Pease Porridge

* Exported from MasterCook *

PEASE PORRIDGE

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Soups

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
--- --------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.



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