Pea and Ham SoupOh dear, I’ve finally succumbed to the temptation of posting a photo of last night’s dinner, but at least I didn’t feel compelled to share it with the world as seems to be de rigueur among the Twitterati.

I’m not a great cook, in fact I still limit my aspirations to mediocrity, but sometimes I hanker after something specific and have no option but to don my apron and make a mess in the kitchen.

In this instance my culinary compulsion was for pea and ham soup, a winter staple of my youth. My mum would soak dried peas overnight the add them to onion carrot and bacon ribs before the whole would simmer away to itself in a pressure cooker ready for when I got home from school.

And the great thing was that a panful would last throughout the week because it set into a gloopy mush when cold and more water would have to added, so half a pan became three-quarters, a third a half panful etc with no loss of flavour, although without much meat.

So I tried my hand at my own version of this pea green nectar using this recipe for Lancashire Pea and Ham Soup. I modified it a bit, using dried split peas instead of marrowfat and omitting the fripperies of parsley and thyme. I also used added a touch of the exotic by adding a little garlic, but the result was pretty good, even if I say so myself.

And as in days of yore, there was plenty left over to go in the freezer to slurp later in the week.

Nobody’s prefect. If you find any spelling mistakes or other errors in this post, please let me know by highlighting the text and pressing Ctrl+Enter.

1 comment… Add yours
  • Beate 20th January 2016

    That soup looks delicious! 🙂 It’s my favorite thing to eat on cold winter days, especially squash soup. It’s also wonderful when the food holds a special memory like your soup does.
    Thank you for stopping by my blog and saying hello 🙂
    Have a great day!


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