Peas porridge hot, peas porridge cold,
Peas porridge in the pot nine days old.
I'd always heard that rhyme growing up. Today at our church Souperbowl lunch, a woman actually brought real peas porridge. She said she read about it in a book about the American Revolution, and that the recipe comes from the iddle Ages when the dish was very popular among the common people.
Very thick pea soup. Good for slow cooker or on stove over low heat.
Minutes to Prepare: 30
Minutes to Cook: 240
Number of Servings: 10
7 to 8 cups of chicken stock
2 large onions, chopped
2 cups carrots, chopped
3 cups cubed yams or red potatoes
1 lb. split peas, soaked in 1 qt. of water
2 cups cubed ham or diced cooked bacon
Place dried split peas in a one quart measure. Add water to make one quart. Allow to soak in refrigerator for several hours. In large pot combine all other ingredients and simmer several hours. When split peas expand to fill the quart measure, pour off remaining water and rinse. Add peas to soup pot and continue to simmer. Season with mint or bay leaves, if desired.
Recipe submitted by SparkPeople user WHITERAVEN11.
Answer by booklover545 at 5:43 PM on Feb. 4, 2013
Answer by Crafty26 at 5:20 PM on Feb. 3, 2013
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Answer by Mrs_Prissy at 6:23 PM on Feb. 3, 2013
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