Yellow Split Pea Soup Recipe | Eat Like a Local | Norway (2024)

FAQs

What classic Swedish soup is yellow and usually popular in the military? ›

This Swedish dried pea soup recipe, known as Ärtsoppa, is an immensely gratifying, warming soup traditionally made from dried yellow peas and served on Thursdays in Sweden, followed by crepe-like pancakes with whipped cream and preserves (Pannkakkor) for dessert.

Split pigeon peas or Toor Dal (Cajanus cajan) split-desi chickpea or Chana Dal (Cicer arietinum) and split yellow peas or Matar Dal (Pisum sativum) are commonly referred to as split yellow peas, although they belong to different species in the bean family leguminosae (Fabaceae).

Yellow Split Peas Note: There is no need to soak the yellow split peas before cooking them. Just rinse the dry split peas in a fine mesh strainer before you use them. Yellow split peas soften as they cook. I prefer firmer split peas, so only cook for 25-30 minutes.

If your split peas don't get soft, it's more likely they are old or were stored in a container that wasn't airtight. Even though they keep for quite a while, dried beans don't keep forever.

Soldatens Ärtsoppa (“Soldier's Pea Soup”) contains an extra amount of pork and one tin makes for around 8 dl of soup. Just add 2,5 dl (half the tin) of water and bring to the boil.

split pea {substantiv}

torkad delad ärta {utr.}

Split peas are a member of the legume family, as are lentils. However, split peas are an actual field pea that is dried. Once dried, the outer skin of the pea is removed and the pea is split in half. Lentils, on the other hand, are the seeds found in the pods of a small annual plant.

Heart Health – Since yellow split peas contain soluble fiber, they can help keep cholesterol levels in check for better overall heart health. Alongside this nutrient is Potassium, which assists in lowering blood pressure levels by regulating sodium within the body.

But when I looked closer and did a little research, I found that the two are indeed different. Yellow split peas are peas, as their name says. They usually do not need to be soaked and cook quicker than Toor dal, which are yellow lentils. Sometimes Toor dal is referred to as pigeon peas, which is confusing.

If the peas are very old and dried out, they won't soften. And if the water you use for making the soup is hard with lots of dissolved minerals that can stop the peas from softening. Use bottled water if that is the case.

Can you eat yellow split peas raw? ›

Allergy Advice For Yellow Split Peas 500g:

Packed in a factory that also packs cereals containing gluten, peanuts, nuts, sesame and products which contain sulphur dioxide/sulphites. Warning: Do not eat raw.

Instead of yellow split peas, try red lentils, fava beans or ready cooked chickpeas instead altering the cooking time accordingly. (If using chickpeas, make sure you drain the excess water off once the peas have been cooked with the cinnamon, ginger, chilli and turmeric.)

You could use whole peas instead of split peas. But even then there will be some thickening. You could (evidently) make a thinner soup on day 1, so that on the days after, the soup would be of a normal consistency. You could do this by just adding more water and leaving the potatoes out, if you use them.

Add a pinch (about 1/4 teaspoon) bicarbonate soda (baking soda) to the cooking liquid. This will change the PH-level to alkaline…and that change will cause the coating to break down a bit quicker and allow for increased water absorption, which will lead to the cell walls softening.

Unlike most dried beans, there's no need to soak them before you cook them, and they become soft and tender in under an hour on the stove.

Achu soup is a traditional food in Cameroon, a yellow soup. It is made with cocoyam. Spices, water, palm oil, and "canwa or Nikki" (limestone), and fish are other ingredients.

Grain and Pulse Soups:

Grain and pulse soups were also popular in medieval times. These soups were made with grains such as barley or oats, along with pulses like lentils or peas. This type of soup was often consumed by the poor as it was filling and inexpensive.

Using turmeric or yellow food coloring gives the soup that rich restaurant-style yellow color but this is optional. Taste the soup, and adjust the seasoning if needed.

They are both very similar, carrying mostly the same nutritional value and with similar cook times. The main difference is in flavour, as yellow peas have a mild earthy flavour, whilst green peas taste a bit stronger and sweeter.