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Pea Soup

Submitted by Gravy Queen 1 11 June 2009

This is a traditional Liverpool soup, everyone makes pea soup when the weather turns cold!



Ham Shank or Bacon Joint,4 carrots,1 large onion,250g red lentils,Handful yellow split peas,


Put the ham shank or bacon joint in a large pan and fill with water, not quite covering the joint. Boil for at least 2 hours, until the meat is very tender. Keep checking the water - change it once if it is too salty. Make sure the level doesn't go down to much and top up if it does.
When the meat is cooked, remove it and let it cool. Chop the carrots, dice the onion, and add to the water used to cook the meat in along with the lentils and split peas. Chop the meat and throw it back into the pan.
Bring to the boil and simmer until thick and the carrots are very soft, add more water if too thick but only a very small amount at a time, this is meant to be a very thick soup.

Please note: this recipe has been submitted by a user of this website and is not one of Delia's. We cannot, therefore, take any responsibility if the recipe contains errors, does not work or is not as you expect it to be, although, as our users are keen cooks, we are confident it will be a great dish. Delia tests each of her recipes three times, which is why you can always be sure of success.



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