Preparation info
  • Serves


    • Difficulty


Appears in

By Patience Gray and Primrose Boyd

Published 1957

  • About

This thick pea soup should be made the day before it is wanted, as it takes a long time to cook - about six hours - and in any case the flavour improves with waiting. When cold it is very thick indeed, so care must be taken not to burn it on re-heating.


  • 1 pig’s trotter (fresh or salt; if salted it must be soaked for a few hours),
  • 1 pig’s ear (


Wash and soak the peas for 24 hours in cold water, then boil them in the water in which they have soaked for 2 hours. When they are soft, push them through a sieve, leaving the coarse outer skins behind. Put the trotter and pig’s ear and the purée of peas in a heavy pan, and simmer them with the lid on for another 2 hours. Then add the diced potatoes, chopped celeriac or celery heart, th