Can you use marrowfat peas instead of split to make ham and pea soup?

You can use marrowfat peas instead of split peas to make ham and pea soup, but there are a few things to keep in mind:

* Marrowfat peas are larger and less dense than split peas. This means they'll take a bit longer to cook, and you might need to adjust the amount of liquid you use.

* Marrowfat peas have a sweeter, more delicate flavor than split peas. This can be a good thing or a bad thing, depending on your preference.

* Marrowfat peas tend to break down more easily during cooking. This can make your soup a bit thicker, which might be desirable depending on your preferences.

Here's how to make ham and pea soup with marrowfat peas:

1. Soak the peas: Soak the marrowfat peas in cold water for at least 30 minutes, or up to overnight. This helps them cook faster and more evenly.

2. Adjust the cooking time: Marrowfat peas will take longer to cook than split peas. Start by cooking them for about 45 minutes to an hour, then check for tenderness. You may need to cook them for longer, depending on your preference.

3. Add the ham: Add the ham bone or pieces of ham to the pot along with the peas. Cook for another 30 minutes, or until the ham is cooked through and the peas are tender.

4. Season and serve: Season the soup with salt, pepper, and any other desired spices. Serve hot with a dollop of cream or yogurt, if desired.

Tips:

* You can use a potato masher to break down the peas slightly if you want a thicker soup.

* Add a tablespoon of butter or olive oil to the pot to help the peas cook more evenly.

* If you're worried about the soup being too sweet, add a pinch of salt or a teaspoon of vinegar to balance the flavors.

Ultimately, the best way to find out if you like ham and pea soup made with marrowfat peas is to try it yourself!