Just a quickie write up, which Mary might enjoy.

This makes industrial quantities and is a rough and ready recipe, feel free to half, add, subtract etc.

Makes a preserving pan full of soup.

2 ham hocks, (sold at Morrisons for £1.50 each!)
2 bags of dried peas
1 celery heart
10 very large winter carrots
2 lb of trimmed leeks
1 cauliflower (sat looking lonely in bottom of fridge, optional)

Soak peas overnight in plenty of water and a large pan.

Fill preserving pan 1/2 full of water, place hocks in, bring to boil, skim any scum, add peas, diced celery, diced carrots, sliced leeks and diced cauliflower. Again skim any scum that rises.

Simmer on a very low heat for several hours. Stir from the bottom of the pan occasionally to prevent anything sticking.

remove hocks when meat is very soft and falling away from the bone, allow to cool a little, (otherwise you’ll burn your fingers) remove skin and surplus fat and shred meat. (I use two forks to shred meat)

Whiz vegetable part of soup with a hand blender until you have your desired consistency, I prefer mine with a little texture, Add meat back to pan, test for seasoning, you may or may not need a little more salt, add black pepper to taste.