Pease Porrige

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.