Medieval Split Pea Pottage Vegetable Soup Recipe

5 from 1 vote

Medieval Split Pea Pottage Vegetable Soup Recipe

This split pea pottage soup is a delicious thick hearty meal, perfect for the Winter months. It's a Medieval England recipe using pantry staples, fresh vegetables, and delicious diced pancetta.

Prep Time10

Cook Time50

Total Time1

Course: Main Course, starter

Cuisine: british

Keyword: soup, split peas, vegetables

Servings: people

Calories: 414kcal

Author: Vikkie Lee

Equipment

Ingredients

240 g Dried split yellow peas (1 & ⅛ cups) soaked overnight in cold water
1 tablespoon Olive oil
1 Red onion
1 clove Garlic minced
130 g Pancetta Diced (1 cup)
2 large Carrots
1 large Celery stick
1.3 litre Vegetable stock (5.5 cups)
1 Bay leaf
1 teaspoon Rosemary
Pinch Salt
Pinch Black pepper

Instructions

Soak peas in cold water overnight, then drain and wash.
Add the oil to a deep pan, and fry the pancetta over medium heat until crispy and golden brown.
Now add the diced onions and garlic and saute until softened.
Add the remaining vegetables, herbs, spices, seasoning and stock. Then cover and simmer for 50 minutes until the peas are tender, stirring occasionally.
SLOW COOKERS: cook on high for 3-4 hours or low for 6-7 hours.
INSTANT POT: Cook on high pressure for 15 minutes.

Video

Notes

Pro Tips

Soak the split peas overnight to reduce the cooking time

Fry the pancetta before adding to the pottage to render the fat and create a malliard effect, where its crisipness will add a richer flavour

Use a good quality stock where you can for the best flavours

To boost the flavours, you can stir in some lemon juice after cooking

Stir occasionally, but more towards the end of the 50 minutes to ensure the split peas don't catch at the bottom of the pan, otherwise, you may want to add more stock

Substitutions

Split peas - swap for pearl barley, red lentils, chickpeas or other soaked legumes and pulses such as aduki, mung beans, etc

Pancetta - swap for chopped bacon, gammon steaks, cooked ham or sausage meat. Or omit for a vegetarian split pea and vegetable soup

Vegetable stock - swap for homemade chicken stock, turkey, beef or ham. Also, use gluten free or low sodium if needed

Rosemary - swap for dried thyme, sage or oregano for an Italian twist. Or make a bouquet garni with fresh herbs tied together with string

Variations

Vegetable - extra veggies you can add are chopped white potatoes, sweet potatoes, swede, parsnip, mushrooms and more
Pease pudding - you can blend the ingredients to resemble pease pudding, which is a traditional side dish with cooked meats
Spicy - add chilli flakes for extra heat
Creamy - stir in some sour cream for a fresh and creamy taste, or coconut milk at the end, which is great if it has thickened, then you can thin out
Cheesy - add some grated mature cheddar or parmesan

Nutrition