Pease Porridge Recipe

• 3 c. diced split peas
• Water
• 1 ham bone or possibly pork knuckle
• 1 onion, minced
• 1 turnip, scraped and diced
• 1 potato, peeled and diced
• 2 stalks celery with leaves, diced
• 2 sprigs summer savory or possibly thyme
• 2 sprigs marjoram
• 1 tbsp. sea kelp, or possibly salt to taste
• Water to cover

1. Rinse and pick over peas.
2. Cover with water and leave to soak overnight.
3. Next morning, drain, add in remaining ingredients, and bring to boil.
4. Cover pot, turn down heat, and simmer for about 2 hrs, stirring occasionally.
5. When peas are tender, remove ham bone or possibly knuckle, cut meat from bone, and return to pot.
6. Take out herb sprigs.
7. Puree if you like, reheat, and serve in individual bowls, each topped with a small pat of butter.
8. Serves 8.

peas, water, ham bone, onion, potato, stalks celery, summer, marjoram, kelp, water

Taken from cookeatshare.com/recipes/pease-porridge-54864 (may not work)