Pease Porridge

Preparation

1. Step 1

   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.

2. Step 2

   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.

3. Step 3

   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.

4. Step 4

   When soup is done, remove bacon chunks. Saute bacon in butter until brown on all sides.

5. Step 5

   Add salt and pepper. Soup may be put through a sieve and cream may be added if desired to make it a bit richer.

6. Step 6

   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.