Split pea soup is a hearty, comforting dish popular in the winter months throughout the United States. Common to many different ethnic groups, split pea soup has been enjoyed around the world for centuries and continues to be renowned for its delicious taste, ease to make and affordability. For families with a strict food budget, split pea soup makes an ideal, inexpensive cold weather dinner packed with flavor and protein.
History
Split pea soup has been eaten by man for thousands of years, with record of the dish being made and sold by street vendors in Greek and Roman society as early as 500 to 400 B.C. Many cultures have relied on the dish in times when meat protein sources were hard to come by, primarily in the winter.
Since the pea was commonly grown throughout Europe, variations of split pea soup were present in the regional cuisine of Germany, the Netherlands, Sweden, Finland, and the United Kingdom. Split pea soup was often associated with the poorer classes since peas were easy to cultivate and meat was often too costly for the working classes.
European colonization of North America brought split pea soup to Canada and the United States, where the dish is still widely eaten today.
Features
While there are many different ways to make split pea soup, a standard recipe will call for dried green split peas, vegetables like onions, carrots and celery, herbs that may include garlic, thyme, bay leaves, parsley and marjoram, ham hocks, bacon or sausage, and salt and pepper.
The peas should be simmered in water with the vegetables, herbs and ham hocks or other meat until they are soft, between 1 and 2 hours if the peas were not soaked, and 40 minutes to an hour if the peas were soaked. At this point the split pea soup can be pureed if desired and seasoned with salt and pepper.
Split pea soup should be served when very hot to avoid lumping. Common accompaniments for split pea soup include ham or sausage and warm bread.
Considerations
For the best split pea soup, most professional and at home chefs recommend soaking the peas before cooking. Dried peas should be placed in a large pot, covered with water, and allowed to sit and soak for several hours or overnight. Soaking peas does help to eliminate some of the cooking time for split pea soup and ensures that the peas will reach the desired softness.
While some people prefer to eat their split pea soup without blending, others like to make their split pea soup completely smooth after cooking by using an immersion blender to puree the soup.
Benefits
Many people enjoy eating split pea soup for its affordability and health benefits. Dried split peas are very inexpensive, with a pound often selling for only a dollar or less. The vegetable, herb and meat additions to split pea soup are also readily available and quite affordable, making the dish ideal for those trying to make a hearty meal without spending much money.
Split pea soup also makes a low-fat, protein-filled meal that is full of fiber and folate, making it a good choice for modern health-conscious eaters.
Prevention/Solution
During the cooking process of split pea soup, the peas will absorb a considerable amount of water. To avoid ruining the dish by having peas burn on the bottom of the pot or harden, it is important to frequently check the water level of the split pea soup while cooking. If the water looks low, more should be added to ensure the split pea soup turns out creamy and flavorful.
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