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@General_Lucifer
Tsk!
Some people!
Ingredients
8 pints water (vary according to size of pan)
4 sticks of celery
2 large carrots
3 x 250g pkts dried peas (the type you have to soak with a steeping tablet for 24 hours)
4 ham stock cubes or 1 ham shank boiled for three hours and left overnight
Fresh ground pepper
Sea salt
Method
Remember you will need to soak your peas for 24 hours before you need them.
If using a ham shank you will need to simmer it for three hours or so and if possible leave it in the stock overnight. Reduce your water by the amount of stock you have.
You will need a saucepan that is capable of holding at least 8 pints of liquid. Add water to your stock to bring it up to approximately eight pints (depends on size of your pan) or add your stock cubes to water and dissolve by heating.
Rough chop your celery and carrots and add to stock. (Do not add any salt - salt stops the flavour from coming out of the vegetables). Bring to boil and simmer for about an hour.
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.
(If using stock cubes taste to see if additional stock cubes might be required)
Bring back to to the boil and simmer for two to three hours with a lid on.
Remove from heat and put through liquidiser. Add salt and pepper to taste.
Serve hot with chunks of freshly baked bread.
Serves 12 bowls (why would you need 12 fucking bowlfuls?)