Preparation info

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Appears in

Poor Cook: Fabulous food for next to nothing

Poor Cook

By Susan Campbell and Caroline Conran

Published 1971

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  • 1 lb dried peas (split green ones)
  • 1 knuckle green bacon, soaked overnight
  • 1 fr


Soak the peas for two to four hours. Take a large saucepan and put in the drained peas; cover with six pints water, and simmer, covered, without salt for one or two hours. Add the bacon and pig’s trotter and simmer two hours more. In a separate pan soften the fresh vegetables in butter while you sieve or liquidise the pea soup, having first removed the meat to a plate. Add the softened vegetabl