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Pease Porridge

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MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: PEASE PORRIDGE
 Categories: Soups
      Yield: 8 Servings
 
MMMMM-------------------LISA CRAWLEY  TSPN00B------------------------
      3 c  Split Peas; diced
           Water
      1    Ham Bone or Pork Knuckle
      1    Onion; chopped
      1    Turnip; scraped and diced
      1    Potato; peeled and diced
      2    Stalks Celery w/ leaves;
           -diced
      2    Sprigs Summer Savory or
           Thyme
      2    Sprigs Marjoram
      1 tb Sea Kelp, OR Salt; to taste
           Water to cover
 
  Rinse and pick over peas. Cover w/ water and leave to soak overnight.
  Next morning, drain, add remaining ingred., and bring to boil. Cover
  pot, turn down heat, and simmer for about 2 hrs. 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. Serves 8. Source: Colonial Cookbook, updated as
  researched from The Old Farmer's Almanac 1792.
 
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