Split Pea Soup - that’s what I remember growing up, and when I started cooking, it’s what I made. Dry peas, soaked (sometimes overnight), and then soup. I like pea soup, but was never a fan of all the soaking and waiting.
And then I discovered pea soup with frozen peas—delightful.
No soaking, so it’s ready in a flash. And it’s a brilliant green, unlike the dull green that results from the dry split peas.
I think the frozen peas give the soup a fresher flavor, but it remains a point of discussion in my household. The traditional, familiar split pea soup is still favored by some.
Here's a recipe:
Martha Stewart's Green-Pea Soup with Cheddar-Scallion Panini
This is a Calendar of Days post: Homemade Soup Day