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Pease Porridge

Farm.Fares's picture
Ingredients
  Diced split peas 3 Cup (48 tbs)
  Ham bone/Pork knuckle 1
  Onion 1 , chopped
  Turnip 1 , scraped and diced
  Potato 1 , peeled and diced
  Celery stalks with leaves 2 , diced
  Summer savory sprigs/Thyme 2
  Marjoram sprigs 2
  Sea kelp/Salt to taste 1 Tablespoon
  Water 2 Cup (32 tbs) (As Required)
Directions

Rinse and pick over peas.
Cover with water and leave to soak overnight.
Next morning, drain, add remaining ingredients, and bring to boil.
Cover pot, turn down heat, and simmer for about 2 hours, 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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Appetizer
Method: 
Simmering
Ingredient: 
Pea
Interest: 
Party
Servings: 
4

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