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Golden pea soup
Preparation info
- To serve
four
- Difficulty
Complex
Appears in
Published 1978
This soup, so thick that a spoon will almost stand up in it, is a great winter standby. Allow to cook for at least 2½–3 hours, and serve as a delicious meal by itself the first time round. Any leftovers can be extended with stock and served at another meal as a first course.
Ingredients
Method
Soak the peas for 2 hours in a large pan of cold water. Put peas and bacon in a large pan, cover with 2.3 litres (4 pints) of cold water and bring slowly to the boil, stirring once or twice to prevent the peas from sticking, and let it simmer. Meanwhile clean and chop the vegetables including the garlic and scoop off any scum on the surface of the soup. Add the vegetables and marjoram and simme