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Pease Pottage (Dried Pea Soup)

The Quirky Foodster Team

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6
Servings

Ingredients

  • Dried split peas or whole dried peas — 400 g (2 cups)
  • Water or vegetable stock — 1.5 L (6 cups)
  • Large onion, chopped — 1
  • Butter — 2 tbsp
  • Dried mint or 2 tbsp fresh mint, chopped — 1 tsp
  • Fine salt — 1/2 tsp
  • Ground black pepper — 1/4 tsp
  • Saffron (optional, for colour) — 1 pinch

Method

  1. Rinse the dried peas and soak in cold water for at least 8 hours or overnight, then drain.
  2. Melt the butter in a large saucepan over medium heat and cook the onion for 5 minutes until softened.
  3. Add the drained peas and the water or stock, and bring to the boil.
  4. Reduce to a low simmer, cover partially, and cook for 1 to 1.5 hours, stirring occasionally, until the peas have broken down into a thick pottage.
  5. Stir in the mint, salt, pepper and saffron if using, and simmer for a further 5 minutes.
  6. For a smoother pottage, mash with a potato masher or blend briefly with a stick blender; for a rustic texture, leave as is.
  7. Serve hot in bowls, with bread if desired.

Introduction: A thick, warming soup of dried peas simmered with onion and herbs, pease pottage was one of the most widely eaten dishes across every level of Tudor society.

Cultural Background: Dried peas were a cheap, storable staple crop in Tudor England, and pease pottage fed households through the long winter months when fresh vegetables were scarce. The old rhyme ‘pease pottage hot, pease pottage cold, pease pottage in the pot nine days old’ reflects how this dish was kept simmering over days, with fresh ingredients added as it was eaten down.

Tips: (cid:127) Older, harder dried peas take longer to soften; check for freshness before use if the peas take much longer than an hour to break down. (cid:127) This pottage thickens considerably on standing and reheating, so add extra water or stock as needed when reheating.

Variations: (cid:127) A ham hock can be simmered in the pottage from the start for a richer, meat-based version. (cid:127) Fresh green peas can be used in season for a lighter, brighter modern take, though dried peas are the historically authentic choice.

Storage: Store in an airtight container in the refrigerator for up to 5 days, or freeze for up to 3 months.

Reheating: Reheat gently in a saucepan over low heat, stirring frequently and adding water or stock as needed to loosen the pottage.

Nutrition: Per serving (approx.): 260 kcal, 15 g protein, 38 g carbohydrate, 6 g fat, 12 g fibre, 320 mg sodium.

FAQs:

Q: Do I need to soak the peas overnight?

A: Soaking significantly reduces cooking time and improves texture, though split peas can be cooked without soaking if you extend the simmering time by about 30 minutes. (cid:127) Q: Can pease pottage be made vegan? A: Yes, simply use vegetable stock and a plant-based butter or oil in place of dairy butter.

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