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Sunday, November 11, 2018

Pea Soup

  • Classic Split Pea Soup is made with dried split peas and cooked with ham. It is a great soup to have some now and more even later. Split pea soup is  a hearty winter soup, easy to make and taste so good. Whether you select smooth or chunky both versions are great tasting. 

A great variety of Split Soups can be found around the world. Each country it seems has claimed their own version:

  • Canadian version of split pea soup is made with yellow peas and is very popular. 
  • Germans fix their split soup with meats such as bacon, sausage or smoked pork. On the side they will enjoy a slice of dark rye bread
  • The Dutch have a version they call "Snert" The pea soup type is a thicker stew with pork and variety of veggies. One can find "Snert" served at outdoor food booths near canals and lakes for skaters
  • The military have enjoyed pea soup in Poland for a nutritious meal that can be fixed in large amounts at a cheap price. Rumor has it the soup is thick enough to hold a spoon straight up
  • To prepare for fasting on Friday individuals in Sweden and Finland often eat pea soup with pork and pancakes on Thursday. 
  • Pea soup was introduced in New England during the 19th century by French Canadian mill workers During colonial era pea soup was served as a thinner soup with pork, carrots and dried split peas
Perhaps you recall this childhood song. It originated in 1765 in Britain

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