When I was a little girl, the nursery rhyme "Pease Porrige" always fascinated me.
Pease porrige hot,
Pease porrige cold,
Pease porrige in the pot,
Nine days old.
I always wondered what pease porrige was. No one I talked to could tell me. Then, when I was doing research into Thanksgiving food, and what the pilgrims at the first Thanksgiving feast actually ate, I ran into an article on pease porrige.
It turns out, pease porrige is split pea soup.
I love split pea soup.
Recently I bought some split peas, and I made myself some split pea soup. Yum. The first time I made it, I followed the instructions on the packet, and only boiled the peas for about 45 minutes. And they were a little tough and tasted starchy. Not good. So when I made split pea soup this time, I boiled those suckers for a good hour and a half. And they ended up nice and creamy and soft-- like the split pea soup I remembered my mother making.
I made some falafal balls and put them in the soup. It was super filling, one bowl, and I was stuffed.