by Bill Farmer. Categories: Recipes .
This soup is somewhat complicated to make, but delicious. Marrowfat peas need to be soaked overnight.
- Olive oil
- 1/3 cup dried marrowfat peas
- 1/2 teaspoon bicarbonate of soda
- 1/3 cup frozen or fresh peas
- 1/2 cup chopped ham or bacon pieces
- A medium sized onion, chopped finely
- Two or three cloves of garlic, chopped
- A stick of celery, chopped finely
- A medium sized carrot, grated
- 1/2 vegetable stock cube
- Soak the marrowfat peas overnight in a bowl of water with the 1/2 teaspoon of bicarbonate of soda.
- Discard the soaking water and rinse the marrowfat peas.
- Cover the bottom of a small saucepan with olive oil and place on a low heat. Add the onion and garlic and half the peas and marrowfat peas.
- Cover and allow to steam until the onion is soft.
- Scrape into a small bowl and zizz with a blender. This will make bright green sludge.
- Cover the bottom of the pan again with olive oil and add the bacon, if using. Place on a low heat.
- Allow the bacon to cook through before adding the celery, carrot, stock cube and the rest of the peas, or if using ham, add it last.
- Cover and allow to steam until the celery and carrot is soft.
- Add the green sludge from the bowl and cover with milk.
- Stir from time to time to prevent sticking and to prevent the milk from boiling until the marrowfat peas are soft. This may take up to 20 minutes.
- Serve with toast or crusty bread.