Dried or Split Pea Soup

Potage a la Puree des Pois Secs

Preparation info

  • Difficulty


Appears in

The Picayune's Creole Cook Book

By The Times Picayune Publishing Company

Published 1901

  • About


  • A Pint of Dried or Split Peas
  • A Quart of Boiling Water
  • A Small Bunch of Celery
  • A Bunch of Parsley
  • A Quart of Good Milk, or Cream
  • 2 Onions
  • Salt and Pepper to Taste


It is always best to soak the Peas over night, after washing them in cold water and rejecting all that float. In the morning drain off the water and cover the Peas with one quart of boiling water, setting them back on the stove and letting them cook slowly until tender. Cut up the onion and parsley and celery into fine pieces and add to the boiling Peas. When perfectly tender remove from the stove and press through a sieve or colander and add the salt and pepper. Then return the Soup to the fire and let it boil up once; just before serving, add the rich cream or milk, stirring well. The Soup should be served with Croutons or oyster crackers. When not intended for fast days, the addition of a ham bone adds greatly to the flavor.