Pease Pottage

May 08, 2023May 8, 20230 12

Hearty and delicious Pease Pottage recipe for a satisfying meal

by The Chefin Soup

Prep

10 min

Cook

2 hours

Ready In

2 hours 10 min

Level

Easy

Rating

Ingredients

	1 1/2 cups whole peas , rinsed and picked over
	8 cups water ( plus additional water for soaking peas )
	4 ounces thick sliced bacon , coarsely chopped

Nutrision Information

Servings Per Recipe

Calories

290

Sugar

Fat

Pease Pottage is an old-fashioned English dish that dates back to the Middle Ages. It was originally made with split peas and was considered a peasant food due to its simple ingredients and inexpensive cost. Over time, the recipe evolved to include whole peas and bacon for added flavor. Pease Pottage is traditionally served as a thick soup or stew and is often accompanied by bread or crackers. It is a comfort food that is perfect for a cozy night in or for sharing with friends and family.

Instructions

1.	Rinse and soak the peas in water overnight or for at least 6 hours.
2.	Drain the water and rinse the peas.
3.	In a large pot, combine the peas, bacon, and 8 cups of water.
4.	Bring the mixture to a boil, then reduce the heat and simmer for 1-2 hours until the peas are tender.
5.	Remove the bacon and discard.
6.	Mash the peas with a potato masher or blend with an immersion blender until it reaches your desired consistency.
7.	Season with salt and pepper to taste.

PROS

Pease Pottage is a hearty and filling meal that is easy to make and perfect for cold weather.

The ingredients are simple and inexpensive.

It can be made in a large batch and frozen for later use.

CONS

Pease Pottage is high in carbohydrates and should be enjoyed in moderation as part of a balanced diet.

It can be time-consuming to prepare and may require soaking the peas overnight.

HEALTH & BENEFITS

Pease Pottage is a good source of fiber and protein, which can help you feel full and satisfied for longer periods of time.
The dish is also low in fat and can be made without bacon for a vegetarian or vegan option.