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Finely chop onion and celery then pour into cold saucepan with a knob of butter, when the onions start to sizzle, toss in the garlic and drained yellow peas, stir through the ginger, cover with stock and bring to a boil.
Boil for 5 minutes then turn down to a very gentle simmer, place a lid half on the pot and simmer for 1 hour.
After 1 hour check that the yellow peas are soft then add the frozen peas and simmer for 3 minutes.
Serve garnished with shredded mint and the crustiest bread you have.
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