It often contains meat such as bacon, sausage or Kassler (cured and smoked pork) depending on regional preferences.
Very often, several Würste (Wurst meaning sausage) will accompany a serving of pea soup as well as some dark bread.
But it is so worn that mother uses it to stir the pea-soup." A soup of this sort made with yellow split-peas is called a London particular after the thick yellow smogs for which London was famous until the Clean Air Act.says "The most authentic version of Quebec's soupe aux pois use whole yellow peas, with salt pork, and herbs for flavour.In 1889, the Knorr instant-food company bought the license.Knorr, which is today a Unilever brand, continues the production of Erbswurst to the present day.Slices of rookworst (smoked sausage) are added before serving.
The soup, which is traditionally eaten during the winter, is emblematic of Dutch cuisine.It is most often 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.It was invented in 1867 by Johann Heinrich Grüneberg, who sold the recipe to the Prussian state.When the Franco-Prussian War broke out, the war ministry, which had previously tested the possibility of feeding soldiers solely on instant pea soup and bread, built a large manufacturing plant and produced between 4,000 and 5,000 tons of Erbswurst for the army during the war.Pea soup or split pea soup is soup made typically from dried peas, such as the split pea.