Split pea soup is made from dried peas or split peas. It is a traditional food of many cultures. The soup is often yellow or greyish green in color, depending on the variety of peas used. Although these types of peas vary from region to region, they are all cultivars of the genus Pisum sativum.
Split pea soup origin
Split pea soup has a long and storied history. It originated in Germany, where it was invented by Johann Heinrich Gruneberg. This soup has also been sold in Athens, Greece, and Canada. It is not to be confused with green pea soup, which is made from green peas and ham hock.
Split peas are dried green peas with their outer membranes removed. Before refrigeration, this method was used to preserve peas. These days, frozen peas are readily available at grocery stores, and split pea soup is often made with them. It can also be made with sweet peas, which are smaller and covered in hairs.
Split pea soup is a great choice for the long Canadian winter. It can be made with dried peas, salt pork, and herbs. However, most Canadians choose to cook it with canned Habitant soup. It spread to other regions of Canada through Quebecois cuisine. Traditional Quebecois pea soup, also called soupe aux pois, is made from whole yellow peas. It is often served with dark rye bread.
Today, it is widely available in grocery stores, thanks to the Habitant brand. However, regional variations of this soup exist as well. In Quebec, for example, many people replace ham hock with salted pork or roasted ham for a more authentic taste. In Newfoundland, the dish is traditionally served after the Easter Sunday meal. The leftover ham from the previous meal is used to flavor the pea soup. It is also traditionally served with large dumplings.
Split pea soup origins go back as far as ancient Roman cooking. Originally, it was made with fresh green peas, but some people later switched to split peas during the winter. However, it has remained a classic French dish, even today. Split pea soup is thick, hearty, and satisfying.
The Dutch version of pea soup is thicker and more substantial and is a blend of peas, pork, and various vegetables. The peas are usually added after the vegetables have softened, and a little paprika is added if necessary. The peas are then simmered for about an hour and a half.
Homemade split pea soup nutrition
Split pea soup is a complete meal packed with vitamins, minerals, and fiber. In fact, it ranks among the Grade A foods. Its nutritional content includes vitamin A, which is essential for vision and contributes to skin health and immune system function. The soup also contains high amounts of vitamin B6 and vitamin C. In addition, split pea soup is a good source of dietary fiber and manganese.
Adding a little cornstarch is easy to add flavor to split pea soup. The trick is to whisk the cornstarch with cold water to prevent it from clumping. You can also add cream as a thickening agent. However, you should add it at the end of the cooking process. The liquid in boiling soup can curdle into floating chunks if the cream is not added in time.
To prepare split pea soup, start by cooking the split peas. Then, add carrots, celery, onions, and garlic. You can also add fresh cilantro and parsley to the soup. After adding these ingredients, simmer for 90 minutes. Once the peas are cooked, serve the soup with a garnish of chopped parsley or cilantro.
Split pea soup is high in vitamin K, which supports overall health. It helps the body respond to injuries and promotes blood clotting. Without these clotting agents, victims of injuries risk a loss of a large amount of blood. Vitamin K activates the enzymes that produce these clotting agents, and this protects the body against serious blood loss. A single serving of split pea soup contains about 18 micrograms of vitamin K, or fifteen percent of the recommended daily allowance.
While split peas are often confused with lentils, they are actually two separate legumes. Split peas are grown for drying, while lentils are harvested as seeds. Both types of legumes are hearty and nutritious. However, they have varying nutritional content, with green split peas being more sweet and yellow split peas being milder and more starchy.
Protein in split pea soup
Split pea soup is a delicious soup that is high in protein. The dried pea is used to make it. This traditional dish is a part of many cultures around the world. Split pea soup is typically a yellow or greyish green color, depending on the region and variety of peas used. All peas are cultivars of the plant Pisum sativum.
Split peas contain 18 grams of plant-based protein per 100 grams. This makes them a powerful food that is low in fat and calories. One serving contains just under 300 calories and only 4 grams of fat. This nutritious vegetable also helps control blood sugar levels. It is a great source of fiber.
Split pea soup is also rich in vitamins and minerals. It is ranked as a Grade A food and has numerous health benefits. It is also a good source of molybdenum, a mineral that can help prevent certain types of cancer. It also contains high amounts of vitamin A, which helps improve vision and is essential for skin and immune system health. It also contains high amounts of vitamin B6 and vitamin C. It is also high in dietary fiber and manganese.
Split pea soup is a nutritious and filling soup made with basic ingredients that can be found in your kitchen. The soup is rich in vegetable protein and tastes great with crackers, crusty bread, or gluten-free rolls. You can add vegetables like carrots and celery, garlic, and yellow potatoes for extra flavor. The soup thickens after about an hour of cooking. Once it has thickened, remove the lid and enjoy!
Split pea soup is high in fiber and protein. It is an ideal soup for those who are trying to eat healthier and maintain a healthy lifestyle. Using a slow cooker to prepare split pea soup is a healthy and satisfying meal that will fill your stomach with protein and fiber. The soup can be made in a large stock pot. Cook it for 45 to 60 minutes, depending on the amount of ingredients.
Split peas contain about 0.4g of fat per serving, which is low and not a major source of healthy fats. They are naturally free of cholesterol, which makes them ideal for those who are on a low-cholesterol diet. One serving of cooked split peas provides about eight grams of protein. The United States Dietary Guidelines recommend that adults consume 46-56 grams of protein per day. Split peas can provide 14 to 18 percent of your daily protein needs, making it a great choice for vegetarians and people on a budget.
Split pea soup is good for the soul
Split pea soup is full of nutrients and flavor and is a delicious way to start your day. A bowl of this hearty soup is also good for your body and soul. This classic soup is rich in fiber and protein and is sure to keep you warm during a cold day. If you want a little more oomph, try garnishing it with ham and cream.
Split pea soup is a great way to clean your liver and aid digestion. You can also thicken it by adding more water. If it is too watery, add some nutritional yeast to the pot. Lastly, serve with a side salad or grilled cheese. If you don’t have any of these ingredients on hand, you can buy some at the grocery store.
Split peas are small enough that they don’t require soaking, so you can easily substitute them with canned beans. You can also substitute a ham bone with split peas, but the soup won’t be as flavorful without the bone. Split peas are also a good source of fiber and protein and are low in fat.
Split pea soup is also a great vegetarian option. You can omit the ham and use only smoked chiles if you’re vegan. However, if you don’t like ham, you can use rashers of bacon instead. They will add extra flavor and creaminess to the soup.
Split pea soup is great for your soul, and can be a vegan or vegetarian dinner that will warm your body and soul. It’s easy to prepare and is rich in flavor. It’s also dairy and gluten-free and makes for a filling vegetarian meal. Its tiny peas are incredibly nutritious.
Split Pea Soup Recipe
Here’s a delicious and nutritious recipe for Split Pea Soup with Parsnips, complete with both U.S. and metric measurements. This recipe is designed for home cooks looking for a hearty and healthy meal.
Ingredients:
- Dried split peas: 1 lb (about 2 cups / 450 g)
- Parsnips: 3 medium, peeled and diced (about 1 cup / 225 g)
- Carrots: 2 large, peeled and diced (about 1 cup / 225 g)
- Celery stalks: 2, chopped (about 1 cup / 225 g)
- Onion: 1 large, chopped (about 1 cup / 225 g)
- Garlic cloves: 2, minced
- Low-sodium vegetable broth: 6 cups (1.4 liters)
- Bay leaves: 2
- Dried thyme: 1 tsp (5 mL)
- Salt: to taste
- Pepper: to taste
- Olive oil: 1 tbsp (15 mL)
- Fresh parsley: for garnish, chopped
- Lemon juice: 1 tbsp (15 mL), optional for brightness
Instructions:
- Prepare the Ingredients:
- Rinse the split peas under cold water until the water runs clear.
- Peel and dice the parsnips, carrots, and chop the celery and onion.
- Sauté the Vegetables:
- In a large pot, heat the olive oil over medium heat.
- Add the chopped onions, carrots, celery, and parsnips. Cook for about 5-7 minutes until the vegetables start to soften.
- Add the minced garlic and cook for another minute until fragrant.
- Cook the Soup:
- Add the rinsed split peas to the pot along with the vegetable broth, bay leaves, and thyme.
- Bring the mixture to a boil, then reduce the heat to low and simmer.
- Cover and let it simmer for about 1 hour, or until the peas are tender and the soup has thickened. Stir occasionally to prevent sticking.
- Season and Finish:
- Remove the bay leaves from the soup.
- Use an immersion blender to puree the soup directly in the pot to your desired consistency. Alternatively, you can blend the soup in batches using a regular blender.
- Season the soup with salt and pepper to taste. Add lemon juice if using, for an extra zing.
- Serve hot, garnished with fresh parsley.
Tips:
- Consistency: If the soup is too thick after blending, you can thin it with a little more broth or water until you reach your desired consistency.
- Storage: This soup stores well in the refrigerator for up to 5 days and freezes well for up to 3 months. Reheat on the stove or in the microwave when ready to serve.
Enjoy your homemade, healthy Split Pea Soup with the added sweetness and nutrients of parsnips!
