How can anyone possibly make a b**locks of Pea and Ham Soup, food of the Gods I might add .....................
Although in Lancashire we make it with dried Marrowfat peas.
1. Soak the peas overnight. 2. Boil the ham hock slowly. 3. Retain the liquer, skim and reduce. 4. Cook the peas until soft. 5. Cut the ham hock in slivers. 6. Add to the boiling peas and simmer for a few minutes.
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sj