“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:
- 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.
- 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
