Pease porridge

 
                               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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