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.
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 to 400 BC. During that era, vendors in the streets of Athens were selling hot pea soup."
Eating fresh "garden" peas before they were matured was a luxurious innovation of the Early Modern period: by contrast with the coarse, traditional peasant fare of pease pottage, Potage Saint-Germain, made of fresh peas 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, ca 1660-80.
Famous quotes containing the words pea and/or soup:
“I worry about people who get born nowadays, because they get born into such tiny families—sometimes into no family at all. When you’re the only pea in the pod, your parents are likely to get you confused with the Hope Diamond. And that encourages you to talk too much.”
—Russell Baker (b. 1925)
“In contrast to the flux and muddle of life, art is clarity and enduring presence. In the stream of life, few things are perceived clearly because few things stay put. Every mood or emotion is mixed or diluted by contrary and extraneous elements. The clarity of art—the precise evocation of mood in the novel, or of summer twilight in a painting—is like waking to a bright landscape after a long fitful slumber, or the fragrance of chicken soup after a week of head cold.”
—Yi-Fu Tuan (b. 1930)