Pey Soup

450g dried marrowfat peas
1.5–2kg fresh ham shank ..optional
2.25 litres water for the ham....optional
2 celery stalks, finely chopped
3 carrots, peeled and chopped
2 onions, peeled and chopped
A few sprigs of fresh thyme
1/4 tsp cracked black peppercorns
A few sprigs of thyme
2.25 litres water for the soup
1 tsp shop bought mint sauce
A small handful of fresh finely chopped parsley

Method
1. There are two ways to prepare your dried marrowfat peas. Simply soak them in tepid water overnight (about 8 hours) or, alternatively, boil them up in a pan of water for 3 minutes, and then cover and simmer for a further 45 to 60 minutes until the peas are tender. Don’t even think about eating raw soaked peas.

2. Place your ham shank in a large, heavy-bottomed pan and add 2.25 litres water. Bring to the boil and turn the heat down to simmer for 10 minutes. Remove the ham and discard the water. This helps to desalinate the ham.

3. Place your ham shank, peas, celery, carrots, onions, thyme and black pepper in the pan, pour in another 2.25 litres water and bring to the boil. Cover and turn down the heat to create a nice slow simmer. Cook for 2 hours.

4. Remove the ham shank and set it aside to cool. Once cooled, discard the fat, take all the meat off the bone and cut into 2cm pieces. Put them back in the soup and liquidise half of it. Stir the liquidised soup into the remaining soup for a nice thick chunky texture.

5. Cover and leave this gorgeous soup overnight in the fridge to enhance the flavours. It’s a long wait, but believe me, it’s well worth it.

6. Next day, reheat the soup for 15–20 minutes, stirring frequently to stop it sticking to the base of the pan. You may need to add a little water to loosen it. Finally, stir in the mint sauce and parsley. Check the seasoning only when it’s finished, please.

Leave the carrots out and send me a bucketful

That's not Pea Soup, it's Pea and Ham Soup !

No, its Pey soup


Ingredients
1 tablespoon butter
1 tablespoon olive oil
1 large or medium onion, chopped
1 cup celery, chopped
4 cloves garlic, crushed and chopped
2-pound package of frozen peas (about 7 cups)
7-8 cups chicken broth* (start with 7)
1/4 teaspoon thyme
1/4 teaspoon chipotle chili powder (or to taste)
1/4 teaspoon smoked paprika* (optional but recommended)
1 and 1/2 teaspoons salt, more or less to taste
pepper to taste
3/4 cup cream (or sour cream or plain Greek yogurt to taste)

a large soup pot, melt butter over medium high heat. Add olive oil. When the mixture is hot, add the chopped onion and celery.
Saute for about 5 minutes, stirring often, until the onions are translucent.
Add chopped garlic and stir for 1-2 minutes,
Add the peas.
Add 7 cups of chicken stock, thyme, chipotle powder, smoked paprika, salt and pepper, and bring to a boil over high heat. You can cover it to make it go faster, but keep an eye on it so it doesn't boil over.

Once it boils, lower the heat to a simmer and cook for another 5 minutes, or until the onions and celery are completely soft.
Turn the heat off.  blend to puree the soup.
If your soup is looking thick, feel free to add that last cup of chicken broth if you want.
Add the cream to the soup and heat it up again on the stove if necessary.
Serve with extra crusty French bread!

Ticsmon wrote:That's not Pea Soup, it's Pea and Ham Soup !

Lolly wrote: No, its Pey soup    

Falsely describing, advertising or presenting food is an offence and mis-labelling is criminal fraud, whether it poses a food safety threat or not.

You'd best change the title of the recipe to "Pey an' Ham Soup" before you get charged with mis-description of food relating to Semitics and Muslims.  

Not to mention the celery. carrots, thyme, onions and peppercorns etc