Australia The
pie floater is an Australian dish particularly common in
Adelaide. It consists of a
meat pie in a thick pea soup, typically with the addition of
tomato sauce. Believed to have been first created in the 1890s, the pie floater gained popularity as a meal sold by South Australian pie carts. A pie floater commonly consists of a traditional
Australian-style meat pie, usually sitting, but sometimes submerged (traditionally upside down) in a bowl of thick pea soup made from blue boiler peas.
Britain and Ireland A well-known nursery rhyme, the first known written reference of which dates to 1765, speaks of "Pease" is the
Middle English singular and plural form of the word "
pea"—indeed, "pea" began as a
back-formation.
Pease pudding was a high-protein, low-cost staple of the diet and, made from easily stored dried peas, was an ideal form of food for sailors, particularly boiled in accompaniment with
salt pork which is the origin of pea (and ham) soup. Although pease was replaced as a staple by potatoes during the nineteenth century, the food still remains popular in the national diet in the form of "
mushy peas" commonly sold as the typical accompaniment to
fish and chips, as well as with meat pies. Pea soup is an English classic with many forms ranging from a thick purée, like mushy peas, to a more liquid dish. It can be made from fresh new peas or dried old peas. In 19th-century English literature, pea soup is referred to as a simple food and eating it as a sign of poverty. In the
Thackeray short story ''A Little Dinner at Timmins's'', when a character asks his wife "Why don't you ask some of our old friends? Old Mrs. Portman has asked us twenty times, I am sure, within the last two years", she replies, with "a look of ineffable scorn", that when "the last time we went there, there was pea-soup for dinner!" In
Thomas Hardy's ''
Tess of the D'Urbervilles'', Tess remarks that "we have several proofs that we are d'Urbervilles ... we have a very old silver spoon, round in the bowl like a little ladle, and marked with the same castle. But it is so worn that mother uses it to stir the pea-soup." A soup of this sort made with yellow split peas is called "London particular", after the
thick yellow smogs for which London was famous until the
Clean Air Act 1956.
Canada Soupe aux pois [jaunes] (yellow pea soup) is a traditional dish in Québec cuisine. Traditional
Québécois cuisine influenced early
Maine cuisine and the
cuisine of Vermont. One source says "The most authentic version of Quebec's soupe aux pois use whole yellow peas, with
salt pork, and herbs for flavour. After cooking, the pork is usually chopped and returned to the soup, or sometimes removed to slice thinly and served separately ... Newfoundland Pea Soup is very similar, but usually includes more vegetables such as diced turnips and carrots, and is often topped with small dumplings called dough boys or doughballs." In
Newfoundland, split peas are cooked in a bag as part of a
Jiggs dinner, which is known as
pease pudding. Outside
Francophone areas, pea soup is sometimes served with
johnny cake.
Czech Republic In
Czech cuisine, pea soup (
hrachová polévka, hrachovka) is served as a creamy soup with blended peas. It is typically seasoned with garlic and marjoram and usually served with bacon, sometimes also with cream and croutons. It can be served as a
Christmas dish.
Germany Pea soup is a common dish throughout Germany. It often contains meat such as bacon, sausage or (cured and smoked pork) depending on regional preferences. Very often, several sausages will accompany a serving of pea soup as well as some dark bread. Ready-made soup in cans is sometimes used to prepare the dish. One of the first
instant products was a pea soup product, which mainly consisted of
pea meal and
beef fat (: pea sausage). It was invented in 1867 by Johann Heinrich Grüneberg, who sold the recipe to the Prussian state. When the
Franco-Prussian War broke out, the war ministry, which had previously tested the possibility of feeding soldiers solely on instant pea soup and bread, built a large manufacturing plant and produced between 4,000 and 5,000 tons of for the army during the war. In 1889, the
Knorr instant-food company bought the license. Knorr, which is today a
Unilever brand, discontinued the production of on December 31, 2018.
Indonesia As a former Dutch colony, Indonesia has inherited this dish, known as
sup ercis or
erwtensoep, as a result of Dutch–Indonesian culture.
Netherlands (), also called (), is the Dutch version of pea soup. It is a thick stew of green split peas, different cuts of pork,
celeriac or stalk
celery, onions,
leeks, carrots, and often potato. Slices of (smoked sausage) are added before serving. The soup, which is traditionally eaten during the winter, is emblematic of
Dutch cuisine. It is customarily served with Frisian
rye bread () and bacon, cheese or butter. The bacon is usually , a variety of bacon which has been cooked and then smoked. Pancakes are sometimes served with pea soup; this dish is called , referring to the pancakes. In the Royal Dutch Navy the pea soup is completed with small cubes of lard which float as white squares on top. It is therefore referred to as (pea soup with floating ice). So-called
koek-en-zopie outlets, small food and drinks stalls which spring up only during winters along frozen canals, ponds and lakes in the Netherlands and cater to ice skaters, usually serve as a savoury snack. In
Suriname, a former Dutch colony, Dutch-style pea soup is eaten as a street food.
Nordic countries Swedish ;
Finnish ;
Danish ;
Norwegian . Nordic pea soup is normally cooked with pork – although the meat may sometimes be served on the side – and a typical recipe would also include
onions and herbs like
thyme and
marjoram. In Finland the soup is made of green peas; in Sweden, Norway and Denmark yellow peas are used.
Sweden and Finland In Sweden and Finland the soup is usually served with mustard and chopped onion (not in Sweden), and sometimes also with extra (dried) herbs (thyme or marjoram) to be mixed into the soup at the table. The soup is then normally followed by crêpes-like
pancakes with jam (
strawberry,
raspberry,
bilberry,
cloudberry or similar) for dessert. In Sweden, the soup is sometimes accompanied by warm
punsch as a special treat. Consumption of pea soup in Sweden and Finland dates back to at least the 13th century, and is traditionally served on Thursdays. This is said to originate in the pre-
Reformation era, as preparation for
fasting on Fridays. The tradition of Thursday pea soup is common in restaurants, schools, military messes and field kitchens, as well as in homes, and it forms an unpretentious but well-liked part of social life. The pancakes and the punsch are a later tradition. In Finland,
Laskiainen, a winter festival associated with
Shrove Tuesday, is generally celebrated by eating green pea soup and either pancakes or a seasonal pastry called
laskiaispulla. The celebration often includes downhill
sledding. The Swedish king
Eric XIV (1533–1577) is said to have died after eating
arsenic-poisoned pea soup. However, it is not proven that the arsenic was added to a pea soup. Pea soup is also known as one of the favorite dishes of Swedish author
August Strindberg. He referred to pea soup as
gudamat (food for the Gods).
Denmark In Denmark, pea soup is served with boiled pork like
pork belly and
medisterpølse, as well as mustard, pickled beets and
rugbrød on the side. In addition, the dish is sometimes turned into a feast, with copious amounts of beer and
snaps on festive occasions. In Denmark the dish can be dated to 1766 in written sources, but might have originated as early as the
Bronze Age, when dried peas and cabbage became popular vegetables for the long winters there.
Norway In Norway pea soup is traditionally served at springtime and Easter, and is complemented with potatoes, carrots and vegetables.
Poland In Poland, pea soup ( ) is typically associated with the
military, where it still remains a popular dish. This is because pea soup is nutritious and cheap, and can be easily prepared in large quantities. It is a common saying that military pea soup () must be thick enough to put a spoon straight up in it. Though the pea soup is normally prepared in messes, the dish is typically associated with
field kitchens. Currently, decommissioned field kitchens are often used during mass events.
Ukraine In Ukraine, where it is known as or , pea soup is a very common everyday dish. It often includes smoked meat or bacon, and is commonly served with
croutons.
United States In the United States, "pea soup" without qualification usually means a perfectly smooth puree. 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. It plays a role in the light-hearted tradition of serving green-colored foods on
St. Patrick's Day. For example, a 1919 Boston Globe article suggests a suitable menu for "A St. Patrick's Day Dinner" leading off with "Cream of Green Pea Soup (American Style)", and continuing with codfish croquettes with green pea sauce, lettuce salad,
pistachio ice cream, and "green decorated cake". ==See also==