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Ingredients
2 c. green split peas, rinsed
2 1/2 c. water   (chicken broth can be substituted)
Small diced onion (optional)
2 T. butter                                                     
Simple additions:  add carrots, sage, cream or fried bacon chunks
Salt and pepper to taste
 
Directions
Place the split peas and the water/chicken broth in a pan and cover. Add salt, and bring to a boil, stirring. Simmer, covered, until the whole thing turns to mush, about 1 hour, add water if needed. Stir often, when a mushy consistency has been reached, add butter, salt and pepper.
 
Serve with buttery garlic croutons!
 
Pease porridge hot, Pease porridge cold.
Pease porridge in the pot nine days old.
Some like it hot, some like it cold.
Some like it in the pot nine days old.