Pease Porridge

“Pease porridge hot, pease porridge cold, pease porridge in the pot, nine days old!”

 Yes, it’s a real dish; and, yes, it’s delicious hot (but I would recommend skipping it cold – and DEFINITELY don’t eat anything left out for a week!)  With fall coming next week, I thought I’d beat the rush and share my recipe for Pease Porridge.

Okay, I’ll be honest…this is just Split Pea Soup with less liquid added.  It comes out more like a stew—or even a pudding—when I make it like this.  Same ingredients though — if you want soup, just add 2 more cups of water or broth.  Easy!   You can add other ingredients to it as well – maybe a diced potato along with the veggies, or a smoked turkey leg as well as the ham.  Warm up your belly with this old favorite!

Pease Porridge

Ingredients:

• 8 ounces of ham, diced (use Soyrizo for a vegetarian version)
• 1 onion, diced
• 1 cup diced carrots
• 1 cup diced celery
• 1 pound bag of split peas
• 4 cups chicken broth
• 2 cups water
• 1 bay leaf
• salt and pepper

Directions:

1. In a large pot, saute the ham for a few minutes.  Add the onion, carrots, and celery and stir over medium heat until the onion is translucent.
2. Add the peas, broth, water, and bay leaf.  Cover and simmer until thickened, 30 – 45 minutes.  Add more water if you like a thinner consistency (or add up to a full two or more cups of water or broth to make split pea soup.)  Taste and season with salt and pepper.

Explore, experiment, enjoy! — Dana

To view even more of Dana’s unique recipe, you can visit her at Frugal Girlmet

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