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quick answer? ribs and pea soup

(6 Posts)
feelingfedupandold Tue 02-Dec-14 19:20:32

found this recipe

and i have a really tiny bacon rib thing, (ITS just for me) i have either yellow split peas or tins of marrow fat peas, onions, - can i do this?

feelingfedupandold Tue 02-Dec-14 19:26:54

actually 2 tins mushy peas, not marrow fat
gonna go for it
got no leeks or celery either
any ideas? got cabbage (sweetheart) peas, carrots, spring onion

CogitOIOIO Wed 03-Dec-14 13:20:17

You'll definitely get some kind of soup. Onions can sub for leeks as they are a similar flavour. Don't think cabbage would sub for celery. Best to leave it out all togeter

mymummademelistentoshitmusic Wed 03-Dec-14 13:21:48

I grew up on pea and ham soup. grin We never put celery in it.

feelingfedupandold Wed 03-Dec-14 20:33:50

well i did it.
i didnt put celery or cabbage in.
2 tins mushy peas, onion, ribs cooked, pork stock cube, extra water, pepper
(i whizzed up the rib and carrot - big bits after taking bone out of ribs)
and added back to pan - curr3ntly well nic3
no where near as nice me old mums version - wish i knew how it was done!
any great recipes?
i know it was a long cooking time - just never got the recipe while she was alive!

CogitOIOIO Wed 03-Dec-14 20:46:29

Good pea and ham requires a really tasty., preferably smoked, ham hock on the bone if you can get it. Soak 6 - 8 oz dried peas overnight and drain. 'Sweat' onions, celery, leeks and carrots in a little butter for 10 mins on a low heat. Now add the ham, 2+ pints unsalted stock/water and drained peas. Cook slowly for about 2 hours or until the peas are really soft. Add more water if it looks too thick. Stir in lots of chopped parsley at the end. I think it's best left chunky personally.

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