MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Pease Porridge
 Categories: Soups, Pork, Vegetables
      Yield: 8 Servings
 
      3 c  Split peas; diced
           Water
      1    Ham bone or pork knuckle
      1 lg Onion; chopped
      1 md Turnip; scraped, diced
      1 lg Potato; peeled, diced
      2    Celery ribs; with leaves, diced
      2    Summer savory sprigs -OR-
      2    Thyme sprigs
      2    Marjoram sprigs
      1 tb Sea kelp -OR-
           Salt; as needed
           Water; to cover
  
  Rinse and pick over peas. Cover with water and leave to soak
  overnight. Next morning, drain, add remaining ingredients, and
  bring to boil. Cover pot, turn down heat, simmer for about 2 hours,
  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.
  
  Source: Colonial Cookbook, updated as researched from
  The Old Farmer's Almanac 1792.
  
  Posted by: Lisa Crawley
 
MMMMM