Ingredients
- 1/2 pound whole dried peas (split dried green peas may be substituted)
- 5 ounces slab bacon, cut in 1/2-inch cubes
- 1 medium-size carrot, scraped and diced
- 1 medium-size onion, peeled and chopped
- 1 small white turnip, peeled and diced
- 1 tsp dried sage
- 1 tsp butter
- 1 tsp oil
- Salt and freshly ground black pepper to taste
- 1/4 cup light cream or half-and-half, optional
- Minced fresh mint or savory for garnish
Step by Step
- Rinse peas under running water
- Place peas in a bowl and cover with water to a depth of 2 inches above the peas and remove any stones or debris. Remove “floaters” as well.
- Set aside to steep six hours or overnight.
- Drain peas and place in a soup kettle.
- Add bacon, carrots, onions and turnips and stir to mix well.
- Cover with water to a depth of 1 inch above the mixture.
- Add sage.
- Place over medium-low heat and bring to a boil.
- Reduce heat until soup is barely simmering, cover and simmer 2 to 3 hours or until peas lose their shape and start to become creamy.
- Add a little boiling water from time to time if necessary.
You should have a thick soup, but not what we think of today as porridge. - When soup is done, remove bacon chunks.
- Saute bacon in butter until brown on all sides.
- Add salt and pepper.
- Soup may be put through a sieve and 2-3 tsp butter may be added if desired to make it a bit richer.
- Serve garnished with the fried bacon chunks, sippets (triangles of thin crustless bread lightly fried in butter or bacon fat) and a little minced mint.
