|Note the lack of an accent on the capital E in "Cassés" - a new-fangled idea I can't get used to!|
No need for a recipe, says Tim, just lob the lot in. So here's our recipe (for six servings).
1 litre jellied ham stock (or what you have) in which a ham hock has been cooked with 1 bayleaf and 5 white peppercorns
500 g green split peas
½ teaspoon to 1 dessert spoon ground black pepper (depending on how much you like pepper)
½ teaspoon ground nutmeg
½ teaspoon English mustard powder
1 teaspoon Worcestershire sauce
Water/milk/single cream or liquid crême fraiche to dilute as necessary (some of each in this case)
1 handful fresh sage, chopped
Bring the stock to the boil. Add the split peas and a little more water. Stir and cook for 30-40 minutes (according to the packet), stirring occasionally and adding water if shipwrecks are sighted. When the peas are cooked, add the spices and some milk, and blend using a whizzy stick. You can add the sage at this point, or use it as a garnish if you prefer. Dilute further to the texture you like. Taste and adjust the seasoning. Bring back to a simmer and cook for a further 10 minutes. Serve garnished with a swirl of crème fraîche and a sprinkling of chopped sage.
Half green pea soup, with bread, digestives* and cheese
[* A family thing... sables anglais go extremely well with blue cheese... here served with some "chevre bleu"... or equally well with Albert's Bench [Forme d'Ambert] or a brebis bleu... in my Dad's case, he'd have had Blue Stilton... and some bottled stem ginger on the side ... syrup rinsed off! Tim.]