干制“split” peas, and cooked up with flavorful, smoky ham hocks, 分裂 pea soup is warm, satisfying, and great for leftovers. This 分裂 pea soup recipe is adapted from one written 通过 Julia Child years ago for a Parade Magazine 文章.
豌豆和我们用来制作的新鲜豌豆不同 配菜 或混入 牧羊人’s pie。他们’re a specific kind of field pea that is intended to be dried for long storage. After removing the outer hull, the peas are 分裂 in half along a natural seam, hence “split peas.”
豌豆切成绿色或黄色。为了这汤我们’re using green 分裂 peas. (Here’s a version with yellow 分裂 peas）
You can store 分裂 peas for up to a year. Because they are small and already 分裂 in half, they don’需要预先浸泡，煮得比 其他种类的豆干.
提示：唐’t store your dried 分裂 peas too long. Old peas take much longer to cook. In fact, if your 分裂 peas remain hard even after a long cooking time, the likely cause is that your peas were 旧. Even if you recently bought them, it’很难知道他们在商店的货架上坐了多长时间。最好的建议？使用豌豆“best buy”时间印在包装上。