- 4 c. dried English peas
- 4 quarts water
- 6 peppercorns
- 2 cloves of garlic, chopped
- 1 large onion, chopped
- 2 or 3 potatoes, chopped into small pieces
- salt as needed
- 1 T. sage (optional)
- 1 T. thyme (optional)
- 2 T. lovage (Optional)
- Maple Syrup (optional)
- Place the peas in the water and add the seasonings.
- Put the pot on high until it boils and skim off any foam which rises to the top.
- Simmer until almost done, possibly several hours depending upon the age of the peas.
- Add potatoes.
- Cook until potatoes are soft.
- Add more water if the peas start to stick to the pot.
- Note that this soup can be made with peas that have gotten woody at the end of the season.
- While you can make this recipe with fresh or canned peas, it will make the soup much thinner and change the flavor quite a bit. Reduce the water by a quart or so and add more back if it needs it.
- Replace a quart of water with a quart of good ale. This really improves the soup!