Peas porridge hot, peas porridge cold...

Recently, this recipe overtook pizza bread in requests for the recipe. It is seriously delicious.


for the broth:
A ham bone (from your last ham... mmmm) or 2-3 ham hocks
about 4 carrots, cut in 3 pieces (you don't need to peel them)
1/3 - 1/2 onion
a few bay leaves
6-10 juniper berries
10-ish sprigs of parsley, torn up
A few peppercorns
10c. water

Stick all the ingredients in a big pot. Bring to a boil, then simmer for 2 hours, uncovered.
Strain, reserving broth.
If you used a meaty bone, save the meat as well.


For the soup, you will need:


1 lb split peas - rinsed AND SOAKED! (You can do this overnight, or by bringing a 2Qt. pot of water to a boil, adding the peas, cooking for a few minutes, and then removing from the heat and letting sit for about an hour.)
And make sure you pick through them well... you don't want to make stone soup.

4 carrots, peeled and chopped
1 leek (I used the green and dark green bits left over from what I didn't use last night)
ham... I used leftover ham from Easter ... about 2 cups (cubed) ... You could use a large ham steak, some bacon, or pork shoulder. I think this was so good, though, in part to the smoked cola goodness of the ham.
1 - 2 TBS unsalted butter
2 tsp. of spice mix* (see below)
a few bay leaves
Broth (above)
salt & pepper
2 TBS cream (optional)

In the pot you will cook the soup in, melt butter over medium heat.
Add carrots, leeks, and 3/4 of the ham to the pot, stirring frequently, for about 10 minutes.
Add broth, peas, spices, cream, salt, and pepper to pot. Bring to a simmer and continue cooking over low heat for 45 - 60 min., until peas are mushy, stirring frequently (mushy peas will stick to the bottom quickly!).
Remove from the heat and let set for 20-30 minutes. The soup will thicken up a bit.
Before serving, return to heat and add the remainder of the ham to the pot. Heat through.

Serve with thick sliced French bread sprinkled with parmesan and toasted.


*Spice mix is equal parts of savory, rosemary, thyme, oregano, basil, dill weed, marjoram, sage, and tarragon.