Yield: 8 servings
|3 cups||Split Peas; diced|
|1||Ham Bone or Pork Knuckle|
|1||Turnip; scraped and diced|
|1||Potato; peeled and diced|
|2||Stalks Celery w/ leaves; diced|
|2||Sprigs Summer Savory or|
|1 tablespoon||Sea Kelp, OR Salt; to taste|
|Water to cover|
LISA CRAWLEY TSPN00B
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.