National Split Pea Soup Week

12th – 18th November
 

National Split Pea Soup Week has been celebrated in the USA since 1969, but considering split pea soup of some kind or another is eaten in many countries, we think National Split Pea Soup Week should be recognised worldwide.

National Split Pea Soup week always falls at the beginning of November; a highly suitable time of year not only because this is when the current season’s peas have had sufficient time to dry, but also because this warming soup is ideal for the colder wintry weather.

There are two types of split peas used for split pea soup – green and yellow. Both are interchangeable so it doesn’t matter which you use for making split pea soup. Just bear in mind they may need soaking before they can be cooked – anywhere from 2 hours to overnight depending on the brand and recipe.

Many countries have their own versions of soup using split peas including Netherlands - Erwtensoep or Snert made with green split peas, Canada - Soupe aux pois made with yellow split peas, Hungary – Sargaborsoleves made with yellow split peas, France – Faubonne made with either green or yellow split peas and England - London Particular made with green or yellow split peas.

Split Pea soups range from smooth to chunky with added vegetables or meat or both. The taste goes well with  many ingredients and seasonings so be bold - experiment !

To help you celebrate National Split Pea Week, below are just a few split pea soup recipes.

Happy Cooking!
 

Potato and Split Pea Soup   Veg HT SP 50mins

London Particular   HT SP British 85mins

Minted Split Pea Soup   Veg HT SP 95mins

Bacon and Split Pea Soup   HT SP Canadian 120mins plus soaking

Faubonne Soup    Veg  HT  SP  French  40mins

Sargaborsoleves    HT SP Hungarian 130mins

Split Pea Soup Veg HT SP British 150mins plus soaking

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