|
| Home
-> [Soups & Stews] -> [Pease porridge Recipe] |
| |
| |
Pease porridge
|
| Artist: |
_ |
| Categories: |
Soups & Stews |
| Yield: |
8 |
| Rating: |
0 |
| Print Recipe |
 |
| Favorites |
Add
to Favorites |
Ingredients:
| 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 |
|
Procedures:
| 1 | Rinse and pick over peas. | | 2 | Cover w/ water and leave to soak overnight. | | 3 | Next morning, drain, add remaining ingred., and bring to boil. | | 4 | Cover pot, turn down heat, and simmer for about 2 hrs. | | 5 | Stirring occasionally. | | 6 | When peas are tender, remove ham bone or knuckle, cut meat from bone, and return to pot. | | 7 | Take out herb sprigs. | | 8 | Puree if desired, reheat, and serve in individual bowls, each topped with a small pat of butter. | | 9 | Serves |
|
|
|
| |
| |
| |
|
|
|
|
|
|