 Finnish pea soup and pancakes served by Finnish Defence Forces | |
| Alternative names | Split pea soup |
|---|---|
| Type | Soup |
| Place of origin | Ancient Greece or Ancient Rome |
| Main ingredients | Dried peas (split pea) |
Pea soup or split pea soup is soup made typically from dried peas, such as the split pea. It is, with variations, a part of the cuisine of many cultures. It is most often greyish-green or yellow in color depending on the regional variety of peas used; all are cultivars of Pisum sativum.
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 BC to 400 BC. During that era, vendors in the streets of Athens were selling hot pea soup." [1]
Eating fresh "garden" peas before they were matured was a luxurious innovation of the Early Modern period: [2] by contrast with the coarse, traditional peasant fare of pease pottage (or pease porridge), Potage Saint-Germain, made of fresh peas [3] and other fresh greens braised in light stock and pureed, was an innovation sufficiently refined that it could be served to Louis XIV of France, for whose court at the Château de Saint-Germain-en-Laye it was named, c. 1660–1680.[ clarification needed ] [4]
The pie floater is an Australian dish particularly common in Adelaide. It consists of a meat pie in a thick pea soup, typically with the addition of tomato sauce. Believed to have been first created in the 1890s, the pie floater gained popularity as a meal sold by South Australian pie carts.
A pie floater commonly consists of a traditional Australian-style meat pie, usually sitting, but sometimes submerged (traditionally upside down) in a bowl of thick pea soup made from blue boiler peas. [5]
A well-known nursery rhyme, the first known written reference of which dates to 1765, [6] speaks of
Pease pudding hot,
Pease pudding cold,
Pease pudding in the pot
Nine days old;
Some like it hot,
Some like it cold,
Some like it in the pot,
Nine days old.
"Pease" is the Middle English singular and plural form of the word "pea"—indeed, "pea" began as a back-formation. Pease pudding was a high-protein, low-cost staple of the diet and, made from easily stored dried peas, was an ideal form of food for sailors, particularly boiled in accompaniment with salt pork [7] which is the origin of pea (and ham) soup. Although pease was replaced as a staple by potatoes during the nineteenth century, the food still remains popular in the national diet in the form of "mushy peas" commonly sold as the typical accompaniment to fish and chips, as well as with meat pies.
Pea Soup is an English classic with many forms ranging from a thick purée, like mushy peas, to a more liquid dish. It can be made from fresh new peas or dried old peas. [8]
In 19th-century English literature, pea soup is referred to as a simple food and eating it as a sign of poverty. In the Thackeray short story "A Little Dinner at Timmins's", when a character asks his wife "Why don't you ask some of our old friends? Old Mrs. Portman has asked us twenty times, I am sure, within the last two years", she replies, with "a look of ineffable scorn", that when "the last time we went there, there was pea-soup for dinner!" In Thomas Hardy's Tess of the D'Urbervilles , Tess remarks that "we have several proofs that we are d'Urbervilles ... we have a very old silver spoon, round in the bowl like a little ladle, and marked with the same castle. But it is so worn that mother uses it to stir the pea-soup."
A soup of this sort made with yellow split-peas is called "London particular", after the thick yellow smogs for which London was famous until the Clean Air Act 1956. [9]
Soupe aux pois (jaunes) (yellow pea soup) is a traditional dish in Québec cuisine. Traditional Québécois cuisine resembles early Maine and Vermont cuisines. [10]
One source [11] says "The most authentic version of Quebec's soupe aux pois use whole yellow peas, with salt pork, and herbs for flavour. After cooking, the pork is usually chopped and returned to the soup, or sometimes removed to slice thinly and served separately ... Newfoundland Pea Soup is very similar, but usually includes more vegetables such as diced turnips and carrots, and is often topped with small dumplings called dough boys or doughballs."
In Newfoundland, split peas are cooked in a bag as part of a Jiggs dinner, which is known as pease pudding.
Outside Francophone areas, pea soup is sometimes served with johnny cake.
Pea soup is a common dish throughout Germany. It often contains meat such as bacon, sausage or Kassler (cured and smoked pork) depending on regional preferences. Very often, several sausages will accompany a serving of pea soup as well as some dark bread. Ready-made soup in cans is sometimes used to prepare the dish.
One of the first instant products was a pea soup product, which mainly consisted of pea meal and beef fat ( Erbswurst : pea sausage). It was invented in 1867 by Johann Heinrich Grüneberg, who sold the recipe to the Prussian state. When the Franco-Prussian War broke out, the war ministry, which had previously tested the possibility of feeding soldiers solely on instant pea soup and bread, built a large manufacturing plant and produced between 4,000 and 5,000 tons of Erbswurst for the army during the war. In 1889, the Knorr instant-food company bought the license. Knorr, which is today a Unilever brand, discontinued the production of Erbswurst on December 31, 2018. [12]
As a former Dutch colony, Indonesia has inherited this dish as a result of Dutch–Indonesian culture, and is known as sup ercis or erwtensoep.
Erwtensoep, also called snert, is the Dutch version of pea soup. It is a thick stew of green split peas, different cuts of pork, celeriac or stalk celery, onions, leeks, carrots, and often potato. Slices of rookworst (smoked sausage) are added before serving. The soup, which is traditionally eaten during the winter, is emblematic of Dutch cuisine.
It is customarily served with Frisian rye bread (roggebrood) and bacon, cheese or butter. The bacon is usually katenspek, a variety of bacon which has been cooked and then smoked. Pancakes are sometimes served with pea soup; this dish is called snert met struif, struif referring to the pancakes.
In the Royal Dutch Navy the pea soup is completed with small cubes of lard which float as white squares on top. It is therefore referred to as Snert met Drijfijs (pea soup with floating ice).
So-called koek-en-zopie outlets, small food and drinks stalls which spring up only during winters along frozen canals, ponds and lakes in the Netherlands and cater to ice skaters, usually serve snert as a savoury snack.
In Suriname, a former Dutch colony, Dutch-style pea soup is eaten as a street food.
Swedish ärtsoppa; Finnish hernekeitto; Danish gule ærter; Norwegian ertesuppe.
Nordic pea soup is normally cooked with pork – although the meat may sometimes be served on the side – and a typical recipe would also include onions and herbs like thyme and marjoram.
In Finland the soup is made of green peas; in Sweden, Norway and Denmark yellow peas are used.
In Sweden and Finland the soup is usually served with mustard, and sometimes also with extra (dried) herbs (thyme or marjoram) to be mixed into the soup at the table. The soup is then normally followed by crêpes-like pancakes with jam (strawberry, raspberry, bilberry, cloudberry or similar) for dessert. In Sweden, the soup is sometimes accompanied by warm punsch as a special treat.
Consumption of pea soup in Sweden and Finland dates back to at least the 13th century, and is traditionally served on Thursdays. This is said to originate in the pre-Reformation era, as preparation for fasting on Fridays. The tradition of Thursday pea soup is common in restaurants, schools, military messes and field kitchens, as well as in homes, and it forms an unpretentious but well-liked part of social life. The pancakes and the punsch are a later tradition. [13]
In Finland, Laskiainen, a winter festival associated with Shrove Tuesday, is generally celebrated by eating green pea soup and either pancakes or a seasonal pastry called laskiaispulla. The celebration often includes downhill sledding.
The Swedish king Eric XIV (1533–1577) is said to have died after eating arsenic-poisoned pea soup. [14] However, it is not proven that the arsenic was added to a pea soup. [15] Pea soup is also known as one of the favorite dishes of Swedish author August Strindberg. He referred to pea soup as gudamat (food for the Gods). [16]
In Denmark, pea soup is served with boiled pork like pork belly and medisterpølse, as well as mustard, pickled beets and rugbrød on the side. In addition, the dish is sometimes turned into a feast, with copious amounts of beer and snaps on festive occasions. [17]
In Denmark the dish can be dated to 1766 in written sources, but might have originated as early as the Bronze Age, when dried peas and cabbage became popular vegetables for the long winters there. [18] [19] [20]
In Norway pea soup is traditionally served at springtime and Easter, and is complemented with potatoes, carrots and vegetables.[ citation needed ]
In Poland, pea soup is typically associated with the military, where it still remains a popular dish. This is because pea soup is nutritious and cheap, and can be easily prepared in large quantities. Military pea soup (grochówka wojskowa) is said to have to be thick enough to put a spoon straight up in it. Though the pea soup is normally prepared in messes, the dish is typically associated with field kitchens. Currently, decommissioned field kitchens are often used during mass events. [21]
In the United States, "pea soup" without qualification usually means a perfectly smooth puree. A recipe for "pea soup" from 1905 is made with split peas, salt pork and cold roast beef. The soup is strained through a sieve to achieve the desired texture. [22]
"Split pea soup" is a slightly thinner soup with visible peas and pieces of ham, especially popular in the Northeast, the Midwest and the Pacific Northwest. It plays a role in the light-hearted tradition of serving green-colored foods on St. Patrick's Day. For example, a 1919 Boston Globe article suggests a suitable menu for "A St. Patrick's Day Dinner" leading off with "Cream of Green Pea Soup (American Style)", and continuing with codfish croquettes with green pea sauce, lettuce salad, pistachio ice cream, and "green decorated cake". [23]
Swedish cuisine is the traditional food of Sweden. Due to Sweden's large north-to-south expanse, there are regional differences between the cuisine of North and South Sweden.
Hungarian or Magyar cuisine is the cuisine characteristic of the nation of Hungary, and its primary ethnic group, the Magyars. Hungarian cuisine has been described as being the spiciest cuisine in Europe. This can largely be attributed to the use of their piquant native spice, Hungarian paprika, in many of their dishes. A mild version of the spice, Hungarian sweet paprika, is commonly used as an alternative. Traditional Hungarian dishes are primarily based on meats, seasonal vegetables, fruits, bread, and dairy products.
Finnish cuisine is notable for generally combining traditional country fare and haute cuisine with contemporary continental-style cooking. Fish and meat play a prominent role in traditional Finnish dishes in some parts of the country, while the dishes elsewhere have traditionally included various vegetables and mushrooms. Evacuees from Karelia contributed to foods in other parts of Finland in the aftermath of the Continuation War.
A blood sausage is a sausage filled with blood that is cooked or dried and mixed with a filler until it is thick enough to solidify when cooled. Most commonly, the blood of pigs, sheep, lamb, cow, chicken, or goose is used.
Polish cuisine is a style of food preparation originating in and widely popular in Poland. Due to Poland's history, Polish cuisine has evolved over the centuries to be very eclectic, and shares many similarities with other national cuisines. Polish cooking in other cultures is often referred to as à la polonaise.
Danish cuisine originated from the peasant population's own local produce and was enhanced by cooking techniques developed in the late 19th century and the wider availability of goods during and after the Industrial Revolution. Open sandwiches, known as smørrebrød, which in their basic form are the usual fare for lunch, can be considered a national speciality when prepared and garnished with a variety of ingredients. Hot meals are typically prepared with meat or fish. Substantial meat and fish dishes includes flæskesteg and kogt torsk with mustard sauce and trimmings. Ground meats became widespread during the industrial revolution and traditional dishes that are still popular include frikadeller, karbonader and medisterpølse. Denmark is known for its Carlsberg and Tuborg beers and for its akvavit and bitters, but amongst the Danes themselves imported wine has gained steadily in popularity since the 1960s.
Russian cuisine is a collection of the different dishes and cooking traditions of the Russian people as well as a list of culinary products popular in Russia, with most names being known since pre-Soviet times, coming from all kinds of social circles.
Mushy peas are dried marrowfat peas which are first soaked overnight in water with baking soda, and then rinsed in fresh water, after which the peas are gathered in a saucepan, covered with water, and brought to a boil, and then simmered until the peas are softened. The mush is seasoned with salt and pepper.
Ukrainian cuisine is the collection of the various cooking traditions of the people of Ukraine, one of the largest and most populous European countries. It is heavily influenced by the rich dark soil (chornozem) from which its ingredients come, and often involves many components. Traditional Ukrainian dishes often experience a complex heating process – "at first they are fried or boiled, and then stewed or baked. This is the most distinctive feature of Ukrainian cuisine".
Comfort food is food that provides a nostalgic or sentimental value to someone and may be characterized by its high caloric nature associated with childhood or home cooking. The nostalgia may be specific to an individual or it may apply to a specific culture.
Peasant foods are dishes eaten by peasants, made from accessible and inexpensive ingredients.
Pease pudding, also known as pease porridge, is a savoury pudding dish made of boiled legumes, typically split yellow peas, with water, salt and spices, and often cooked with a bacon or ham joint. A common dish in the north-east of England, it is consumed to a lesser extent in the rest of Britain. In Newfoundland, it retains its traditional name as part of the customary Jiggs dinner. In non-English speaking countries, similar dishes exist under different names.
Czech cuisine has both influenced and been influenced by the cuisines of surrounding countries and nations. Many of the cakes and pastries that are popular in Central Europe originated within the Czech lands. Contemporary Czech cuisine is more meat-based than in previous periods; the current abundance of farmable meat has enriched its presence in regional cuisine. Traditionally, meat has been reserved for once-weekly consumption, typically on weekends.
Belarusian cuisine refers to the culinary traditions native to Belarus. It shares many similarities with cuisines of other Eastern, Central and Northeastern European countries, based predominantly on meat and various vegetables typical for the region.
Soup is a primarily liquid food, generally served warm or hot, that is made by combining ingredients of meat or vegetables with stock, milk, or water. Hot soups are additionally characterized by boiling solid ingredients in liquids in a pot until the flavors are extracted, forming a broth. Soups are similar to stews, and in some cases there may not be a clear distinction between the two; however, soups generally have more liquid (broth) than stews.
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