Split Pea Soup Week
2nd week in November
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.
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 -
To help you celebrate National Split Pea Week, below are just a few split pea
Potato and Split Pea Soup Veg HT SP 50mins
Particular HT SP British 85mins
Minted Split Pea Soup Veg HT SP 95mins
Bacon and Split Pea Soup HT SP Canadian 120mins plus
Faubonne Soup Veg HT SP
Sargaborsoleves HT SP Hungarian 130mins
Soup Veg HT SP British 150mins plus soaking