Pease Porridge

• 1 pound whole dried peas (split dried green peas may be substituted)
• 13 pound slab bacon, cut in 1/2-inch cubes
• 2 medium-size carrots, scraped and diced
• 2 medium-size onions, peeled and chopped
• 2 small white turnips, peeled and diced
• 1 tablespoon chopped fresh sage, mint or summer savory, or 1 teaspoon dried sage
• 1 tablespoon butter or oil
• Salt and freshly ground black pepper to taste
• 1/2 cup light cream or half-and-half, optional
• Minced fresh mint or savory for garnish

1. Place peas in a bowl and cover with water to a depth of 2 inches above the peas.
2. Set aside to steep six hours or overnight.
3. Drain peas and place in a soup kettle.
4. Add bacon, carrots, onions and turnips and stir to mix well.
5. Cover with water to a depth of 1 inch above the mixture.
6. Add sage.
7. Place over medium-low heat and bring to a boil.
8. Reduce heat until soup is barely simmering, cover and simmer 2 to 3 hours or until peas lose their shape and start to become creamy.
9. Add a little boiling water from time to time if necessary.
10. You should have a thick soup, but not what we think of today as porridge.
11. When soup is done, remove bacon chunks.
12. Saute bacon in butter until brown on all sides.
13. Add salt and pepper.
14. Soup may be put through a sieve and cream may be added if desired to make it a bit richer.
15. Serve garnished with the fried bacon chunks, sippets (triangles of thin crustless bread lightly fried in butter or bacon fat) and a little minced mint.

peas, bacon, carrots, onions, white turnips, fresh sage, butter, salt, light cream, fresh mint

Taken from cooking.nytimes.com/recipes/744 (may not work)