Back in June husband and I hopped on a plane to Seattle to visit my sister and be there for my middle nephews HS graduation. Happily, my mom and dad were with us too! It was the first time our whole family had been together since my wedding (6 years!). Thankfully it also meant we could celebrate my dad and my brother-in-law on Father’s Day. This included Star Trek at the movies and English food. We may not have been the rowdiest group in the place, but we feasted. Fish N Chips and Bangers N Mash lined the table.
The restaurant also had a shop attached with all things English. If only I had unlimited funds to bring home all the delicate china cups, each type of shortbread cookie on hand, and tins upon tins of tea. What I did come home with was this bag of Marrowfat Peas. I wasn’t quite sure how or why they’re different, but I thought it was worth a shot.
According to Wikipedia, Marrowfat peas are “green mature peas that have been allowed to dry out naturally in the field”. Apparently this is also the type of pea used for Wasabi peas (one of my dad’s favorite snacks).
I followed the recipe on the back of the package for Cream of Pea Soup. This included 2 medium onions and 8 pieces of bacon.
The simmering soup filled the kitchen with the aroma of onions, bacon and fresh herbs. The immersion blender worked to break down the peas, bacon and vegetables. In went almost a cup of heavy cream – hence the Cream of Pea Soup.
What a wonderful and filing soup! The bacon I used was an applewood smoked bacon, so the soup was very dense with the smokey flavor. It’s good, but plays second fiddle to Julia’s Pea Soup.
ps – I’m not sure if Marrowfat Peas are available all over? If you’d like this recipe let me know and I’ll include it in the comments.