Savory Pease Porridge/Pudding (St. Patrick's Day Leftovers)

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 40mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Drain the yellow split peas that you soaked in water overnight and put them in a large soup pot.
  • Add 6 cups of broth, left over from your St. Patrick's Day corned beef and cabbage meal.
  • Bring the liquid to a boil, skimming off any "guck" that comes to the surface. Reduce heat to medium low, and cook for 90 minutes, adding more broth as needed.
  • After the split peas are soft, drain off any excess liquid. Add the butter and mash up the peas, seasoning with salt and pepper if needed.
  • This can be served as a main dish or a side. Also good to use as a spread on bread.
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