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Yellow Split Pea soup

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Pea soup or split pea soup is a soup made, typically, from dried peas. It is, with variations, a part of the cuisine of many cultures. It is greyish-green or yellow in color depending on the regional variety of peas used; all are cultivars of Pisum sativum.

Yellow Split Pea soup, is usually made of yellow split peas, some meat, like salted pork or ham hock, onions, leek, chives, savory or mint, cucumber, garlic, bay leaf, peppercorns, carrots, potatoes, water or broth and some butter or olive oil. The ingredients are boiled for a long time till the peas get soft and tender. Some of the vegetables (onions, celery, carrots and leek) can be simmered in some butter or olive oil for a while before being added to the soup. Then the Yellow Split Pea soup is blended, seasoned with some mustard, bread crumbs and herbs and served hot.

Pea soup has been eaten since antiquity; it is mentioned in Aristophanes' The Birds, and according to one source "the Greeks and Romans were cultivating this legume about 500 to 400 BC. During that era, vendors in the streets of Athens were selling hot pea soup."



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References

Pea soup, en.wikipedia.org

Yellow Split Pea Soup, www.foodnetwork.com

Yellow Split Pea Soup, www.epicurious.com