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4
Complex
By Patience Gray and Primrose Boyd
Published 1957
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.
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