Lancashire pea and ham soup
2L ham stock with 400g diced ham, from stock
25g finely chopped fresh parsley (including stems)
salt and black pepper
1 tbsp fresh thyme leaves
1 large onion, chopped
2 medium carrots, peeled and chopped
2 ribs celery, finely chopped
500g dried marrowfat peas, soaked with 1 tbsp baking soda for 12-24h
double cream or crème fraîche (optional)
In a large saucepan add the peas, stock, celery, carrots, onion, thyme, pepper, and 1 cup water. Bring to a boil on high heat, reduce to low, cover, and simmer for 45-60m until the peas are tender.
Add the parsley and simmer uncovered for about 45m until thick. Purée in blender until smooth.
Adjust seasoning, add the diced ham, and serve with a swirl of cream and chopped parsley garnish.