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During that era, vendors in the streets of Athens were selling hot pea soup." and other fresh greens braised in light stock and pureed, was an innovation sufficiently refined that it could be served to Louis XIV of France, for whose court at the Château de Saint-Germain-en-Laye it was named, ca 1660-80."Pease" is the Middle English singular and plural form of the word "pea"—indeed, "pea" began as a back-formation.Pease pudding was a high-protein low-cost staple of the diet and, made from easily stored dried peas, was an ideal form of food for sailors, particularly boiled in accompaniment with salt pork which is the origin of pea (and ham) soup.Although pease was replaced as a staple by potatoes during the nineteenth century, the food still remains popular in the national diet in the form of "mushy peas" commonly sold as the typical accompaniment to fish and chips, as well as with meat pies.Outside Francophone areas, pea soup is sometimes served with johnny cake.This is reflected in an old saying: "pea soup and johnny cake makes a Frenchman's belly ache Pea soup is a common dish throughout Germany.
One of the very first instant products was a pea soup product, which mainly consisted of pea meal and beef fat ("Erbswurst": pea sausage).
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 Thomas Hardy's Tess of the D'Urbervilles, Tess remarks that "we have several proofs that we are d'Urbervilles...
we have a very old silver spoon, round in the bowl like a little ladle, and marked with the same castle.