Pea soup

Pea soup, often referred to as split pea soup, is a cherished dish crafted from dried peas, particularly split peas. Esteemed across numerous cultures worldwide, its color can range from greyish-green to yellow, depending on the type of peas used. This robust soup traces its history back to ancient times, with even Aristophanes referencing it in his play "The Birds."

Various regions boast their unique renditions of pea soup, each distinguished by specific ingredients and preparation methods. In Canada, for instance, "Soupe aux pois" is a traditional dish hailing from Quebec. Conversely, German versions often feature meats such as bacon or sausage. The Dutch delight in "Erwtensoep" a dense stew crafted from split peas and an assortment of meats, traditionally enjoyed during the winter months.

In Scandinavian countries like Sweden, Finland, Denmark, and Norway, pea soup holds a special place, frequently served with mustard and sometimes accompanied by pancakes or other side dishes. In Sweden and Finland, it is customary to eat pea soup on Thursdays, a tradition with historical roots stretching back centuries. Danes pair their pea soup with pancakes and mustard, while Norwegians predominantly serve it during spring and Easter festivities.

In the United States, split pea soup enjoys particular popularity in the Northeast, Midwest, and Pacific Northwest. American versions typically feature visible peas and chunks of ham. Additionally, it is a favored dish for St. Patrick's Day celebrations, aligning perfectly with the holiday's green-themed cuisine.