There are many ways to make a pottage. Generally people threw what they had on hand in a pot and boiled it up. Here is my version, as served at the 2012 Yule Feast, then scaled down for family use.
Ingredients:
- 8oz carrots
- 1 turnip, diced
- 1 parsnip, diced
- 1 leek, white part only
- 1 celery stalk, diced
- 2 onions, peeled and diced
- 4oz dried peas, soaked and drained as per package
- 2 qts bone broth or beef stock
- 1/4 head cabbage, chopped
- 2 t. parsley
- 2 t. sage
- 1 t. rosemary
- 2 t. thyme
Place everything but the herbs in a pot and simmer gently for 2-3 hours, until the peas are soft. Add the herbs in the last 15-30 minutes of cooking. Season to taste with salt and pepper.