Medieval Green Pea Pottage Vegan Thick Pease Soup Recipe
I absolutely adore this split pea soup recipe because it’s the perfect blend of comfort and nostalgia with its earthy, soothing flavors that remind me of cozy evenings at home. The combination of fresh veggies, aromatic herbs, and the creamy texture achieved by blending the soup makes it a hearty, feel-good meal that’s both satisfying and wholesome.
I adore immersing myself in the heartiness of historical foods, and this Green Pea Pottage from the Middle Ages is a dish that stands the test of time. It pairs dried green split peas with savory vegetable broth for a quintessentially old-world taste.
Garlic and fresh vegetables—like the carrots and leeks that I used here—bring the pottage into the 21st century. Thyme, marjoram, and a bay leaf flavor the pot, while olive oil adds nutrition and richness.
This vegan version complies with all the dietary restrictions that I hold dear and remains as satisfying as pottage ever was.
Ingredients
Dried Green Split Peas:
Providing heartiness and nutrition, they are high in protein and fiber.
Vegetable Broth:
Imparts a flavorful richness and critical nutrition, building layer upon layer of flavor.
Onion:
Gives a delicate sweetness and depth, abundant in antioxidants.
Garlic:
Aromatic richness is augmented by health-boosting properties.
Carrots:
They are naturally sweet and rich in beta-carotene and vitamins.
Leek:
Onion with a mild flavor, as it is rich in vitamins and beneficial fibers.
Olive Oil:
Monounsaturated fats are healthy for the heart.
They enhance texture and flavor.
Ingredient Quantities
- 1 cup dried green split peas
- 4 cups vegetable broth
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried marjoram
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 bay leaf
- 2 carrots, diced
- 1 leek, finely sliced (white part only)
- 2 tablespoons olive oil
- 1 tablespoon fresh parsley, chopped (for garnish)
Instructions
1. Wash the green dried split peas in cold water until the water runs clear and set aside.
2. In a sizable pot or Dutch oven, warm the olive oil on medium heat. Toss in the onion, which should be finely chopped; the leek, which should be sliced; and the carrot, which should be diced. Sauté these trio veggies until they achieve softness, which should take about 5-7 minutes.
3. The minced garlic goes into the pot and cooks for one more minute until it is really fragrant.
4. Incorporate the dried thyme, marjoram, salt, and black pepper. Ensure these seasonings are fully integrated and evenly coat the vegetables before proceeding.
5. In the pot, combine the rinsed split peas and the vegetable broth.
6. Incorporate the bay leaf and then turn up the heat to get the mixture boiling.
7. After reaching a boil, decrease the heat to low. Put a lid on the pot and allow the soup to simmer for around 45-60 minutes—until the peas are tender and the soup has reached a thick, hearty consistency. Stir it occasionally, just to keep things from getting monotonous.
8. Take the bay leaf out of the pot and throw it away.
9. Partially blending the soup using either a potato masher or an immersion blender allows the colors of the peas and other vegetables to remain intact while churning the soup into a smooth base.
10. Sample the soup and modify the seasoning with additional salt and pepper if necessary. Serve piping hot, with the soup garnished with fresh parsley.
Equipment Needed
1. Colander or sieve
2. Large pot or Dutch oven with lid
3. Cutting board
4. Chef’s knife
5. Wooden spoon
6. Measuring spoons
7. Measuring cups
8. Immersion blender or potato masher
9. Ladle
10. Bowl or container for discarding bay leaf
FAQ
- Q: Can I use fresh peas instead of dried green split peas?A: This recipe is intended for dried green split peas, which yield the thick texture that medieval pottages are known for. If you were to use fresh peas, the consistency and cooking time would be quite different.
- Q: How long does it take to cook the pottage?Pottage usually simmers and thickens in about 1 hour. This is the time taken after all the ingredients are mixed and incorporated.
- Q: Can I make this recipe gluten-free?A: Yes, this recipe is naturally gluten-free, as all the ingredients in it are gluten-free.
- Q: Can I substitute fresh herbs for dried thyme and marjoram?Yes, fresh herbs can be used. A general guideline is to use three times the amount of fresh herbs as dried.
- Q: Is it possible to make this recipe in advance?The following text can be rewritten as follows:
This pottage can be prepared in advance and reheated. It often tastes better the next day, as the flavors meld.
- Q: What is the purpose of the bay leaf?A: The pottage gets its flavor from the bay leaf, which really adds a richness and cannot be duplicated. You definitely want to remove the bay leaf before serving, as it is not meant to eat.
Substitutions and Variations
Dried green split peas can be substituted with yellow split peas.
You can substitute coconut oil or sunflower oil for olive oil.
If you do not have leeks, you can replace them with green onions or shallots.
Thyme that is fresh may be substituted for dried thyme, but take care to use about three times the amount in the fresh state as you would in the dried state.
Carrots can be replaced by celery in order to achieve distinct flavors and textures in dishes.
Pro Tips
1. Soak the Peas Overnight: For a creamier texture and faster cooking time, soak the dried split peas overnight. This also helps to reduce their natural cooking time, making them easier to digest.
2. Sauté for Flavor Depth: Before adding the broth, spend a little extra time sautéing the onions, leeks, and carrots to caramelize the natural sugars and develop a deeper base flavor for the soup.
3. Add a Smoky Element: For an added layer of flavor, consider including a smoked spice such as smoked paprika or cayenne pepper. Just a pinch can elevate the taste profile of the soup.
4. Acidic Balance: A splash of apple cider vinegar or a squeeze of lemon juice at the end of cooking brightens the flavor, balancing the natural sweetness of the peas and the richness of the soup.
5. Herb Infusion: For a more pronounced herb flavor, tie the thyme and marjoram in cheesecloth or a spice bag and let them steep like a tea bag during the simmering process. This makes it easy to remove and prevents any gritty texture from dried herbs.
Medieval Green Pea Pottage Vegan Thick Pease Soup Recipe
My favorite Medieval Green Pea Pottage Vegan Thick Pease Soup Recipe
Equipment Needed:
1. Colander or sieve
2. Large pot or Dutch oven with lid
3. Cutting board
4. Chef’s knife
5. Wooden spoon
6. Measuring spoons
7. Measuring cups
8. Immersion blender or potato masher
9. Ladle
10. Bowl or container for discarding bay leaf
Ingredients:
- 1 cup dried green split peas
- 4 cups vegetable broth
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried marjoram
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 bay leaf
- 2 carrots, diced
- 1 leek, finely sliced (white part only)
- 2 tablespoons olive oil
- 1 tablespoon fresh parsley, chopped (for garnish)
Instructions:
1. Wash the green dried split peas in cold water until the water runs clear and set aside.
2. In a sizable pot or Dutch oven, warm the olive oil on medium heat. Toss in the onion, which should be finely chopped; the leek, which should be sliced; and the carrot, which should be diced. Sauté these trio veggies until they achieve softness, which should take about 5-7 minutes.
3. The minced garlic goes into the pot and cooks for one more minute until it is really fragrant.
4. Incorporate the dried thyme, marjoram, salt, and black pepper. Ensure these seasonings are fully integrated and evenly coat the vegetables before proceeding.
5. In the pot, combine the rinsed split peas and the vegetable broth.
6. Incorporate the bay leaf and then turn up the heat to get the mixture boiling.
7. After reaching a boil, decrease the heat to low. Put a lid on the pot and allow the soup to simmer for around 45-60 minutes—until the peas are tender and the soup has reached a thick, hearty consistency. Stir it occasionally, just to keep things from getting monotonous.
8. Take the bay leaf out of the pot and throw it away.
9. Partially blending the soup using either a potato masher or an immersion blender allows the colors of the peas and other vegetables to remain intact while churning the soup into a smooth base.
10. Sample the soup and modify the seasoning with additional salt and pepper if necessary. Serve piping hot, with the soup garnished with fresh parsley.