Peas Porridge
Ingredients
Directions
Prepare
Soak the split peas overnight.
The next morning, boil the peas in enough cold water to cover them.
Once boiling, pour off the water and add stock.
Cook and serve
Cook slowly, stirring occasionally, until the peas are very soft.
Rub the mixture through a colander and serve.
Save 1 pint for tomorrow's soup.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Split peas
- Form the body of the porridge, breaking down into a thick, smooth texture as they soften.
- Stock
- Adds savory flavor and liquid as the peas cook down.
The step that matters
Cook slowly until the peas are very soft. Low, gentle heat with occasional stirring lets the peas break down fully without scorching on the bottom of the pot. Complete softening is needed for the mixture to pass smoothly through a colander.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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