Dried peas and herbs were a staple aboard ships due to their potability. It is no wonder then that this soup was common in the new world. Indeed it still is. When we think of New England Yankee food, pea soup always comes to mind.The original recipe and all of the updated versions of pease pottage I found call for the boiling of the bacon with the dry peas This adds a ton of fat! I've changed a few things around and come up with the following:
This is for 4 generous servings. As a first course, you may be able to get 6 servings from this recipe. Multiply as needed.
- 1 1/2 cups dried peas (rinsed and picked over)
- 8 cups veggie or chicken stock, organic and low sodium if you can get it (the
- original recipe called for water)
- 1/2 large onion, finely diced
- 1 potato, peeled and finely diced
- 4 oz. organic (no nitrates) bacon
- fresh thyme- several sprigs for the soup and several for garnish
- 1 tsp. dry thyme
- 1 tsp reserved bacon drippings
- 1 tsp butter
- 1 tsp canola oil
The night before soak the peas in fresh water.
Early in the morning drain and rinse the peas. Add to pot (or crock pot). Cook the bacon to render the fat. Drain bacon, reserving 1 teaspoon drippings. Wipe out pan. Saute onion in a mixture of drippings, butter and oil. (This totals only 1 tablespoon fat) Do not let the onion brown. Add the dry herbs and cook for 1 minute to release the flavor. Add to the pot of peas. Add diced potatoes, broth, and 1/2 fresh thyme. Bring to a boil then gently simmer for approx. 2 hours. If using a slow cooker: 4 hours on high, 4 hours low. Season with salt and pepper to taste. Pull out thyme twigs and use your immersion blender to puree. If you do not have an immersion blender, you can use a regular blender, if you let the soup cool. Garnish with whole fresh peas and bacon chunks.
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