Soak and boil 2 handfuls of marrowfat peas or split green peas until very tender (you have just made mushy peas), add the same quantity of frozen peas, liquidise 50% of soup, season. Cream, shredded hock and mint are optional. Big hunks of crusty bread are obligatory.
Dried peas are temperamental as to cooking time, do this bit the day before to avoid timing problems. To ensure a green soup, add and handful of baby spinach to the portion you are liquidising. In a hurry? Tinned mushy peas are cheap, cheerful and surprisingly good, use them.
To make more refined: liquidise all the mushy peas with a little milk or cream, add frozen petti-pois and serve with a swirl of mint and spinach Salsa Verdi and another of cream.
Mushy Pea Dip
Make mushy peas as above (good and thick works best). Rub about two thirds of the peas through a sieve; mix all the peas together with a good dollop of mayonnaise. Use it as dip or canapé filling.