Pea soup

From WikiMD.org
Jump to navigation Jump to search

Pea Soup

Pea soup (/piː suːp/), also known as split pea soup, is a type of soup typically made from dried peas, such as the split pea. It is, with variations, a part of the cuisine of many cultures.

Etymology

The term "pea soup" is derived from the Middle English word 'pease', which was singular and plural, indicating that it was a mass noun referring to a porridge made from peas. The term 'soup' comes from the Old French 'soupe' which means "soup, broth" which was borrowed from the Late Latin 'suppa' which means "bread soaked in broth".

Ingredients

The main ingredient of pea soup is peas, usually split green or yellow peas. Other ingredients may include onion, carrot, celery, ham, and spices such as bay leaf, thyme, and black pepper. Some versions may also include potato or leek.

Variations

Different cultures have their own variations of pea soup. In Sweden, it is traditionally served with pork and mustard. In the Netherlands, it is known as 'erwtensoep' or 'snert' and is customarily served with rye bread and bacon. In the United Kingdom, pea soup is often flavored with ham and served with bread and butter.

Health Benefits

Pea soup is high in protein and fiber, making it a healthy choice for a meal. It is also low in fat and cholesterol, making it suitable for those on a heart-healthy diet.

See Also

External links

Esculaap.svg

This WikiMD dictionary article is a stub. You can help make it a full article.


Languages: - East Asian 中文, 日本, 한국어, South Asian हिन्दी, Urdu, বাংলা, తెలుగు, தமிழ், ಕನ್ನಡ,
Southeast Asian Indonesian, Vietnamese, Thai, မြန်မာဘာသာ, European español, Deutsch, français, русский, português do Brasil, Italian, polski