FAQs
If your split peas are hard after this length of cooking time, there is something wrong with the peas or with your water. If the peas are very old and dried out, they won't soften. And if the water you use for making the soup is hard with lots of dissolved minerals that can stop the peas from softening.
Why did my split pea soup get so thick? ›
Green Split Peas: The star of the soup, green split peas break down during cooking, thickening the soup naturally and providing a creamy texture without the need for dairy.
What is the difference between split pea soup and pea soup? ›
A recipe for "pea soup" from 1905 is made with split peas, salt pork and cold roast beef. The soup is strained through a sieve to achieve the desired texture. "Split pea soup" is a slightly thinner soup with visible peas and pieces of ham, especially popular in the Northeast, the Midwest and the Pacific Northwest.
Why is my pea soup not creamy? ›
The peas only need to be cooked until they are tender. But if you like a smoother, creamier texture, cook them longer until they soften and fall apart. If you like really silky soup, take the extra step of pureeing the peas once they have softened.
What happens if you don't soak split peas? ›
Peas cook faster than beans, and - like beans - they don't have to be soaked at all, but not soaking affects the cooking time. An hour or two of soaking is plenty for whole green or yellow peas…they don't need to go overnight like beans typically do.
What happens if you don't rinse split peas? ›
It is just that peas are dirty...if they were checked there isn't a problem, but you may be adding some dirt with the peas that is all. It isn't really even all that unhealthy.
Why did my split pea soup turn brown? ›
If you add to many peas its not a problem because you can add more water to thin it out a little. On the other hand if you don't put in enough and have to add more it will overcook the peas you put in first. If you cook peas for too long the soup turns a brown color more than a green color.
What happens if you eat too much split pea soup? ›
While green peas do not cause many problems, dried peas which are split peas, have these side effects. Too many split peas can cause gas buildup in the stomach and cause discomfort. However, taking split peas in regulated quantities can help avoid gastric problems.
What are the white things in my split pea soup? ›
Very likely the embryo of the peas! Each side of the pea is an endosperm, like the white of an egg. These are probably just left over embryos of the peas, or the yolk, if you will.
Why do you skim foam off split pea soup? ›
Skim the foam that rises to the top of the water. Be very diligent about this; the foam contains the little bits of dust and dirt that you weren't able to rinse off the dry split peas. The more foam you can get rid of, the better your final product.
Using onions, garlic, and fresh spices like thyme will add flavor to the soup. The real trick to making a bland pea soup extra tasty is using a bone or ham hock in the soup during the cooking process. Chicken broth will also add flavor to the soup.
Are the peas in split pea soup supposed to be mushy? ›
Also, the split peas should be tender-but-not-mushy. Some of the weaker-charactered ones will have dissolved, but that's OK, as long as about half of them are still visibly whole.
What is pea soup slang for? ›
pea soup noun [U] (FOG)
US old-fashioned informal. (UK pea-souper) a very thick fog. SMART Vocabulary: related words and phrases.
What thickens pea soup? ›
Cornstarch and arrowroot powder are often used as thickening agents in cooking. To thicken split pea soup using either of these, mix 1-2 tablespoons of cornstarch or arrowroot powder with an equal amount of cold water to create a slurry. Slowly pour the slurry into the simmering soup while stirring continuously.
How do you spice up bland pea soup? ›
If you want to take a shortcut, you could use bouillon cubes or paste to provide both meaty flavor and salt, though pork is a lot harder to find than chicken or beef. Salt and pepper you can just stir in.
Why do you rinse split peas before cooking? ›
"Sorting" mean looking through dry peas for rocks, broken peas, and non- split pea pulses and remove them. Rinse dry peas under cool water before adding to recipes. This helps remove dust and dirt.
How do you make canned split pea soup taste better? ›
For a variation, add 1/2 teaspoon dried tarragon and 3 tablespoons of white wine to the soup instead of the garam masala. No ham on hand? Fry up some bacon and crumble it on top of the soup. A pale ale or an Alsatian gewurztraminer teams well with the spicy soup.