Split green pea soup has its origins rooted in ancient civilizations, particularly in the Mediterranean region. It is believed to have originated in Greece or Egypt, where dried peas were commonly consumed due to their long shelf life and nutritional value. The process of splitting the peas into halves allowed for easier cooking and digestion. Over time, the popularity of split green pea soup spread throughout Europe and North America, becoming a staple in many cuisines.
Traditionally, split green pea soup is served during the colder months, particularly in the fall and winter seasons. It is a hearty and comforting dish often enjoyed as a main course or as a starter. The soup has a thick and creamy texture, with a rich and earthy flavor. The flavor profile is subtly sweet, accompanied by a hint of nuttiness from the peas. The soup is typically seasoned with ingredients like onions, garlic, and herbs such as thyme or bay leaves, enhancing its savory taste. Some variations may include additional ingredients such as ham or bacon for added depth of flavor. Overall, split green pea soup is renowned for its comforting warmth and satisfying taste.
Split pea soup
Ingredients
- 1 Pkg green split peas
- 1 Ham bone
- 2 carrots
- 2 onions
- 2 celery stalks
- 2 garlic cloves
- 10 Cup chicken broth
- 4 cloves
- 2 sprigs of thyme
- Black pepper
- Parsley
Instructions
- Dice the carrots.
- Chop the onions, parsley, celery, and garlic cloves.
- Wash and sort the peas, removing any unwanted pieces.
- Bring the chicken broth and ham bone to a boil in a pot.
- Add the sorted peas to the pot.
- Reduce the heat and allow the soup to simmer for approximately 20 minutes.
- Add all the remaining ingredients to the pot.
- Continue to simmer the soup for another 60 minutes.
- If the soup becomes too thick, add more chicken broth or water until the desired consistency is reached.
- Stir the pot frequently to prevent burning.
- Serve the soup warm with a whole wheat bread roll.
