Pease Porridge

         Yield: 8 Servings
    Categories: Soups

---------------------------LISA CRAWLEY  TSPN00B---------------------------
      3 c  Split Peas; diced
           Water
      1    Ham Bone or Pork Knuckle
      1    Onion; chopped
      1    Turnip; scraped and diced
      1    Potato; peeled and diced
      2    Stalks Celery w/ leaves;
           -diced
      2    Sprigs Summer Savory or
           Thyme
      2    Sprigs Marjoram
      1 tb Sea Kelp, OR Salt; to taste
           Water to cover
 
  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. Puree if desired, reheat, and serve in individual
  bowls, each topped with a small pat of butter. Serves 8. Source: Colonial
  Cookbook, updated as researched from The Old Farmer's Almanac 1792.