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Pease Porridge

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Submitted by ldi

YIELD

8 servings

PREP

8 hrs

COOK

2 hrs

READY

11 hrs

Ingredients

3 7.1E+2
CUPS ML SPLIT PEAS
diced
1 1
X X WATER *
1 1
HAM HAM HAM BONE
or pork knuckle *
1 1
EACH EACH ONIONS
chopped
1 1
EACH EACH TURNIP
scraped and diced *
1 1
EACH EACH POTATOES
peeled and diced
2 2
STALKS STALKS CELERY
with leaves, diced *
2 2
SPRIGS SPRIGS SAVORY
or thyme *
2 2
SPRIGS SPRIGS MARJORAM *
1 15
TABLESPOON ML SEA KELP
or salt, to taste *
1 1
X X WATER
to cover *

Directions

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.

Purée if desired, reheat, and serve in individual bowls, each topped with a small pat of butter.

* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 108g (3.8 oz)
Amount per Serving
Calories 110 3% from fat
 % Daily Value *
Total Fat 0g 0%
Saturated Fat 0g 0%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 3mg 0%
Total Carbohydrate 7g 7%
Dietary Fiber 7g 27%
Sugars g
Protein 13g
Vitamin A 0% Vitamin C 5%
Calcium 2% Iron 6%
* based on a 2,000 calorie diet How is this calculated?
Low Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber, Sodium-Free, Low Sodium
 

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