Title: Pease Porridge
Categories: Heritage Soup
Yield: 8 Servings
| LISA CRAWLEY TSPN00B |
| 3 | c | Split Peas; diced |
| | | Water |
| 1 | | Ham Bone or Pork Knuckle |
| 1 | | Onion; chopped |
| 1 | | Turnip; scraped and diced |
| 1 | | Potato; peeled and diced |
| 2 | | Stalks Celery w/ leaves; diced |
| 2 | | Sprigs Summer Savory or |
| | | Thyme |
| 2 | | Sprigs Marjoram |
| 1 | tb | Sea Kelp, OR Salt; to taste |
| | | Water to cover |
Rinse and pick over peas. Cover w/ water and leave to soak overnight. Next
morning, drain, add remaining ingred., and bring to boil. Cover pot, turn
down heat, and simmer for about 2 hrs. stirring occasionally. When peas are
tender, remove ham bone or knuckle, cut meat from bone, and return to pot.
Take out herb sprigs. Puree if desired, reheat, and serve in individual
bowls, each topped with a small pat of butter. Serves 8. Source: Colonial
Cookbook, updated as researched from The Old Farmer's Almanac 1792.