Pea soup | Jamie Oliver recipes (2024)

FAQs

Pea soup | Jamie Oliver recipes? ›

Pea Variety: The main difference lies in the type of peas used. Split pea soup is typically made from dried split peas, while green pea soup is made from fresh or frozen green peas. Texture: Split pea soup has a thicker and heartier texture compared to green pea soup.

Pea Variety: The main difference lies in the type of peas used. Split pea soup is typically made from dried split peas, while green pea soup is made from fresh or frozen green peas. Texture: Split pea soup has a thicker and heartier texture compared to green pea soup.

Split pea soup naturally thickens as the peas break down during cooking and also as it sits, especially if refrigerated. If it's too thick for your liking, you can easily thin it by adding a bit of chicken or vegetable broth, or even water, until you reach your desired consistency.

The common denominator will probably be meat (ham bones are common), more salt, and pepper to taste. 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.

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.

Most split peas (like lentils) do not require soaking, but if you are unsure or if you have had trouble in the past with your split peas not softening in a timely manner, I would soak them to ensure they don't take hours to cook.

The potato should make your split pea soup perfectly thick and creamy. However, if the soup is still too thin for your liking, you can thicken it up with full-fat cream (though it may alter the flavor a bit) or a cornstarch slurry.

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.

Update: If you overcook, the soup will get even thicker than usual! and turn a little bit of an olive drab color--it will still taste good though!"

Now, lots of people soak their split peas first. It can help reduce the cooking time (from 1-2 hours on the stove top, down to 40 minutes) and split peas also have a compound called phytic acid which can make you gassy. It's totally up to you. Just put them in a bowl and let them soak overnight.

How to give pea soup more flavor? ›

Using a meaty, uncleaned ham bone is what gives this soup it's amazingly rich and savory flavor. If your ham bone is small, or you are using a ham bone substitute: Be prepared to add up to 4 chicken bouillon cubes to the broth to add more flavor if needed.

Cook and crumble up some bacon or sausage for a punch of additional meaty flavor. Try sauteing ham for split pea soup.

Note: Split peas should soften just fine in this amount of cooking time. They do not need presoaking. 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.

I'd try two more bags of peas, just barely covered with boiling water until they plump up. I'd then add these after they absorb all the water (an hour or so) and add more cubed up veggies (carrots, potatoes) as well. Cook until the "new" peas and veggies are tender and see what the consistency is like then.

I've never eating it that thick myself, though. The starches and the gelatin will form a mesh when cooling, so the consistency of the pea-soup will always be thick when cold.

Split peas are just normal peas that are dried and split to speed up the cooking process! Split peas are a type of legume and can be eaten as a vegetable or protein. They can be either green or yellow. Green split peas have a slightly sweet flavor and yellow peas are more mild.

Split pea soup has always been one of my favorite soups. I love the texture of the split peas and the small, creamy cubes of potato. The split peas have so much flavor on their own - a bit earthy and super savory - and only need some salty broth and a little touch of smokiness to really highlight their natural flavor.

Split peas are the mature form of green peas: the dried seeds of peas are peeled and then split, increasing the surface area of the pea. As a result, split peas don't need to be soaked and cook more quickly than whole peas.

They are not to be confused with green peas or garden peas, which are considered a starchy vegetable. Split peas are a great source of plant-based protein, plus they come with many additional health benefits. A 1/2 cup of cooked split peas contains about 115 calories, 8 grams of protein, and 8 grams of fiber.