David Jenkins' Mother's "Mushy" Pea Soup

Memories of growing up are continually dogged by Mother's "Mushy" Pea Soup. My brother and I must have eaten gallons of it during our teenage years, even to the stage where I think my brother was getting withdrawal symptoms if he did not get a regular "fix".

Serves 12
Vegetarian if Vegetable stock cubes are used.

Ingredients
• 12 pints water
• 1 bunch of celery
• 5 large carrots
• 1 large onion
• 2 pkts dried peas (the type you have to soak with a steeping tablet for 24 hours)
• 4 ham stock cubes
• Fresh ground pepper + Sea salt

Instructions
1. Remember you will need to soak your peas for 24 hours before you need them.
   
   
2. You will need a saucepan that is capable of holding at least 8 pints of liquid.
   
   
3. Fill your pan with 8 pints of water. Rough chop your celery, carrots and onion and add to water. (Do not add any salt - salt stops the flavour from coming out of the vegetables). Bring to boil and leave to simmer for about 4 or 5 hours or until liquid has reduced by half.
   
   
4. Remove and discard the vegetables. Drain and rinse your peas which have been soaking and add to pan. Bring liquid in pan back up to level at start of process (approximately another 4 pints). Bring to the boil and add 4 ham stock cubes ( Turn down heat and leave to simmer for 1 or 2 hours with a lid on.
   
   
5. Remove from heat and put through liquidiser. Add salt and pepper to taste.

Copyright David Jenkins