Soups & Stews > United States > Pease Pudding >
Colonial American Pea Soup
1 LB split green peas, soaked overnight & drained
4 oz. bacon, finely chopped
1 large onion, finely chopped
2 TBS unsalted butter
1 TBS Worcestershire sauce
Salt & black pepper to taste
Place split peas in a cooking pot; cover with water and allow to soak overnight. Drain the next day. In a skillet, cook the bacon until browned, about eight minutes, stirring occasionally. Add chopped onion; cook, stirring occasionally, until soft. Place bacon and onion in a large cooking pot. Add peas and about five cups of water. Bring mixture to a boil. Reduce heat to medium-low; cook, partially covered, until peas are tender, about two hours. Remove from heat; stir in butter and Worcestershire sauce, and season with salt and black pepper to taste. Serve.
*Pease Pudding image (C) Ekez (2011). Used under the Creative Commons Attribution-Share Alike 3.0 Unported license.
Food Fare Culinary Collection: American Food & Culture
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