Pea Soup the Old Fashioned Way Recipe
If you want a proper old fashioned, traditional soup, you’ve found one! This low fat, low calorie soup is perfect for lunch and you can always re heat it the next day which makes the soup taste nicer we’ve been told! Serve with a green salad or buttered bread if you have the calories available.
- Recipe makes: 8 servings
- Prep time:
- Cook time: 1 hr 20 mins
- Calories: 268
- 500g dried peas
- 454g gammon joint
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- Steep the dried marrowfat peas overnight in boiling water with a level teaspoon of bicarbonate of soda dissolved in it. About double the volume of water to peas as they'll soak most of it up.
- Steep the gammon joint in cold water to remove excess salt, again overnight.
- Pour off the steep water and boil then simmer the gammon joint in new water for about an hour. Make sure there is enough to easily cover the gammon as this makes the stock for the soup.
- Remove the gammon and put to one side. Drain the peas and add them to the shank water. Simmer for as long as needed to cook the peas tender. About half an hour. Cut all the gammon off the bone, discarding the skin and fat, and cut into little pieces, so you can get ham and peas on the same spoon for a mouthful.
- Throw the gammon back in the pea soup and reheat when ready.
It always always tastes better reheated or even left to the second day.
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