While you're frying up some eggs and bacon, we're cooking up something else: a way to celebrate today's food holiday.
Don't forget to eat your peas, dear - November 9 is National Split Pea Soup Day!
As the weather turns chilly, what better way to warm yourself from the inside out than slurping down a hot, steaming bowl of split pea soup? Gulp to your health today, and enjoy this flavorful soup.
"Get yer pea soup" (or something like it) was a common street shout from vendors in Athens, Greece, as early as 500 B.C. It was even mentioned in Aristophanes's "The Birds," and ever since, pea soup has found itself ingratiated within many cultures. England and Ireland have a long history of serving this soup, in addition to including it in Thackery and Harding novels.
But here in the U.S., split pea soup is just one of many, with no special claims to fame. French-Canadian mill workers introduced it to New England in the 1800s. It is thinner than other cultural varieties, and includes chunks of ham or pork alongside carrots and dried green split peas. You can also toss in a few other ingredients to keep it interesting, like this split pea, beef and barley soup.
However, if you're worried that someone near you might pull a Linda Blair, à la "The Exorcist," it may be best to avoid serving them split pea soup, if you know what we mean.
WOW!!! I just made split-pea soup today and I didn't even know it was national split-pea soup day ON THIS VERY SAME DAY!!!!! That's SOOOO AWWWWWESOME!!!! I made my split-pea soup with ham, chicken broth, diced carrots (well, chopped carrots), and some seasonings. I make split-pea soup pretty often but I can't believe what magnificent luck that I just happened to make it today and it's NATIONAL SPLIT-PEA SOUP DAY!!!!!! HOORAY!!! I like split-pea soup and I really like having split-pea soup on national split-pea soup day. THREE CHEERS FOR SPLIT-PEA SOUP!!! And FIVE CHEERS FOR NATIONAL SPLIT-PEA SOUP DAY!!!!!!
While I like split pea soup, this recipe did nothing for me. My opinion – peas go better with pig. Peas are peasant food, and so is most pork. Peas with beef? No, no, no.
When I make vegetarian split pea soup, I exchange some of the broth with brewed Lapsang Souchong tea. It's smokey, gives the soup depth, and cuts the sodium. One can add cream/milk, and it won't curdle. With buttermilk biscuits (and a fire) – comfort food!
I'll respectfully pass on the pea soup, thanks.
Truth TM, why did you post this comment? Do you think that the public is interested in whether you are or aren't inclined to eat this?
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