Pease porridge/pottage seems to be associated particularly with Britain, and it is a dish we can recognise today, we just call it pea soup.
Ingredients:
Water to cover
1 Turnip; scraped and diced
1 Potato; peeled and diced
2 Sprigs Summer Savory or
3 c Split Peas; diced
2 Stalks Celery w/ leaves;
2 Sprigs Marjoram
1 Ham Bone or Pork Knuckle
Water
1 Onion; chopped
1 tb Sea Kelp, OR Salt; to taste
Thyme
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.
Puree if desired, reheat, and serve in individual bowls,
each topped with a small pat of butter
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