Ingredients
- 1 pound whole dried peas (split dried green peas may be substituted)
- ⅓ pound slab bacon, cut in 1/2-inch cubes
- 2 medium-size carrots, scraped and diced
- 2 medium-size onions, peeled and chopped
- 2 small white turnips, peeled and diced
- 1 tablespoon chopped fresh sage, mint or summer savory, or 1 teaspoon dried sage
- 1 tablespoon butter or oil
- Salt and freshly ground black pepper to taste
- ½ cup light cream or half-and-half, optional
- Minced fresh mint or savory for garnish
- Nutritional Information
Nutritional analysis per serving (10 servings)
163 calories; 11 grams fat; 5 grams saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 1 gram polyunsaturated fat; 11 grams carbohydrates; 3 grams dietary fiber; 5 grams sugars; 5 grams protein; 26 milligrams cholesterol; 124 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
8 to 12 servings
Preparation
- Place peas in a bowl and cover with water to a depth of 2 inches above the peas. 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 cream 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.
Dining and Cooking