Pottage Recipe

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.


  • 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.