Pea soup

Pea soup is a soup made primarily from dried peas, such as split peas or marrowfat peas. It is a hearty and often thick soup, varying in consistency based on regional preparation and the addition of other ingredients.

Variations and Ingredients

Pea soup can be found in a variety of forms across different cultures, with common additions including:

• Meat: Ham, bacon, sausage, or ham hocks are often added to pea soup for flavor and protein. Vegetarian versions exist, omitting meat altogether.
• Vegetables: Carrots, celery, onions, and potatoes are frequent additions, providing texture and complementary flavors.
• Herbs and Spices: Common seasonings include bay leaves, thyme, parsley, and pepper.
• Liquid: Water, broth (vegetable or meat-based), or stock are used as the base liquid.

Preparation

The preparation of pea soup typically involves simmering dried peas in liquid until they soften and break down. The other ingredients are added during the simmering process. The soup may be blended or left chunky, depending on preference.

Cultural Significance

Pea soup is a traditional dish in many countries, particularly in Northern Europe. It is often associated with cold weather and is valued for its nutritional content and affordability. In some cultures, it is a staple winter meal.

Nutrition

Pea soup is a good source of protein, fiber, and various vitamins and minerals. The nutritional content varies depending on the specific ingredients used in the recipe.