Pease Porridge

“Pease porridge hot, pease porridge cold, pease porridge in the pot, nine days old." The nursery rhyme is real, and so is this soup. Pease porridge is one of the oldest dishes in British cooking: split peas soaked overnight, then simmered for hours with a ham bone and root vegetables until everything breaks down into a thick, warming potage.

The ham bone is the engine of the whole pot. As it simmers, it releases smoky, salty, meaty flavor into the broth while the collagen from the bone adds body that makes the soup feel rich without any cream. Turnip and potato add earthy sweetness and help thicken the base as they dissolve. Fresh sprigs of savory and marjoram bring an old-world herbal warmth that dried herbs can’t quite match.

Puree it smooth or leave it chunky, your call. A pat of butter melting on top of each steaming bowl is the traditional finish.

Kitchen Tips

• Soak the split peas overnight. This cuts the cooking time and helps them break down evenly.
• Stir occasionally during the two-hour simmer. Split peas settle and can scorch on the bottom if left unattended.
• Remove the herb sprigs and ham bone before pureeing. Shred the meat from the bone and stir it back in.
• The soup thickens considerably as it cools. Thin with water or broth when reheating.

Variations

• Use a smoked pork hock instead of a ham bone for an even smokier, richer broth.
• Add a diced carrot or parsnip alongside the turnip for more root vegetable depth.
• Stir in a splash of malt vinegar at the table for a sharp, tangy contrast.