Pease Porridge
By: Helen Pitlick
Published: Friday, December 10, 2010 - 1:02am

Ingredients




3 cups diced split peas
water
1 onion, chopped
1 turnip, scraped and diced
1 potato, peeled and diced
2 stalk celery with leaves, diced
2 sprig summer savory or thyme
2 sprg marjoram
1 tablespoon sea kelp or salt, to taste
water to cover

Preparation

1 Rinse and pick over peas. Cover with water and leave to soak overnight. Next morning, drain and add remaining ingredients, and bring to boil. Cover pot, turn down heat, and simmer for about 2 hours, stirring occasionally.  2 When peas are tender, remove herb sprigs. Puree if desired, reheat and serve in individual bowls, each topped with a small pat of butter.

About


Serve pease porridge hot; serve pease porridge cold. Serve pease porridge in the pot, but never nine days old.