Underwood Pea Soup

A community recipe by orfordpiece

Not tested or verified by Nigella.com

Introduction

When I was growing up one of my favourite dinners was my Mum's Pea Soup. It is perfect for those cold winter months when you need something to warm the cockles of your heart. It has been a favourite for me and my 5 brothers and I would like to share the recipe with you.

Ingredients

Serves: 4

Metric Cups

250 grams marrowfat peas (dried)
4 pork hocks (or pig's trotters)
4 carrots (diced)
1 leek (diced)
1 swede (diced)
1 medium parsnip (diced)
2 onions (diced)
3 medium potatoes (diced)
1 tin chicken soup
3 teaspoons curry powder
2 litres chicken stock

8⅚ ounces marrowfat peas (dried)
4 pork hocks (or pig's trotters)
4 carrots (diced)
1 leek (diced)
1 rutabaga (diced)
1 medium parsnip (diced)
2 onions (diced)
3 medium potatoes (diced)
1 tin chicken soup
3 teaspoons curry powder
3½ pints chicken broth

Method

Underwood Pea Soup is a community recipe submitted by orfordpiece and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

Soak the dried marrow fat peas in water overnight or use split peas.

Put the pork in cold water and rinse. (If using the trotters hide them from the children because they will say yuck!)

Transfer the pork to a large sauce pan and add the chicken stock, bring to boil and skim off any brown scum.

Add the vegetables and bring to boil again removing the scum.

After ten minutes of boiling reduce to a rolling simmer and add the drained peas.

Boil for a half to three quarters of an hour and then add the chicken soup and the curry powder as well as salt and pepper to taste.

Remove the pork and when cool remove the nice bits of meat and return it to the soup, discarding the rest.

Feel free to add more water along the way to keep the soup a semi thick liquid consistency.

The soup can be served with suet dumplings which you can cook separately or cook in the soup.

Soak the dried marrow fat peas in water overnight or use split peas.

Put the pork in cold water and rinse. (If using the trotters hide them from the children because they will say yuck!)

Transfer the pork to a large sauce pan and add the chicken broth, bring to boil and skim off any brown scum.

Add the vegetables and bring to boil again removing the scum.

After ten minutes of boiling reduce to a rolling simmer and add the drained peas.

Boil for a half to three quarters of an hour and then add the chicken soup and the curry powder as well as salt and pepper to taste.

Remove the pork and when cool remove the nice bits of meat and return it to the soup, discarding the rest.

Feel free to add more water along the way to keep the soup a semi thick liquid consistency.

The soup can be served with suet dumplings which you can cook separately or cook in the soup.

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