Lunch from the Lottie - #10 - with the help of some stock

Two Lottie Lunches this week; the first using tomatoes and broad beans from the freezer with the last of the parsnips







and the second with stock, potatoes, leeks and dried peas.....


Normally after Sunday's big roast I have bones to boil for stock but this week's pork was boneless. All I had left to boil up were some lumps of overcooked hard meat - surprisingly it did look and taste like stock after boiling.

 I remembered this time to do my advance planning  by soaking dried peas overnight. These are home grown and dried and this is the first time for testing them.


After their 10 minute rapid boil, I cooked them in the stock with the, now softened, meat scraps and our potatoes and leeks.

 A really thick pea soup for a cold winter day.