As practice shows, there is nothing complicated in preparing a hearty pea soup.
If you choose the right main ingredient, you can consider it a done deal – there won’t be a single spoon left over from the first course.
Let's quickly find out which peas are suitable for preparing a delicious lunch.
For soup, as well as for porridge, it is worth using peeled, polished, dried peas.
The product appears to be made up of hard seeds that are spherical in shape and light yellow, yellow, light orange or green in colour.
Please note: both whole peas, that is, those that are not divided into cotyledons, and split peas are suitable for the soup.
The only difference between them is the cooking method: whole peas should be pre-soaked (preferably overnight), and they will have to be cooked for several hours until the seeds are soft enough.
Split peas do not need to be soaked for a long time - it is enough to spend 2-3 hours in water. But at the same time, a dish prepared with split peas has every chance of burning, so you will have to stir the soup much more often than in the previous version.
