Pease Porridge Recipe
Yield: 8 ServingsRecipe by luhu.jp
Ingredients:
LISA CRAWLEY TSPN00B
3 cup: 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 tbsp: Sea Kelp, OR Salt, to taste
Water to cover,
Directions:
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 Farmers Almanac 1792.
Source from luhu.jp
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 Farmers Almanac 1792.
Source from luhu.jp
Tags
Soups