I made a batch of this soup earlier this evening. Some to have tomorrow evening and some to freeze.
Pea and Ham soup
(This is probably enough for six hearty servings!)
8oz dried peas
1 medium onion (chopped)
1 gammon or bacon hock
2.5 pints water
1 bay leaf
2 tbsps fresh chopped parsley
Lots of freshly ground black pepper.
Soak the peas overnight in cold water, then drain.
Place in a large saucepan with the water, gammon or bacon hock, onion and bay leaf; bring slowly to the boil, skimming off any scum, then cover and simmer for about two hours, until the dried peas are soft and disintegrating.
Remove the hock and bayleaf; when cool, remove some meat from the hock, chop in large chunks and return to the soup. The rest of the ham hock can be used cold in sandwichs, or served as hot slices with mashed potatoes and parsley sauce as a main course)
Bring back to a simmer, adding the parsley and black pepper to taste.
Serve with home made granary bread.... Warming and satisfying on what we call 'dreich' days.