Soft vibrant peas that are great served with fish, pies and many other dishes


  • Dried whole peas (blue peas)

  • Salt

  • Bicabonate of soda

  • Sugar to taste


  • 1.

    Rinse the dried peas to remove any foreign matter.

  • 2.

    Place in a heatproof bowl and add two teaspoons of bicarbonate of soda and one teaspoon of salt. Cover with boiling water (this will go frothy).

  • 3.

    Stand preferably overnight or for at least four hours.

  • 4.

    Rinse the peas under fresh running water until it goes clear.

  • 5.

    Place peas in a pot with fresh water one teaspoon of salt and about two to three teaspoons of sugar.

  • 6.

    Very gently simmer for about two hours stirring occasionally to stop peas sticking to the bottom

  • 7.

    Serve at a consistence of very lumpy soup or indeed a consistency you prefer, they are better a little thicker when served with fish.


I prefer them thicker than my husband does it is just a matter of choice.

If you need to reheat them you may have to add a little water.

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Posted by Report
forget the sugar, add mint soaked in malt vinegar to your personal taste. was brought up in the U.K. with a bowl of mushy peas from the stall at the markets, makes my mouth water reading about them
Posted by Report
you can spread the cooked leftover peas about 1" thick onto/into a baking tray and refridgerate. I t then becomes 'peas pudding' as eaten/made around Newcastle/South Shields