Split Pea Soup
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A Friendly and Tasty Introduction to Pea Soup: Variety, Selection, Storage, and Creation
One of the friendliest and tastiest soups found around the world is pea soup, whether made with fresh peas, dried whole peas, or split peas. So many different food items go with this common legume and seasonings are equally beneficial to making a delicious pea soup recipe that will have family and friends asking for a second and sometimes a third serving. When something like pea soup is so delicious and satisfying, it is easy to say that makes it a perfect meal or side dish to know how to make. What surprises a number of people is how many different recipes exist for pea soup, how simple it is to prepare and the different methods for creating this nutritious comfort food.
Variety
Guests are quite surprised to find out how many soup recipes focus on using fresh peas and you might be surprised also to find the variety of fresh pea soup recipes you discover at this site. Usually we associate fresh peas still in the pod as an ingredient in oriental stir-fry and soups, such as wonton, and split apart from the pod, such as found in hearty vegetable soup.
Different Types of Split Pea Soup
The dried field pea makes a perfect soup because it has more consistency and is very filling. They are smaller than the green pea normally raised in the garden or purchased fresh from the store and hold their yellow or green color when dried, restored, and cooked in soups or added to other dishes. Dried peas are frequently included in packages of soup mix because of the color and pleasant taste they provide.
Selection
Dried whole or split peas are located in a bin at some of the larger markets or packaged in bags on the shelves. Like dried beans, they ship to markets with small bits of stems, pebbles, debris, and dirt included. The consumer is the quality control inspector for dried peas. Remove a scoop of peas from the bin and lay them on a plastic bag. Sort through your selection and discard broken or defective peas, as well as twigs and stones. Usually there is a trash barrel nearby for discards. Dried peas in the bag normally have room so the customer can hold the bag towards the light and move the contents around to check for excess residue and inferior quality. Become familiar with produce and brand names from different countries, as that knowledge is valuable for selecting the best quality.
Storage
If the peas are loose, put them in an airtight container with some room at the top. Store packaged dried peas in an airtight container, also. There is no need to remove them from the bag. A dry and dark spot, such as the back of a cupboard, is an excellent storage spot. If you are in a hot climate and need a cool place for storage, use a spot in the refrigerator. Dried peas are one of the items to include in your emergency survival kit because they can be stored for months.
Creation
Read the recipe and verify you have all the ingredients needed to make the pea soup of your choice. Sort through the peas again and remove stems, grit, and inferior peas. Then put the remaining dried peas in a bowl and cover them with water. Stir the peas around with your hands to wash any dust or dirt that may have accumulated away. Drain the peas in a colander and then rinse again while lifting them with your hands to allow the water to wash away additional dirt.
Soak dried whole peas in cold water for at least eight hours before using them. Placing them in a bowl or pan to soak overnight is one of the most popular styles of preparation. Presoak split peas if desired, although they do not need it. You will find many split pea soup recipes provide a short soaking period after the soup is started, usually a period of one or two hours.
Please return often for additional pea soup information, discussion, and recipes and contact us with any suggestions, comments, and questions. Our biggest goal is helping others find the enjoyment and fun in creating delicious and healthy family-friendly pea soup recipes.
Bon Appétit, and thanks for visiting,
Christine and Everyone here at Split Pea Soup Recipe
Featured Split Pea Soup Recipe:
Expect the Very Best with any Type of Pea Soup
Peas are one of the oldest vegetables known to humankind and part of the reason is that they are so easy to grow, simple to dry for easy storage and ready to turn into a nutritious meal in the future. Economical and packed with protein, peas are delicious served raw in salads or cooked as a side vegetable dish or soup. Most people are familiar with green split pea soup, which is so popular that there are restaurants where pea soup is the main dish and cans of prepared and packages of dry pea soup are available from almost any company that distributes soup. Dried split peas, available in bins or in packages, are the result of mature peas picked and removed from the pods. The peas split in half when dry.
Have fun trying different spices and ingredients with split pea soup or any type of pea soup. Boil a ham bone or the turkey bones to get the flavor and leftover meat and use the broth to make split pea soup. Avoid using the bone or leftover meat from honey-flavored ham, which gives a different taste not acceptable to most people (it is great when making potato soup!). Sausage and bacon are other meats used to flavor split pea soup and you will find vegetables such as parsnips, turnips, and leeks suggested in various recipes. You know your family better than anyone and if you see an ingredient that will prevent them from enjoying your homemade soup, exclude it or add something else. The most important thing with split pea soup is the liquid and remembering to stir it, as the peas settle to the bottom and will burn if not moved around.
Some split pea soup recipes call for tomatoes and it is always important to add acid foods or liquids near the end of the cooking time to avoid their interference with the peas softening. Likewise, add seasonings during the last fifteen to twenty minutes of cooking. Taste the broth before adding more seasoning, as salt is easy to overdo in soups. Green peas are still immature when picked and the beautiful green color of fresh peas is quite appealing. Enjoy a fresh green pea soup recipe for a different yet delicious meal.
As Good as Fresh Green Pea Soup
Enjoy the fresh flavor of the country with this delightful home recipe for pea soup. This recipe uses frozen green peas for convenience and if you have fresh peas handy, remove them from the pods until you have 1 ½ cups to 2 cups of fresh peas to use in this recipe.
Ingredients -
2 - 10-ounce packages frozen green peas
2 carrots
1 teaspoon olive oil
½ cup water
⅛ teaspoon pepper
1 onion
½ teaspoon dried thyme
4 russet potatoes
13 to 16 ounces of chicken broth (in a can or 2 chicken bouillon cubes stirred in with16 ounces of water)
1 can or 10-ounce frozen package yellow corn
¼ teaspoon salt
2 sprigs fresh parsley for garnish.
Preparation:
Remove the peas from the package and place in a bowl to thaw.
Peel and cut the onion into small pieces. Place a large saucepan on the burner over medium-high heat and add the oil. Put in the onion and sauté it for 5 minutes.
Carefully add the water and chicken broth to the pot.
Peel the potatoes and carrots, rinsing before cutting. Cut into cubes and add to the pot. Bring the liquid to a boil. Reduce the heat to low, cover and simmer for 20 minutes.
Add the seasonings. Drain the frozen peas and the corn and put into the broth. Stir well, cover, and simmer until the peas are tender, about 15 to 20 minutes.
Rinse the parsley and use it to garnish each serving.
(Serves 5)
Split Pea Soup Recipe
Photo Description:
What a lovely combination of green colors for this serving of fresh pea soup, starting with the contrast of the green mat against the walnut table. A dish of cooked green peas rests in a small white serving bowl. The elegant presentation of soup in a pea-green cup placed on a saucer also shows a tablespoon, rather than soupspoon, for eating the soup. Peas, carrots, potatoes, corn and onions in broth rather than a thick puree make this fresh pea soup perfect for lunch or dinner and is great to serve vegetarian friends or for adding veggies to the meal.
An Introduction to Pea Soup: It is Easy to Make and Serve in Style
What a delight to find a food that looks and tastes delicious and is easy to prepare, with a lot of variety in recipes. That is exactly what cooks expect and receive from pea soup, whether using fresh peas, split peas or whole peas in the recipe. With an incredible range of meats, vegetables and seasonings to add to fresh and dried peas, the results will be flavorful and tasty and only you will know have easy it was to create.
Pea Soup is Easy to Make and Delicious to Eat
Using vegetables to make a meal has been a practice for thousands of years and with the discovery and design of new vegetables, the selection continues to get better. This is such a big world and modern transportation has put the opportunity to use quick shelf-life fresh veggies and fruits from around the globe. If you live in a large city, there are likely ethnic markets and specialty shops that make it easy to purchase the items listed in your recipe, such as arugula.
If you are making pea soup with fresh peas from the garden or the produce section, it is important to remember that fresh peas do not cook down like dried peas. If you want to bring out the sweetness from each round circle, put them in a saucepan with enough water to cover but not drown them. Rinse and cut a leaf of spearmint from your herb garden and drop it right in to the water with the peas. Bring the water to a boil and then reduce to a simmer.
Cover the pan and cook for 10 minutes. The herb adds a fresh minty taste. Drain the water and add a tablespoon of butter, stirring gently. Now the peas are ready to use for your soup recipe and will reach tenderness perfection while the soup cooks.
Sometimes the amount of salt and pepper called for in a pea soup recipe appears to be less than what seems right. That is because other herbs, meats, stock and vegetables adds to the flavor of the soup. Salt and pepper to taste after the soup is finished or put it on the table for family and friends to add.
Garnish Pea Soup in Style
Once pea soup is finished, there are many ways to dress it up and add enticing appeal for family and guests. Nearly any leafy vegetable makes a terrific garnish for all types of pea soup. If it is more of a liquid soup, rinse off celery tops and place the sprigs across the top of each serving. Both creamy and thick soups are quite attractive when leafy celery tops stand straight up in the center. That brings up the subject of edible garnishes.
Edible garnishes are much like an appetizer attached to the course as a decoration. Pipe a swirl of sour cream on each serving to add appeal and provide an extra ingredient. Fresh herbs and vegetables such as mint and kale look good and taste good too.
Shredded carrots and carrot sticks add color and design. If you are serving yellow pea soup, add grated medium cheddar cheese and if serving green pea soup, sprinkle shredded parmesan or mozzarella cheese across the top. Put garlic croutons at the bottom and side of the bowl and top them with soup for a creative covered garnish.
Garnishes gather interest at the table, so think about using grape tomatoes, olives, chives and other colorful, edible items.
A Closer Look Inside Split Pea Soup
Split Pea Soup Recipe
The Best Split Pea Soup Recipe - Whether it is a bowl of steaming split pea soup with a decorative swirl of sour cream for one or a large silver tureen of split pea soup as a prelude to an elegant dinner of twenty, you will find the answer to your pea soup needs and enjoy the results. It is an easy soup to make and very tasty. There are many ways to serve the finished product, such as whipped, pureed or chunky, with spices and herbs consisting of salt and pepper to cinnamon or thyme and basil...
Split Pea Ham Soup Recipes
Delicious Split Pea Ham Soup Recipes - For generations cooks have used the ham bone after most of the meat is cut off by boiling it in salted water with a pack of split peas and three shredded carrots, because comfort and great food is found when making delicious split pea ham soup recipes. There are so many different things to add, such as chopped onion, a pinch of thyme, or a spoonful of brown sugar. Some cooks like to cool a couple of cups of soup, blend it, and stir it back in, continuing to experiment...
Pea Soup Recipe
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Yellow Split Pea Soup
Enjoy the Variety with Yellow Split Pea Soup - Switch the traditional soup recipe tonight and serve yellow split pea soup for dinner instead. The cheerful color makes a nice start to the meal or serve as the main dish, warm and pleasing to a hungry crowd. You will be delighted to find there are many different ingredients used to fix the various recipes and surprised to find out how easy it is to make any one of them. Bake some biscuits or yeast rolls to add a special touch and remember you can freeze leftovers for another day...
Pea Soup Articles
Common Knowledge and Surprises in These Pea Soup Articles - If you are making split pea soup for the first time, you will find hints and help in these pea soup articles. Pea soup is one of the most familiar soups because it is easy to make, has a pleasing texture, and goes well with many main dishes. Other vegetables add to the flavor and the dried peas, split in half, cook up quite quickly. Whether you choose yellow or green peas, you are following an ancient history of cuisine. Pea soup has graced dinner tables for thousands of years...
Four Reasons to Make Your Own Pea Soup
Whether cooking for one, two or more, there are several good reasons to make your own pea soup. Out of the top five, the first one is recognizing the ingredients you like and making sure those are included in the soup. Using homemade stock to cook the peas and other ingredients adds special flavor and makes the soup that much more nutritious. Making it your way is the best reason for making your own pea soup.
Enough for Now and Later
Reason two for making your own pea soup is the opportunity to make a complete recipe. That gives you enough to have another bowlful, if you want seconds, or invite a couple of friends to enjoy the meal. Put the rest in sealed bowl in the refrigerator for later in the week.
Change it Up
Reason three of why you want to make your own pea soup is on Wednesday you can take the leftover chunky green pea soup from Monday, puree it, and heat it in the microwave with pieces of ham left from Tuesday’s dinner. A bit of cinnamon or cloves to flavor the soup and it is like having a new dinner. Add a dollop of sour cream for even more flavor.
Choice of Style
Reason four is building on pea soup. Start with a clear soup loaded with frozen green peas, onions, and celery. The next day, cook up some yellow split peas and add them to your soup. Two days later, puree what is left and add a touch of garlic for good measure. Choose organic the first day, vegetarian the next and add meat on day 3, if that is to your liking.
Variety
The fifth reason to make your own pea soup is that you can make a batch ahead. Divide it into containers for two, seal and freeze them. Many things make pea soup yummy, so pull a container from the freezer, add your choice of ingredients, and warm on the stove or in the microwave. Then enjoy.
Try These Delicious Pea Soup Recipes
Here is just a sampling of our delicious pea recipes you'll find plenty more inside the site.
Elegance of Pureed Split Green Pea Soup
Green Pea Soup Garnished with Arugula
How to Make Yellow Split Pea Soup
A Brief Glimpse at the History of Pea Soup
The history of pea soup is important because it has been around for centuries and it is interesting to know why certain foods stay popular while others create a temporary fad that fades away. When we stop to think of soup, many varieties come to mind, from tasty, clear consommé through creamy smooth tomato soup all the way to thick ham and pea soup. That certainly leads to the question of how is it possible for so many textures to fit the definition of soup and that in turn leads to the next question of what exactly makes something a soup.
A soup is flavorful and starts with a broth of some kind, made from a liquid such as water, milk, or cream. Of course, pea soup starts with water and has flavor, so that answers those requirements. When it comes to texture, it actually satisfies two of the three general types, as it can be creamy when pureed and for the cook who enjoys adding many ingredients, the resulting soup is chunky and thick, even though it is not yet stew.
Soup or is it Stew
Those answers resolve the questions of how pea soup can have so many textures and still be considered soup, as well as what is needed to be considered soup. Why are there so many textures and range of ingredients for pea soup? The answer is yet another part of the history of soups, including pea soup. At times, it is important for soup to be an appetizer; enough to stave off hunger but not so much as to satisfy the appetite. The purpose behind the appetizer is that it used to take so much long to prepare the main course and the small amounts of food kept guests content while awaiting the next delicious portion of the meal.
Find Out More About the History of Split Pea Soup in our more in depth look at its history.
Photo Description:
Friendship is a special thing, as demonstrated by this picture of a lady serving her friend pea soup. The bowls are special and so is the recipe, designed just the way her friend likes soup. Split pea soup is extremely versatile, featuring green and yellow split peas and chunky or pureed styles. It is delicious as a vegetarian dish or cooked with ham, chicken, beef, or shrimp. Marjoram, cloves, and thyme are some seasonings that change the flavor, while celery, onions, and carrots are some of the vegetables that blend into the fragrant warm soup offered to family and friends.
Why Homemade Pea Soup Recipes are Wonderfully Unique
When you think about it, homemade pea soup recipes are a lot like those for spaghetti. There are thousands of ways to make pea soup, starting with a decision on whether to use whole or split dried peas, then the color and finally the vegetables and meat to make it special. Once a cook feels secure about making soups, changing the recipe by adding and exchanging ingredients is a fun challenge that leads to a great deal of culinary experience and surprises.
What Makes Pea Soup So Unique
Homemade pea soup recipes are wonderfully unique because there is so much opportunity for variety. You can even substitute water with a thin milk or broth and that leads to further differences in the outcome of the recipe. Adding diced bits of celery or perhaps a bay leaf brings a different taste to the resulting soup and carrots are always a delicious way of changing the flavor and appearance of pea soup.
When thinking of the different seasonings added to pea soup, many items make a difference. Fresh and dried herbs, such as thyme and basil, create a subtle smoky flavor in pea soup. Cinnamon and cloves tend to sweeten the soup while leaving a slight bite. Chilies add fire that often creeps up on the diner and hits the mouth full force after several bites. Adjusting the amount of and combining different spices quickly modify the soup and emphasize why homemade pea soup recipes are so wonderfully unique.
Some of the Different Kinds of Pea Soup Recipes around the World
Pea soup is popular around the world because whether a cook uses dried peas or fresh peas, the result is a soup that can be stored in the refrigerator or freezer and used again with other ingredients to make it different. Yellow split peas are more common in parts of Europe whereas green split peas are more common in North America. The United Kingdom has some incredible recipes involving fresh green peas. Many soups are comfort foods and pea soup, especially split pea soup, is an extreme comfort soup, challenging the winter chill and winning.
North America
The cold winters in Canada certainly encourage residents to stay as warm as they can and one of the best ways to accomplish that is a hot and filling bowl of yellow split pea soup. Just to make it extra special, additional vegetables such as turnips, carrots, and onions go into the pot for variety, nourishment, and flavor. Whether the soup is pureed or left as more of a liquid, the result is remarkably delicious.
European Pea Soup Recipes
Jumping across the world to Ireland brings a recipe using fresh green peas as well as other ingredients for a special soup to offer family and friends on special occasions. Ham stock is the liquid used, since it is fresh peas in the recipe and they do not absorb liquid as dried peas do. Additional items added include chopped iceberg lettuce and fresh mint. Another interesting step is boiling the pea pods in the stock before adding the rest of the soup items, giving even more flavor and nutrition.
Another cold weather area is the Netherlands and Dutch pea soup consists of dried peas and other vegetables to thicken the servings, such as leeks and celery. Something in hearty soups such as pea soup gives the body the ability to brace against the elements and carry on. Warm rye bread served alongside is a clever touch and smoked sausage gives additional flavor when desired.
Split pea soup not only cooks up quickly, it dries out quickly, and the Germans discovered a way to package it for use back towards the last of the 1800s. How convenient to be on the go and able to make hot soup quickly, something that most nations have only had access to for a decade or two. Whether making the soup from a packet or from scratch, the German family enjoys it best with meats like sausages, pork, and bacon added to the mix.
Accompaniments to Pea Soup Recipes
The original reason for serving rolls, crackers and bread regularly with soups around the world was that bread absorbed the liquid from the soup and made the stomach feel fuller more quickly. Pea soup from Scandinavia uses pork, thyme, onions and other herbs and vegetables for flavor and heartiness. A mustard garnish on top lends extra taste when stirred in. Toasted bread completes the meal.
Both the United States and the United Kingdom enjoy all types of pea soup. The UK has mushy peas, a creative recipe of whole frozen peas simmered with chopped mint, pepper, salt and cream until soft and tender, at which point the peas are slightly mashed or blended, leaving pieces in large chunks. Mushy peas usually accompany fish. Green split pea soup is so popular in the US that one company has made a success of their restaurants centered on the celebration of green split pea soup.
Some of the Best Homemade Pea Soup Recipes for Everyone
Reading the different recipes for pea soup gives everyone an idea of what sounds good for friends and family. If your family is not used to having a big bowl of soup for dinner, make green split pea soup and serve it with the main course that they like best, whether is it ham, fried chicken or even pizza. Let each person add extra salt and pepper, if desired.
The peas have a good flavor of their own and by adding spices, herbs, vegetables and meat, virtually every pea soup recipe you try will be one of the best homemade pea soup recipes you have made. One of the advantages of making soup at home is awareness of what is going into the meal and making it as healthy as can be.
Variations In Pea Soup Recipes
Although you will find recipes calling for fresh or frozen peas, quite a few recipes are based on yellow or green split peas. Sort and clean dried peas, soak them in water, bring them to a boil and then simmer them for an hour or so. Basic split pea soup recipes are best because they start out tasting great and if you wish, you can freeze a portion and add other ingredients next time.
The best homemade pea soup recipes for everyone often use vegetable or meat stock for cooking the pea soup. They also include a garnish such as chives, sour cream, or shredded carrots. Make special bread, such as rye, cornbread, yeast rolls, garlic bread, or flakey biscuits and serve it with the pea soup. That will add to the reception of soup for dinner, adding another recipe to your soup suggestions.
Liven up the Conversation with a few Pea Soup Facts
It is hard to imagine the age of many vegetables and fruits and some people are surprised to discover that peas have been part of the diet for thousands of years. Food facts are fun to know and give home cooks the opportunity to think more about the meals they are making for friends and family. Discovering the ways in which cooking methods have improved and the reasons certain foods have lasted for centuries is a result of curiosity as well as a desire to learn.
Pea soup is still popular after centuries because it is simple and economical to make. A person can start with dried peas and water, adding other available ingredients as desired. Diversity and good taste provide the other reasons home and professional cooks around the world create delicious pea soups.
Where do Peas Come From
Historians believe that field peas are native to Europe and Central Asia. During the eighteenth century, garden peas were developed and earned the name English peas or green peas, a tasty vegetable very much welcomed after the tough texture of field peas. Families were comforted with the knowledge that there was food set aside for the winter and early spring and that it would remain edible, even though refrigeration was not invented yet.
Most people have seen the way split pea soup thickens so quickly. Snert is the Dutch name for a pea soup so thick a spoon will stand in it. The family cooks the soup the day before the meal, which gives it time to develop the thicker consistency.
Freshness Matters
The reason it is so important to get the freshest pea pods possible when you want to cook fresh pea soup is that the sugar in the peas starts converting to starch just two or three hours after picking. If you grow your own peas, it is easy to time the harvest. Green pea soup recipes often call for frozen peas, since they are processed and frozen quickly enough to avoid the change, giving a better result to pea soups.
Food trade has been popular for thousands of years, primarily due to seasons of drought and bumper crops. Ancient history verifies the catastrophe for nations that fail to store provisions for periods of drought. Peas were a wonderful crop because they dried quickly and stored for well.
Peas became an important crop in North America during the early seventeenth century. The women of the house made pea soups and allowed them to dry to a powdery form. A that point the powder was placed into folded paper packets for soldiers and travelers to carry on journeys. At night, they could heat water over the campfire and place the powder in a cup or bowl with pieces of meat or vegetables and pour the water over it all, stirring it before eating a hearty meal far from home.
Pigeon peas are a tropical green pea with high drought tolerance, cultivated by ancient Egyptians before 2000 BC. They used the peas as a bartering tool with Syria and Africa. France, Russia, Denmark, and China produce the most dried peas today and sell the durable, delicious food commodity to nations across the world.