This recipe makes 6 good portions, and although it does not contain the usual ham, it lacks nothing in traditional tastes.  It is also very filling and therefore ideal for a midday meal.

For 2-3 servings use one packet of  peas, keeping the vegetables the same and reducing the stock..

Ingredients

2 x 250gr packets dried marrowfat peas, soaked overnight

1 onion chopped

1 carrot scrubbed and diced

2 sticks celery chopped

1 clove garlic chopped

1 tablespoon oil

Salt and black pepper

Pinch of sugar

1½ pints/900ml of hot vegetable stock made with a cube

Method

In a large saucepan, heat the oil and add the vegetables and garlic. Stir and cook for 1 minute. Add salt and pepper to taste and a pinch of sugar.

Drain and rinse the peas, add them to the pan followed by the stock. Bring to the boil, cover and simmer for approximately 1 hour. Keep checking the liquid level adding more water as required.

When the peas are soft, remove half of them with a slotted spoon to a blender or mixer and blend until thick and smooth.

Return the mix to the pan and add as much water as necessary to reach the consistency required, remembering that this is traditionally a thick and filling soup. Check the seasoning, reheat and serve.

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