“Pease porridge hot…”




Pease porridge hot,
Pease porridge cold,
Pease porridge in the pot
Nine days old.

The last two preparations do not sound pleasing, but steaming split pea soup is hearty and will warm you to your bones!

Speaking of bones, start with a ham bone (always save and freeze these), a ham hock, or some thick-cut, or slab, bacon cut into lardons. Drop the pork into a pot and add a mirepoix: the holy trinity, that is, of chopped onion, celery, and carrot. We like garlic, too. You can saute these a bit, or not, and add the split peas and water. The ratio is one cup of peas to four cups of liquid, and you can use chicken stock for extra flavor. Include a few sprigs of thyme, a bay leaf, and some chopped parsley. Bring to a simmer, cover, and cook for an hour or so. Check it to make sure it does not get too thick and stick to the bottom–you can add more liquid and turn down the heat if this happens. Taste and season.


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