this soup. Yes, soup is best made with meat on the bone but the flavours of ham in particular are robust enough that I was confident this idea would work.
|Ham is soaked in water overnight|
It's not absolutely essential but I do steep ham (particularly bonless ham like this) in cold water overnight to get rid of some of the excess salt before I boil/poach it. I feel the risks of the stock proving too salty - even though plenty of bland ingredients are to be added at a later stage - make this effort worthwhile. After all, it is possible to add salt at a later stage in the unlikely event it should be required.
Ingredients (Seves 6 to 8)
4 pound (1.85kg) piece of boneless, unsmoked ham (you will have plenty left over to use for other purposes)
2 sticks of celery
1 medium white onion
1 medium to large carrot
6 whole cloves
Stalk from a head of broccoli
1 medium baking potato
1/2 a medium Swede turnip (rutabaga)
Bag of frozen peas (500g/just over 1 pound)
Stem (white part) only of one medium leek
|Vegetables for basic ham stock|
Take the piece of ham from its poaching water, weigh it and place it in a large soup pot. Wash and roughly chop the carrot and celery sticks, peel and quarter the onion and add them all to the pot with the ham.
Scotch Broth Soup Recipe
1kg neck of mutton or lamb (my mum sometimes uses chicken in this recipe for Scotch broth)
75g pearl barley
1 large onion
75g split peas or fresh peas
1 large leek
3 small turnips
water depending on thickness required - try 2.5 litres
2 tablespoons of freshly chopped parsley
salt and pepper
small cabbage (optional ingredient for this Scottish broth recipe)
How To Make Scotch Broth
1. Pre-soak the barley and split peas
2. Chop all the vegetables
3. Melt a wee bit of lard/cooking oil and add the chopped onion. Once softened add the water and meat (you can just add stock rather than boil meat) and boil, skimming off any fatty deposits from the top.
4. After boiling for about half an hour add the barley and peas and simmer for another 30 minutes.
5. Add the remaining vegetables.
6. If used, remove the bone and strip off the meat and return this to the pot.
7. Some people might be tempted to give a dog the bone afterwards. However the boiling of the bone weakens it, making it softer and causing fragments to come off when chewed by an animal. This stock bone could cause mouth ulceration, choking or tears to the lining of the stomach wall from bone fragments and cause dogs pain and discomfort.
8. Add parsley before serving. Great with warmed bread rolls.
9. If making a big pot full it'll keep out provided you boil and stir each day. Though to be safe it would probably best be kept in the fridge or individual portions could be freezed and used as needed.
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An army veteran moves his family back to Scotland, but his nightmare neighbour starts a battle of wits with him. Who will win this One Last War?
Buy this latest novel by Scottish author C.G. Buswell on Kindle or Paperback.
Nick Nairn's New Scottish Cookery has a different Scotch Broth soup recipe which uses shin of beef.
The Book Maw Broons Cookbook has a Scottish Broth much like the one above though it includes the use of additional vegetable ingredients such as kail. It was taken from the Housewife Weekly magazine how to make broth soup page. Buy Maw Broon's Cookbook at a discounted price and with free delivery available.
The book Scots Cooking: The Best Traditional and Contemporary Scottish Recipes by Sue Lawrence describes it as a health giving dish and compares it to the restorative powers of Jewish chicken soup. The Scotch Broth recipe by Sue Lawrence differs slightly from the one below in that it is much thicker and has different ingredients such as dried marrowfat peas and curly kale.
- 3 tablespoons unsalted butter
- 1 large onion, finely chopped
- 4 medium carrots (1 pound), cut into 1/2-inch rounds
- 2 stalks celery, cut crosswise into 1/4-inch pieces
- 1 pound green split peas, rinsed and picked through
- 2 quarts chicken stock
- 1 bay leaf
- Salt and freshly ground pepper
- 2 pounds Yukon gold potatoes, cut into 1/2-inch pieces
Melt butter in a 6-quart pot over medium heat. Add onion, carrots, and celery cook, stirring frequently, until vegetables begin to soften, about 5 minutes. Stir in split peas, chicken stock, and bay leaf season with salt and pepper. Bring mixture to a boil. Reduce heat to low cover, and simmer, stirring occasionally, 30 minutes.
Add potatoes, and simmer until they are tender, about 30 minutes. Discard bay leaf, and season with salt and pepper. Serve immediately.
RED LENTILS IN SOUP
Scottish lentil soup is made with red lentils, also known as masoor dal.
The melting and thickening properties of this lentil are why it's the perfect lentil for this soup.
As well as thickening soups, red lentils are great because they don't need to be pre-cooked, you can just rinse them, then throw them in. They don't take long to cook either.
They are also low in fat and calories, high in fibre and protein and they contain iron, potassium, folate and manganese.
All these qualities make it a good option when making a soup.
Browse our fantastic collection of soup recipes, complete with a refreshing chilled broccoli soup from Shay Cooper, pea and ham soup from Steven Doherty, a creamy pumpkin soup recipe from Robert Thompson, and a vibrant cherry soup recipe from Shaun Hill.
Soups are a fantastic way to celebrate the seasons, with warming soup recipes comforting in the Winter months and chilled soups being perfect for a balmy Summer afternoon. The use of seasonal produce in these soups provide an edible calendar you can enjoy before a main meal or on its own.
Enjoy the chilly evenings with Adam Gray's parsnip and apple soup, Stephen Crane's lovely Jerusalem artichoke soup, or Andrew MacKenzie's special potato soup with grated black truffle.
Summertime soup recipes featured in this collection include Shaun Rankin's delightful chilled watercress soup with dressed Asian pear and garden peas, and a gazpacho from Tom Aikens.
Slow cooked ham and split pea soup
The weather seems to have turned cold. When I woke up this morning there was snow on the ground. There was only a centimetre which soon melted but it was the first snow of the year. It has been really frosty and very cold temperatures have been predicted this week. It is the perfect weather for getting out your slow cooker and experimenting with different dishes. I love coming home on a cold evening and finding a meal ready and waiting for me. I open the door and can smell the cooking when I walk in, all I need to do is put on some vegetables and I can eat in no time. It means I can enjoy warming stews and casseroles without the wait. After a long day at work it lifts your spirits not to have to put the effort into cooking.
For some time I have been told that slow cookers are great for making soup. Normally I make soup in a pan but this weekend I decided to try making slow cooked ham and split pea soup. I had some yellow split peas in my cupboard that I have had for ages. Now seemed a good time to get rid of them and clear some cupboard space. Split peas are one of those things that seem like a good idea to buy and then you wonder what to do with them.
It also seemed a good excuse to make some bread to go along with the soup. There is something heart warming about a bowl of warm soup and crusty home made bread on a cold day. The soup was simple enough to make, I added a chunk of gammon, some yellow split peas, some onion and carrot into the slow cooker. I topped it up with water, stock and a splash of wine. For a subtle herb flavour I threw in some thyme, which is still growing in my garden oblivious of the snow. I then switched on the slow cooker and got on with the house work.
After a few hours the soup was ready. I used a food processor to make the soup a smooth consistency and served it up. It was the perfect warming meal. Ideal comfort food it is cheap and flavourful as well as being really easy to make.
Sheep Heid Broth
'Sheep heid' broth is a recipe that has not survived the test of time. This was a barley broth cooked with a singed sheep's head. Traditionally, it was served with the sheep's head in the tureen.
Jassintour Rozea, chef to the Earl of Hopetoun, gives a recipe for 'Barley broth a L'ecossaise or Sheep heid broth the Scots way' in his book 'The gift of comus, or practical cookery' of 1753.
He comments: '… it makes a monstrous smoke and stink in the kitchen … King James was the first that ate a sheep head dressed this way in England.'
Slow Cooker Potato Soup Recipe Video (1 Minute)
The first step in this Slow Cooker Potato Soup recipe is probably the most time consuming — chopping up a storm. Chop up lots of potatoes (I strongly recommend Yukon golds), a big onion (white or yellow), and lots of cooked bacon (you can fry or microwave the bacon while you chop, or buy it pre-cooked).
Then toss everything in the slow cooker (<– this is the one I use!), along with lots of good-quality chicken (or vegetable) stock.
And then set the timer for 3-4 hours (on high) or 6-8 hours (on low), and walk away and let the slow cooker do its thing.
Then once everything has slow cooked, you’ve gotta do the final step on the stovetop. I know, I know, this recipe isn’t 100% slow cooker. But in order to have a soup that’s nice and thick and avoid using heavy cream, we need to make a quick and easy creamy roux on the stove.
So just melt your butter (or you can use reserved bacon grease, if you fried the bacon on the stove, which will be way more flavorful) and whisk it together with some flour to form a roux. Then whisk in a can of evaporated milk. And once the mixture comes to a simmer, it will thicken up into a really thick gravy-like mixture. Add that to directly to the slow cooker, and give everything a stir.
And then if you’d like an even thicker soup (which I recommend), use a potato masher to mash up about half of the potatoes in the soup. Or you can just leave them all chunky. Up to you.
(Or, some of you have asked about a slightly healthier soup. If you’d rather leave out the roux entirely and just have a brothy-er soup, you can do that, and/or just mash some of the potatoes if you’d like to thicken it up a bit.)
And then…ta da! A big crock pot full of delicious, creamy Slow Cooker Potato Soup will be yours to enjoy!
- 1 tablespoon butter
- 1 tablespoon extra-virgin olive oil
- 1 medium onion, chopped
- 1 stalk celery, chopped
- 2 cloves garlic, chopped
- 1 teaspoon chopped fresh thyme or parsley
- 6 cups peas, fresh or frozen
- ½ cup water
- 4 cups 4 cups reduced-sodium chicken broth, “no-chicken” broth (see Note) or vegetable broth
- 1/2 cup half-and-half (optional)
- ½ teaspoon salt
- Freshly ground pepper to taste
Heat butter and oil in a Dutch oven over medium heat until the butter melts. Add onion and celery cook, stirring occasionally, until softened, 4 to 6 minutes. Add garlic and thyme (or parsley) cook, stirring, until fragrant, about 10 seconds.
Stir in peas. Add water and broth bring to a lively simmer over high heat. Reduce heat to maintain a lively simmer and cook until very tender, about 1 minute.
Puree the soup in batches in a blender until smooth. (Use caution when pureeing hot liquids.) Stir in half-and-half (if using), salt and pepper.
Note: Chicken-flavored broth, a vegetarian broth despite its name, is preferable to vegetable broth in some recipes for its hearty, rich flavor. Sometimes called &ldquono-chicken&rdquo broth, it can be found with the soups in the natural-foods section of most supermarkets.
To make ahead: Cover and refrigerate for up to 4 days or freeze for up to 3 months.