Split pea soup is a popular dish made in many countries. In the US, it is usually made from canned or powdered concentrates, while in Britain it was once a sign of poverty. French Canadian soupe aux pois includes salted pork, while German Erbswurst was an instant product made mostly of pea flour and beef fat. The Dutch version, Erwtensoep, is traditionally eaten in winter and has a thick texture with sausage and pork. Split pea soup has been eaten for centuries and is an inexpensive and easy-to-prepare food source.
Split pea soup is made from dried dried peas. It is a popular soup made in many countries around the world. Depending on the color of the peas used, it has mostly a greenish-gray or yellow color. Split pea soup is an ancient recipe that is part of the cuisine of many cultures.
In the United States, pea soup is usually made from canned or powdered concentrates. Pea soup is usually a smooth puree, while split pea soup is thinner with peas, greens, and chunks of ham visible. Unlike many other countries, split pea soup has no cultural resonance in America. Bean soup is more popular and has been a featured food on the restaurant menu of the House of Representatives and state for over a hundred years.
In Britain in the 19th century, eating split pea soup was a sign of poverty. The ingredients were cheap, and a pot of split pea soup could hold leftovers from other meals. The soup could be made to last for over a week by adding more split peas.
Soupe aux pois is a main dish of French Canadian cuisine. Ingredients include salted pork, whole yellow peas and herbs. After the pork is cooked, it is minced and placed back into the soup, or sometimes removed, thinly sliced, and served on its own.
Spilled pea soup is a very common dish in Germany, where it contains bacon, pickles, and smoked pork or sausage. One of the very first instant products made in Germany was Erbswurst, a pea soup product made mostly of pea flour and beef fat. Johann Heinrich Gruneberg, who continued to sell the recipe to the Prussian state, invented it in 1867. The war ministry built a large production plant and fed its army four to five thousand tons of Erbswurst during the war.
The Netherlands has its own version of split pea soup. Erwtensoep is traditionally eaten in winter. It has a very thick texture and includes sausage and pork. Similar to a stew rather than a soup, a good Erwtensoep should have the ability to hold a spoon upright in it. It is traditionally served with rye bread or roggebrood. The soup meat is placed on rye bread and eaten with mustard.
Split pea soup has been eaten throughout the ages. There are records of its use dating back to 400-500 BC. Greek vendors sold hot split pea soup on the streets of Athens.
Today, she has split pea soup as an inexpensive and easy-to-prepare food source. It is loved by students and busy parents due to the cost, time-saving aspect, and variety of ingredients that can be used. You can find recipes for variations on split pea soup in most good cookbooks.
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