Pease porridge cold.
Pease porridge in a pot nine days old.
Some like it hot...
Some don't like it at all. My children, for example. I love it, though, and made it for dinner last night with the leftover ham bone from Easter dinner. And, with a loaf of fresh sourdough bread, it was the perfect meal for a cold, snowy night.
This picture doesn't do this tasty soup justice, I promise!
Megan's Split Pea Soup
1 meaty ham bone 3/4 c. chopped carrot
1 1/2 c. split peas, sorted and rinsed 3/4 c. chopped celery
4-6 cups water 1 c. frozen sweet peas
14.5 oz can chicken or vegetable broth salt to taste
1/2 t. marjoram
1 T dried minced onion
1 bay leaf
Combine all ingredients in 1st column, starting with 4 cups of water. Bring to a boil, then reduce heat and simmer for at least 1 hour, stirring occasionally. Remove the ham bone. Remove meat from the bone, discard bone, and return meat to soup with the vegetables from the second column. Bring to boil, reduce heat, and simmer 30-40 minutes until the vegetables are tender. Add additional water or broth as necessary while simmering to achieve desired consistency. Taste, and adjust seasoning. Serve, being prepared for immediate rejection by anyone under the age of five.
I made grilled cheese for the kids. Honestly, I was surprised because they will eat almost anything and I almost never offer a "kiddie meal" alternative. But, when my sick 2 year old repeatedly wiped his mouth out with his napkin after a taste, I caved.