Soup Pea recommendation and recipe

[deanriowa]

I am thinking of trying to grow some soup peas this season any recommendations for a soup pea which doesn't disintegrate when cooked?

A good soup pea recipe would be appreciated as well.

thanks,
Dean

[Joseph Lofthouse]

Jan 7, 2012 18:52:49 GMT -5 deanriowa said:

I am thinking of trying to grow some soup peas this season any recommendations for a soup pea which doesn't disintegrate when cooked?

A good soup pea recipe would be appreciated as well.

I'm guessing that every good pea soup recipe would contain some variation of the words "cook until the peas disintegrate". Looking forward to posting on this thread again in a few days, after I've made a few batches of pea soup.

One thing I'm intending to try is sprouting the peas first. They might hold together then.

[raymondo]

I've started growing soup peas this season. I only have two varieties - Capucijner and Subfrufrum. I've harvested enough of the latter to try out which I will do later in the year. The other has a much longer season and is still ripening.
I'll post more after I've tried them both. I've read that Capucijners hold their shape when cooked.

[keen101 (Biolumo / Andrew B.)]

I've had split pea soup before i think, and of course lentil soup. But i've never tried making it from peas i've grown myself. I would assume that any round starchy pea would do fine. There is one on the Internet that looks interesting for soups. It is called "monk pea", and is a brown field pea that is described as being the "original" pea for pea soup. I'm fairly sure that the biskopens pea i grew last year would look the same as the monk pea if it wasn't red.

www.purcellmountainfarms.com/Monk%20Peas.htm
www.cherrygal.com/peashellingmonkheirloomseeds2009new-p-12108.html

[greltam]

Idk.. I cook alot with "soup" peas, and I really have to cook them until they disintegrate, or else the result is very gritty..

[Walk]

We grow and cook the Amplissimo Viktoria pea which substitutes nicely for garbanzos in hummus or falafel. But we have also cooked them whole and added them to pasta sauce or soups such as squash curry soup. The key is not to overcook as they cook much faster than dry beans. When cooked and drained, add them at the end of the cooking time for your sauce or soup so they don't get additional cooking.

When we make green split pea soup, we take the opposite approach as we puree the peas to make a creamy soup. The split peas take much longer to cook than the Amplissimo Viktorias even though they are much smaller sized. We grew some brown seeded peas many years ago that also had a fairly long cook time to soften. Like beans, cooking times seems to be very variety dependent.

[greltam]

Hmm, so yes, I cook with split peas because I haven't grown any thus far and they're the only kind I've found at the store. I have no experience with whole soup peas.

[DarJones]

The Monk Peas are the same as the Blue Pod Capucijners. They are often sold under other names as well.

Peas are available in 3 seed shapes - round, dimpled, and wrinkled. Starch accumulation determines the shape with the round peas being hardest and wrinkled being softest. They are available in pea seed colors of yellow, green, and various colors of rusty brown.

Round seed peas are often used for split pea soup. Recipes almost always call for them to be cooked until they melt and/or pureed. I have an excellent dwarf yellow round seed pea that I got from Rodger Winn. It is very productive and the most winter hardy pea I've grown.

Dimple seed peas are commonly used in soups, stews, and dishes such as rice with peas and spices. They can be cooked until tender with a piece of ham and some salt and spices or they can be pureed. Blue Pod Capucijners are a standard variety for this use.

Wrinkle seed peas are the sweetest and are normally cooked until soft and served with butter and salt or added to cooked dishes that benefit from having very sweet peas added. There are several good wrinkled peas on the market such as Maestro, Mayfair, etc.

In addition to pea color and pea shape, there are 3 basic pod types - mangetout, snap, and shelling. I won't go into the types much, Yakumo Giant, Sugar Snap, and Capucijners are examples of the respective types.

Pod color can be various shades of yellow, green, purple, and red. Have fun picking one of each to grow.

DarJones

[potter]

Dean..are you after pea varieties that you can make into pea soup .or varieties that you can add into other soups?..as there is difference.
Peas you use to make pea soup are supposed to break down into 'mush'..and depending how runny you want you soup to be depends how much liquid is used or how much peas used to thicken the liquid.
As for peas to use in other kind of soups..like mix veg..in those I like my peas to hold their shape so I can see what I'm eating...any 'normal' pea will do but usually marrowfat type peas are used for that.

Over here you we have dried peas sold for soaking to make 'mushy peas' those are ideal for making pea soup...and there is lot of that kind of varieties to grow for that purpose...none of them are sweet and suitable for eating as fresh peas. Pea soup peas are like bullets if you try to eat them fresh.

I make really mean pea soup..but it is not vegetarian.
Night before I make the soup I put my peas to soak into cold water...and I boil ham/bacon hock with some stock vegetables and let it cool down.
Next day: meat is cleaned off from bone...and peas are boiled in ham stock untill soft and chopped up meat is added back into soup...adjust water and/or seasoning. Sometimes I do add chopped up potato to make the soup bit more..hmm..filling.
If you need it to be vegetarian just leave the meat out and make it into vegetable stock..
Thats it..easy peasy.. ;D

[cortona]

i've never attempt at growing spp peas(but grow lots of fresh shelly) this year i've start a pea called desirée (from grainebaumax)so someone can tel me wath tipe of pea is it? is it in the cook until disintegrate
thanks a lot
Emanuele

[12540dumont]

Cortona,

Very tiny, eat like Snow Peas.

At full maturity, remove from shell and cook gently like favas.

Curruther's Purple Podded is sweeter as a pod pea.

Tutta Bella

[ferdzy]

I grew Blue Pod Capucjiners year before last and made soup with them. They were really almost bean like, and definitely held together. If you want to see the soup, it's here:

seasonalontariofood.blogspot.com/2011/01/pea-soup-made-with-blue-pod-capucijner.html

[raymondo]

I cooked up some of the Subfrufrum peas I grew and they held together very well. Good flavour too but need much longer cooking than I had expected. I cooked them up with some bacon and added some stock. They also made good fresh shellies, a little firmer than most grown for this purpose but lovely and sweet if not left too long on the vine.

[12540dumont]

I have about a pint of Amish Snap peas and a pint of Sugar Magnolia Peas...anyone with soup peas to swap?

I have 2 measly packages. I don't want to tie up trellis and garden space for 2 measly packages of soup peas. I've never planted soup peas before. This ought to be interesting.

[atash]

The key to peas remaining intact in soup is to cook the peas slowly, like in a slow-cooker. It takes a long time--you have to soak the peas the night before, and some stubborn peas might need hot water to get them started.

Don't stir the pot while cooking them. You shouldn't need to if the temperature is relatively low; they won't burn on the bottom.

One possibility is to use a cast iron pot with a heavy lid, and the oven. Then you can get a very even sustained temperature.

Dumont, maybe I should send you some soup peas. I probably still have some all-tendril types, which if you plant them close together in both directions (they should be wide-planted, at least a couple feet across the row), intertwine so much as to be self-supporting. The pods tend to be concentrated on the top, for easy harvesting. They're yellow peas, the kind Scandinavians like for Thursday pea soup. Supposedly a cleaner taste than the green, but the real difference might be that they don't turn muddy-looking.