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In the winter the Dutch serve a dish called erwtensoep which is primarily made from green split peas. In the Caribbean, split peas are a key ingredient in many Indian dishes. Moroccan Berber cuisine has “tamaraqt” or yellow split pea soup with olive oil and cumin added. Salt, garlic and onion can be added to taste. It is eaten with bread.
A package of frozen pureed winter squash adds sweetness and good nutrition—namely vitamin A, potassium and fiber—to this soup version of a family favorite, mac and cheese.
The use of legumes and lentils is significant and used in several German soups, such as split pea soup. [2] Common soups in German restaurants include oxtail, beef or chicken broth with noodles, dumplings, or rice, goulash, split pea, cream of asparagus, turtle soup (Echte Schildkrötensuppe) and cream of lobster. [1]
Thick pea soup, eaten in the winter, traditionally served with sliced sausage Solyanka: Russia: Chunky Pickled cucumbers, sausages, smoked meat, fish or mushrooms, olives Sop saudara: Indonesia Chunky Spicy beef soup contains bits of beef and offals (usually fried cow's lungs), rice vermicelli, perkedel (fried potato patty) and hard boiled egg.
1 large onion, thinly sliced, or 1 leek halved lengthwise, well cleaned, and sliced. 4 large, unpeeled garlic cloves, optional. 5 tablespoons olive oil, divided. 4 cups vegetable stock. Salt, to taste
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It is prepared similarly to dals found in India, but may be used in recipes. The whole dried pea is called matar or matar dal in India. The whole dried yellow pea is the main ingredient in the common Bengali street food ghugni. Split mung beans (mung dal) is by far the most popular in Bangladesh and West Bengal (moog dal, (মুগ
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