About this recipe:This is a tasty Northern soup. Made with shop-bought mushy peas. A simple throw-in-the-pan recipe ready in a flash. I used to eat this on Slimming World as a speed food and free food.
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Method Prep:10min › Cook:30min › Ready in:40min
Trim the fat and cut up your cooked hock (I use small pieces, my hubby prefers strips). Put to one side.
Chop onions, carrots and celery to a small dice and put in a large pan (I used a pressure cooker without the lid). Cover almost to the top with water, allowing room for the water to boil so it doesn't over flow.
Crumble in your stock cubes, add your salt and pepper. (The hock is quite salty, so be careful.) Bring to the boil, then turn to low to simmer.
When the veg is softening, but not cooked, start adding a little of the hock. Keep adding the hock gradually, as I find the hock gives it more flavour as it is cooking. Leave some back for the end.
When the veg is almost cooked, open your bag of frozen peas and add to the pan. Keep an eye on your water levels as the mushy peas will soak it all up. So cover the peas with more water at this stage if needed.
Bring to the boil, then lower heat and simmer until the mushy peas are soft and mushy. Add the rest of the hock.
The soup is almost done. If you like your soup thin add more water; if you like it thick keep boiling, till it reduces. Though I find it does thicken when left to stand.
Serve. I add vinegar to mine. Enjoy!
This freezes for at least a month, though mine never lasts that long. Keep in the fridge when cooled. Can be kept 2 to 3 days in the fridge in sealed bags or container.