Green Pea Soup or Yellow Pea Soup, That Is the Question.

Which is your favorite pea to use for soup? I'm a die-hard yellow split-pea soup gal. So was my mother. My brother and sister, on the other hand, are green pea devotees. I think the green pea variety lends an unnecessary sweetness to soup. Others swear by it because it's a perfect foil for the saltiness of ham -- you know, the old sweet-and-salty thing.

Why not chime in on the forums and tell me do you prefer green or yellow peas for soup?

Yellow split peas are not the immature form of green peas, as I used to think. They are two distinct varieties and a great source of fiber, protein and complex carbohydrates with only 1 gram of fat per 350-calorie serving (that's just the peas, mind you, not the soup).

In addition to being turned into soup, they find their way into British pease pudding, Yellow split peas are most often used to prepare dhal in Guyana, Trinidad and the Fiji Islands, which is similar to Indian dhals which are made with lentils. Here are some Eastern European recipes for pea soup:

Polish Split Pea Soup - Zupa Grochowka

Asparagus-Pea Soup Recipe

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