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pea soup
Pea soup or split pea soup is soup made typically from dried peas, such as the split pea. It is, with variations, a part of the cuisine of many cultures. It is greyish-green or yellow in color depending on the regional variety of peas used; all are cultivars of ''Pisum sativum''.
Pea soup has been eaten since antiquity; it is mentioned in Aristophanes' ''The Birds'', and according to one source "the Greeks and Romans were cultivating this legume about 500 to 400 BC. During that era, vendors in the streets of Athens were selling hot pea soup."〔: "vendors in the streets of () Athens were selling hot pea soup "Like all other soups, it cannot be eaten before noon."〕
Eating fresh "garden" peas before they were matured was a luxurious innovation of the Early Modern period:〔"Cultivated peas were mainly eaten dried in Roman and Medieval times", Maguelonne Toussaint-Samat notes (''A History of Food'', 2nd ed. 2009:39), giving details of the public introduction of fresh peas in their pods, coming from Genoa, at the court of Louis XIV, in January 1660.〕 by contrast with the coarse, traditional peasant fare of pease pottage, Potage Saint-Germain, made of fresh peas〔" potage Saint-Germain is a thick purée of fresh peas" (Elizabeth Riely, ''The Chef's Companion: A Culinary Dictionary'' 2003); both directions like "Heat 3 cans of pea soup to the boiling point with a cup of heavy cream" (Louis Pullig De Gouy, ''The Soup Book'', 1949) and references to "Saint-Germain, a western suburb of Paris" or "the Count of Saint-Germain" are in error.〕 and other fresh greens braised in light stock and pureed, was an innovation sufficiently refined that it could be served to Louis XIV of France, for whose court at the Château de Saint-Germain-en-Laye it was named, ca 1660-80.〔Louis moved his seat permanently to Versailles in 1682.〕
==Pea soup around the world==
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