Yellow Split Peas vs green?
- coll Oct 10, 2005 03:19 PM
I just put on a pot of split pea soup with ham, made with the usual green split peas, and found a bag of yellow split peas in my pantry that I got at a food show last spring. I was thinking they would be something exotic like red or black lentils vs brown, but I just looked on the bag for a recipe, and it was "Split pea soup with ham". Any advantages or difference in using the yellow? It would be nice to have a special recipe to try them out.
The French Canadians make Habitant Pea Soup with them. The recipe is pretty simple and Googling for Habitant Pea Soup Recipes will bring up a bunch. The ones I like best cook up the carrots and onions in some lard before adding the rest of the ingredients.
2 C. yellow split peas washed and soaked over night in 1 qt.cold water. Then chop an onion fine and 2 carrots and cook until tender in 2 Tbs. lard until tender and the onion is translucent. Add a ham hock, or 1/4 lb. chopped ham or bacon. Pour in the soaked peas and their water, add an additional qt. water 1/4 tsp. savoury, 1 bouquet garni. Bring to a boil and then simmer 3-4 hours. Season to taste with salt and pepper
My most recent pot of split pea soup was made with yellow peas, since that's what I had. I don't like them nearly as well as the green. The soup tasted sweet to me. I won't buy them again.
Yellow are typically described as milder (blander) or nuttier than green, and thus more suited to recipes where you don't want as pronounced a bean flavor as with the green.
If they happen to be Swedish yellow split peas, there's a traditional Thursday soup made with onions, pork & marjoram and sometimes served with mustard. Dessert would be Swedish pancakes.