Pea Soup
Ingredients
Directions
Prepare
Rinse the split peas under cold water.
In a large pot, combine the split peas and enough water to cover them by 2 inches.
Cook
Bring to a boil, then reduce heat to low.
Simmer for 4 to 5 hours, stirring occasionally, until the peas are soft and the mixture is thick.
Serve
Season to taste before serving.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Photo for illustrative purposes only · Contact us to use it
Explore the science
What each ingredient does
- Dried split peas
- Break down during long simmering to give the soup its body and thickness.
The step that matters
Simmering until the peas are soft. Split peas need a long, gentle simmer to soften fully and release starch that thickens the liquid. Cooking too briskly or stopping too early leaves the peas firm and the soup thin.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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