Soak the peas as directed on the packet (or see notes) then in a large soup pan add the peas, water celery, carrots, onion, thyme, salt, and pepper. Bring to a boil and boil for 3 minutes now reduce the heat to slow simmer cover the pan and cook 45 to 60 minutes until the peas are tender.
Add the parsley and simmer uncovered for about 45 minutes until thick now you can puree the peas in a blender or pass through a sieve or just leave as is if you like a chunky soup.
Fine-tune the seasoning, add the diced ham, and serve with a swirl of cream or a sprinkling of chopped parsley on top.
You Will Need
|Ham. Diced. . Preferably From The Ham Hock You Have Just Used To Make The Stock||2 cups|
|Fresh Parsley. Finely Chopped||½ cup|
|Sea Salt||½ teaspoon|
|Cracked Black Pepper||½ teaspoon|
|Fresh Thyme Leaves||3 teaspoons|
|Onion. Chopped||1 large|
|Carrots Peeled And Chopped||2 medium|
|Celery. Chopped Finely||2 ribs|
|Ham Stock. If At All Possible Homemade||8 cups|
|Marrowfat Peas. (dried)||1 pound|
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