Mediaeval meal still hanging on
to Thursdays; peas and pork
stew-thick, still we name it
soup; cheap and filling served
in prisons, schools, to soldiers
teachers, kings and queens.
To love the pea-soup is a sign
that you’ve grown up since
(almost) every kid detest it.
Served in bowls with mustard,
marjory and thyme, and if
afterwards jam and pancakes
making Thursday a feast.
Myth tells us that once a king
was killed with poison pea-soup,
but adding arsenic is only done
by brothers who succeed you.
Today Merril asks us to write about soup at dVerse, and for me as a Swede there is nothing more typical in cooking than our pea-soup which has been part of the cuisine since the 13th century. Today often served with pork making it perfect to have on Thursday before Friday which often was Fishday in the old days. It has became less popular since I was a kid, which probably because children often sets the agenda on what should be on the table. It takes time learning to love it.
October 10, 2023
Björn Rudbergs writings 
I like the punny title, Björn, and I like the tongue-in-cheek tone of your soup poem.
I have grown to love pea-soup but it is really an ancient dish.
I also liked the title and the history of your soup. We both went for history in different ways. I like pea soup (but without pork).
I often cook it as a vegetarian soup… yellow peas, onions and some carrot. Very basic.
It’s a good winter meal.
We used to eat it often. Split pea cooked with a ham bone. I liked it.
Almost the same but our peas are never split
They stay whole when they’re dried? Ours always fell into two halves.
Always whole – so probably not the same
Or a different drying process. I think they’re mostly considered cattle food these days. We have pois that go for drying or animal feed, and really only the petit pois are considered woth eating.
I checked and it seems like the difference is that the whole peas is dried while keeping the skin. They have to be thouroghly soaked before cooking.
I think the skin is removed before splitting the peas. I’d be interested to taste the difference.
I think the differens is like chickpeas that also exist in a peeled
and split version
I didn’t know that.
Never thought of mustard on pea soup, of course, I didn’t think about pea soup until now. I love the last stanza.
We make a curry out of it, but oh it’s as yummy and filling as any feast
This is gorgeously rendered, Bjorn! The tone, the imagery and the last stanza give this poem a classic touch! I resonate with; “To love the pea-soup is a sign that you’ve grown up since
(almost) every kid detest it.” Yes! 💖💖
oh my, give peas a chance is graffitied across a local motorway bridge near me.
no where near as good as this poem. and a food history lesson to boot. I do enjoy learning about ancient recipes
You have served us up a classic soup Bjorn (and a classic pun…)
Love the poem but not pea soup!
I love pea soup! In fact I have broth waiting for the peas in my freezer right now. (K)
Nice one Bjorn. I grew up with peas soup. I do not make it my self a lot. I rather luv pasta
Much💛love
Not a fan of pea soup but I am of your poem!
I can imagine this soup is an aquired taste! The pancakes look delicious. Well done.
Blimey!
Pea soup is one I have always enjoyed. I add diced potatoes and carrots to mine.
Who would have known pea soup could be fatal? Yikes
Arsenic in the pea soup makes it fatal
I enjoyed this from your poem to reading through the comments. Very informational. I love split pea soup, and now I am interested in trying the other.🫛
I hope you can find it… jsut like other legumes it needs soaking though.
I just checked, and apparently it is common in Indian curries too, so probably you can find it in stores for Indian cooking. Funny story, in Persian cooking they use spit chick-peas in some of their dishes…
Love pea soup with ham buried in it. Never had it with mustard, though.