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 greyish-green or yellow in color depending on the regional variety of peas used; all are cultivars of Pisum sativum.
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Some articles on pea soup:
... In Poland, pea soup is typically associated with 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 ...
... Split peas (raw) Yellow split peas Nutritional value per 100 g (3.5 oz) Energy 1,425 kJ (341 kcal) Carbohydrates 60 g - Sugars 8 g - Dietary fiber 26 g Fat 1 g Protein 25 g ... to US recommendations for adults In modern times peas are usually boiled or steamed, which breaks down the cell walls and makes the taste sweeter and the nutrients more bioavailable ... By the 17th and 18th centuries, it had become popular to eat peas "green", that is, while they are immature and right after they are picked ...
... potato mixed with other mashed vegetables) and pea soup ... If there is a starter, it is usually soup ... which makes it a popular meal for cold winter days Snert is a very thick pea soup that can be served either as a main dish or as an appetizer and is ...
More definitions of "pea soup":
- (noun): A heavy thick yellow fog.
Famous quotes containing the words soup and/or pea:
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—Herman Melville (18191891)
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—Russell Baker (b. 1925)