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North Cornish Pea Soup
North Cornish Pea Soup is a traditional English recipe (from Cornwall) for a classic soup of dried peas, leek, carrot, onion and bacon base that's finished with milk and herbs and served with clotted cream. The full recipe is presented here and I hope you enjoy this classic English version of: North Cornish Pea Soup.
prep time
20 minutes
cook time
140 minutes
Total Time:
160 minutes
Additional Time:
(+over-night soaking)
Serves:
4–6
Rating: 
Tags : Herb RecipesVegetable RecipesMilk RecipesBean RecipesBritish RecipesEnglish RecipesCornish Recipes
This is a classic soup made from dried peas and mixed vegetables that originates in North Cornwall. Traditionally it is served with clotted cream.
Ingredients:
500g dried peas
1.25l water
1 leek, chopped
1 rasher of bacon, finely chopped
1 carrot, sliced
1 onion, peeled and chopped
2 tbsp butter
1 bayleaf
1 sprig of thyme
1 sprig of mint
600ml milk
salt and freshly-ground black pepper, to taste
2 tbsp fresh mint, finely chopped, to garnish
60g
clotted cream, to garnish
croûtons of fried or toasted
Breads, to garnish
Method:
Pick over the dried peas, place in a large bowl, cover with plenty of water and set aside to soak over night. The following day, drain the peas and place in a large pan with the 1.25l water and the bayleaf. Bring to a boil, reduce to a simmer, part cover the pan and cook for 2 hours.
In the meantime, melt the butter in a frying pan. Add the bacon, leek, onion and carrot and fry for about 5 minutes or until the mixture is soft. Take off the heat and turn into the pan with the peas. Add the herbs for the final 20 minutes of cooking.
When the mixture has cooked for 2 hours, and the peas are completely soft, take off the heat and set aside to cool slightly. Remove the bayleaf, then working in batches, purée the soup until completely smooth then pour back into the pan. In the meantime, place the milk in a pan and bring to a boil.
Once boiling, add to the pea purée and season to taste. Allow the mixture to re-heat and divide between four warmed soup bowls. Add a spoonful of clotted cream to each bowl, sprinkle over the chopped mint, garnish with the croûtons and serve.
