Pea soup

I am reminded of the old rhyme “Peas porridge hot, peas porridge cold, peas porridge in the pot nine days old!” I certainly hope this doesn’t last nine days, as it sounds quite good. We are big fans of pea soup in my house, so perhaps I will try this one.

Pea Soup

Put into a clean saucepan 1 lb of well washed split peas, 8 breakfastcupfull cold water, 1 teaspoon salt a piece of fat or butter the size of an egg, a piece of carrot, a piece of turnip, an onion, a sprig of parsley, a sprig of thyme & a pinch of sugar. Let the peas cook until they are quite soft, then rub them with the other vegetables through a sieve or a colander, return the soup to the saucepan, let it boil up. Taste it & see if it needs a little more salt or pepper, if so add it. If you have in the house, a ham bone or bacon bone, it will be a great improvement, to boil it with the soup. The fat or butter may then be omitted. Toast cut in dice & served on a plate is an improvement also, sometimes sweet herbs are crushed & served, separately with the soup.

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