Italian Pea Pottage

1. 1

   Cook the bacon in a large saucepan over medium heat for 7 to 10 minutes, or until crisp.

2. 2

   Remove the bacon from the pan, cut into small pieces, and set aside.

3. 3

   Add the onion to the pan and cook for 10 minutes, or until golden brown.

4. 4

   Add the stock, peas, bacon pieces, and 2 cups of water, and simmer for 1 hour, skimming away any impurities that rise to the top.

5. 5

   Add the pepper, salt, and aniseed and simmer for 15 minutes.

6. 6

   Remove from the heat, stir in the parsley and duck, and serve immediately.

7. 7

   Boil green pease with some strong broth, and interlarded bacon cut into slices; the pease being boiled, put to them some chopped parsley, pepper, anniseed, and strain some of the pease to thicken the broth; give it a walm [warm it] and serve it on sippets, with boiled chickens, pigeons, kids, or lambs-heads, mutton, duck, mallard, or any poultry.

8. 8

   Sometimes for variety you may thicken the broth with eggs.

* Per serving · 4 servings · Values may vary.