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Pea Soup

Location: Cradley Heath
Era: 1950s


“I remember buying pork bones and making pea soup with them. You’d boil the bones. Have soaked dry peas. Boil it all together and remove the bones leaving the meat in the broth. You’d add an onion to it too. You’d put an onion in nearly everything! You never see them for sale nowadays do you, pork bones. If I made it now I’d use leftover ham from a joint of ham but still using the soaked dry peas and onions.”
Joan Tromans


Ingredients

  • Dried peas
  • Leftover pork bones
  • One large onion
  • Salt & pepper
  • Bread & butter


Method
Soak your peas overnight and drain.

Pop into a large pan with your pork bones and the finely sliced onion.

Cover with water and bring to the boil, simmer then for about an hour.

Remove the bone and pick off any meat, adding this to the soup.

Blend your soup to your desired consistency.

Add salt and pepper to taste and serve with buttered white bread.

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