Mushy pea and ham soup recipe
A comforting and filling supper dish that I was inspired to make with some leftover ham hock
This dish is a real blast from the past for me. My granny always used to have a big pot of it on the boil, made with pork spare ribs in it (which I loved to eat as I could get messy eating the meat off the bones by hand – much to my mum's annoyance).
The secret to great mushy peas is to buy dried marrowfat peas.
They are hard to find nowadays because there are so many ready made mushy pea options available off the shelf. To my mind though they just don't compete with the real thing; the commercial ones are an artificial colour and are usually way too sweet.
I have just listed a basic mushy pea recipe below – but if you want to make it into a soup using ham hock, simply add the ham and top up with water to make the soup the consistency you like.
This is just delicious with crumpets (but as we didn't have any we consoled ourselves with sourdough bread).
If you would like to make the ham hock yourself see my previous article: