Dried marrowfat peas are available in most supermarkets and also in your local health food store there are pretty cheap too, as well as being the main ingredient for fabulous homemade mushy peas they are also great added to soups. They are also very frugal and bulk up into a satisfying soup which has that essential rib sticking winter quality that you are aiming for in a pea and ham soup.
All you need to do is soak them overnight (ideally) with a little bicarbonate of soda before cooking until soft with water or stock. They store well in an airtight jar for ages and also have the added benefit of being able to be germinated in a pot for pea shoots for salads in summer if the mood so take you.
What you need
- Soaked marrowfat peas
- Stock, ideally from cooking your gammon
- Leftover gammon, shredded
What you do
- Rinse your soaked marrowfat peas
- Simmer them with stock until softened and the peas have started to fall
- Thin your soup to your desired consistency , add the shredded gammon and simmer until the gammon is warmed through.
- Season and serve with crusty bread
Delicious and very comforting, the equivalent of a hug but in soup form......
Given that this recipe is made using leftovers and frugal marrowfat peas I am entering this post in Credit Crunch munch created by Helen over at Fussfreeflavours and Camilla at Fab food for all, this month hosted by My Golden Pear.
Given that this recipe is made using leftovers and frugal marrowfat peas I am entering this post in Credit Crunch munch created by Helen over at Fussfreeflavours and Camilla at Fab food for all, this month hosted by My Golden Pear.
I am also including it in Elizabeth's Kitchen diary "Shop local" blogging challenge as the gammon was bought from the local butcher and the peas from Booths the amazing north west supermarket chain which has a great passion for local regional produce.
And last but no means least the No Waste Food Challenge over at London unattached and Elizabeth Kitchen diary.
