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:
Ham hocks are really economical and simple to make – fantastic for a summer lunch
- 125g dried marrowfat peas
- 1 soaking tablet
- 2.5 pints of boiling water
- Salt to taste
Dissolve the soaking tablet in 1.5 pints boiling water and add the peas. Stir and leave them to soak for 14 hours.
- Drain and rinse the peas, then put them in a pan with 1 pint of boiling water.
- Bring to the boil then simmer for about 25 minutes until the peas are mushy.
- Add salt to taste and stir.