Pea Soup

1/2 pound dried peas, soaked overnight
2 tablespoons oil
1 onion, chopped
2 potatoes, diced
1 bay leaf
1 sprig rosemary
1 teaspoon dried marjoram
5 cups ham or chicken stock
1 1/2 cups diced cooked ham
salt and pepper
a little grated nutmeg
croûtons, to serve

Drain the peas and place them in the soaked clay pot. Heat the oil in a saucepan. Add the onion, potatoes, bay leaf and rosemary. Cook, stirring often, for 10 minutes, until the onion is softened. Stir in the marjoram.

Tip the onion mixture into the pot, then pour in the stock and stir well. Add the ham. Sprinkle in a little pepper and nutmeg but do not add salt at this stage. Cover the pot and place in the cold oven. Set the oven at 400F. Cook for 2 - 2 1/2 hours, or until the peas are thoroughly tender. Taste for seasoning and sprinkle with croûtons before serving.

Serves 6

Courtesy of Salamander Books, Ltd.