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Pea soup or split pea soup is soup made typically from dried , such as the split pea. It is, with variations, a part of the cuisine of many cultures. It is most often greyish-green or yellow in color depending on the regional variety of peas used; all are cultivars of Pisum sativum.
Eating fresh "garden" peas before they were matured was a luxurious innovation of the Early Modern period:"Cultivated peas were mainly eaten dried in Roman and Medieval times", Maguelonne Toussaint-Samat notes ( A History of Food, 2nd ed. 2009:39), giving details of the public introduction of fresh peas in their pods, coming from Genoa, at the court of Louis XIV, in January 1660. by contrast with the coarse, traditional peasant fare of pease pottage (or Pease pudding), Potage Saint-Germain, made of fresh peas"potage Saint-Germain is a thick purée of fresh peas" (Elizabeth Riely, The Chef's Companion: A Culinary Dictionary 2003); both directions like "Heat 3 cans of pea soup to the boiling point with a cup of heavy cream" (Louis Pullig De Gouy, The Soup Book, 1949) and references to "Saint-Germain, a western suburb of Paris" or "the Count of Saint-Germain" are in error. and other fresh greens braised in light stock and puréed, was an innovation sufficiently refined that it could be served to Louis XIV of France, after whose court at Château de Saint-Germain-en-Laye it was named (c. 1660–1680).Louis moved his seat permanently to Versailles in 1682.
A pie floater commonly consists of a traditional Australian-style meat pie, usually sitting, but sometimes submerged (traditionally upside down) in a bowl of thick pea soup made from blue boiler peas. The glorious meat pie and humble pie floater abc.net.au/sa Retrieved 2010-11-27
"Pease" is the Middle English singular and plural form of the word "pea"—indeed, "pea" began as a back-formation. Pease pudding was a high-protein, low-cost staple of the diet and, made from easily stored dried peas, was an ideal form of food for sailors, particularly boiled in accompaniment with salt porkFelicity Goodall, Lost Plymouth, Hidden Heritage of the Three Towns, 2009 which is the origin of pea (and ham) soup. Although pease was replaced as a staple by potatoes during the nineteenth century, the food still remains popular in the national diet in the form of "mushy peas" commonly sold as the typical accompaniment to fish and chips, as well as with .
Pea soup is an English classic with many forms ranging from a thick purée, like mushy peas, to a more liquid dish. It can be made from fresh new peas or dried old peas.
In 19th-century English literature, pea soup is referred to as a simple food and eating it as a sign of poverty. In the Thackeray short story A Little Dinner at Timmins's, when a character asks his wife "Why don't you ask some of our old friends? Old Mrs. Portman has asked us twenty times, I am sure, within the last two years", she replies, with "a look of ineffable scorn", that when "the last time we went there, there was pea-soup for dinner!" In Thomas Hardy's Tess of the D'Urbervilles, Tess remarks that "we have several proofs that we are d'Urbervilles ... we have a very old silver spoon, round in the bowl like a little ladle, and marked with the same castle. But it is so worn that mother uses it to stir the pea-soup."
A soup of this sort made with yellow split-peas is called "London particular", after the thick yellow smogs for which London was famous until the Clean Air Act 1956.
One sourceFerguson, Carol and Fraser, Margaret, A Century of Canadian Home Cooking: 1900 through the 90's, Prentice Hall Canada Inc., Scarborough, 1992 says "The most authentic version of Quebec's soupe aux pois use whole yellow peas, with salt pork, and herbs for flavour. After cooking, the pork is usually chopped and returned to the soup, or sometimes removed to slice thinly and served separately ... Newfoundland Pea Soup is very similar, but usually includes more vegetables such as diced turnips and carrots, and is often topped with small dumplings called dough boys or doughballs."
In Newfoundland, split peas are cooked in a bag as part of a Jiggs dinner, which is known as pease pudding.
Outside Francophone areas, pea soup is sometimes served with johnny cake.
One of the first Instant food was a pea soup product, which mainly consisted of Peameal and beef fat (: pea sausage). It was invented in 1867 by Johann Heinrich Grüneberg, who sold the recipe to the Prussian state. When the Franco-Prussian War broke out, the war ministry, which had previously tested the possibility of feeding soldiers solely on instant pea soup and bread, built a large manufacturing plant and produced between 4,000 and 5,000 tons of Erbswurst for the army during the war. In 1889, the Knorr instant-food company bought the license. Knorr, which is today a Unilever brand, discontinued the production of Erbswurst on December 31, 2018.
It is customarily served with Frisian rye bread (roggebrood) and bacon, cheese or butter. The bacon is usually katenspek, a variety of bacon which has been cooked and then smoked. Pancakes are sometimes served with pea soup; this dish is called snert met struif, struif referring to the pancakes.
In the Royal Dutch Navy the pea soup is completed with small cubes of lard which float as white squares on top. It is therefore referred to as Snert met Drijfijs (pea soup with floating ice).
So-called koek-en-zopie outlets, small food and drinks stalls which spring up only during winters along frozen canals, ponds and lakes in the Netherlands and cater to ice skaters, usually serve snert as a savoury snack.
In Suriname, a former Dutch colony, Dutch-style pea soup is eaten as a street food.
Nordic pea soup is normally cooked with pork – although the meat may sometimes be served on the side – and a typical recipe would also include and herbs like thyme and marjoram.
In Finland the soup is made of green peas; in Sweden, Norway and Denmark yellow peas are used.
Consumption of pea soup in Sweden and Finland dates back to at least the 13th century, and is traditionally served on Thursdays. This is said to originate in the pre-Reformation era, as preparation for fasting on Fridays. The tradition of Thursday pea soup is common in restaurants, schools, military messes and field kitchens, as well as in homes, and it forms an unpretentious but well-liked part of social life. The pancakes and the punsch are a later tradition.
In Finland, Laskiainen, a winter festival associated with Shrove Tuesday, is generally celebrated by eating green pea soup and either pancakes or a seasonal pastry called Semla. The celebration often includes downhill sledding.
The Swedish king Eric XIV (1533–1577) is said to have died after eating arsenic-poisoned pea soup.Lars Ericson in Johan III, , p. 109 However, it is not proven that the arsenic was added to a pea soup. Pea soup is also known as one of the favorite dishes of Swedish author August Strindberg. He referred to pea soup as gudamat (food for the Gods).
In Denmark the dish can be dated to 1766 in written sources, but might have originated as early as the Bronze Age, when dried peas and cabbage became popular vegetables for the long winters there.. Beware: This is not always a solid source.Boyhus, Else-Marie (1996): Grøntsager – en køkkenhistorie,
"Split pea soup" is a slightly thinner soup with visible peas and pieces of ham, especially popular in the Northeast, the Midwest and the Pacific Northwest. It plays a role in the light-hearted tradition of serving green-colored foods on St. Patrick's Day. For example, a 1919 Boston Globe article suggests a suitable menu for "A St. Patrick's Day Dinner" leading off with "Cream of Green Pea Soup (American Style)", and continuing with codfish croquettes with green pea sauce, lettuce salad, pistachio ice cream, and "green decorated cake"."Household Department", Boston Daily Globe, March 16, 1919, p. 76
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