Dave, the field peas as per dilla's link and of what are typically used for "split-pea" soup are of the same family as "english peas" or "green peas", brought from europe to NA: pisum sativum. Southern peas or cowpeas of course as you know are the family Vigna from africa and have a dramatically different taste from pisum(IMO), Yeah, I know. Thus the use of "moniker" as opposed to genus or family since many use the common labels interchangeably, incorrectly but still interchangeably. A long discussion over on the Harvest forum some months back came up with several more alternate labels for them but I can't recall all the "we call them" names folks came up with. Sorry if any confusion. But whatever one calls them, they still are not productive enough in the typical home garden to off-set their inexpensive store-bought cost. Dave

Laurie, Grandma always steamed the potatoes and peas, and added a cream sauce, like this (I'm at work and don't have my own recipe, but this is very close). CREAMED PEAS & NEW POTATOES 1 lb. whole tiny new potatoes 1 1/2 c. shelled peas or loose-pack frozen peas 1/4 c. chopped onion 1 tbsp. butter 1 tbsp. all-purpose flour 1/2 tsp. salt Dash of pepper 1 c. milk Scrub potatoes; cut any large potatoes in half. If desired, remove a narrow strip of peel from around the center of each potato. In a medium saucepan cook potatoes in a small amount of boiling salted water for 10 minutes. Add peas and cook 5 to 10 minutes more or until tender. Drain. In a medium saucepan cook onion in butter until tender but not brown. Stir in flour, salt and pepper. Add milk all at once. Cook and stir until thick and bubbly. Cook and stir 1 minute more. Stir in potatoes and peas; heat through. Season to taste. Serves 4. I suppose you could use leftover potatoes or peas, or even cook them in the microwave... Annie

Pllog, here is my "lighter" pea soup recipe. I got it from "epicurious.com" but the attribution says "Bon Appetit, Dec. 2006." Split Pea and Green Pea Soup With Fresh Dill 3 TBLSP extra-virgin olive oil 1 large leek, white and pale green parts only, chopped (about 1.5 cups) LR note: I would probably often have to sub other types of onions as I can't usually afford or find leeks. Occasionally they do become available in the market at reasonable prices though. 1 bay leaf 1 cup green split peas, rinsed 5 3/4 cup (5.75 for you decimal folks!) vegetable broth, divided. Could use chicken if you don't have veggie broth I guess. 1 cup frozen peas, thawed 5 TBLSP chopped fresh dill, divided. LR note: I rarely have fresh dill and often have to make do with dried so I would do that to taste, starting with 1 TBLSP. Heat oil in heavy large pot of med. high heat. Add leek and bay leaf. Saute until leek wilts, about 3 min. Add split peas and stir to coat. Add 5.25 (5 1/4 for you fraction folks) cups of broth. Reduce heat to simmer until split peas are just tender, about 35 min. or longer with more water depending on how old the dried peas are . . . (LR's note) Remove from heat and cool somewhat. Transfer 1 cup of soup solids and remaining 1/2 cup of broth to a blender. Add peas and 4 TBLSP of fresh dill. Puree until smooth. Return puree to pot with rest of peas. Season to taste with salt and pepper. Ladle into bowls and serve sprinkled with remaining fresh dill. LR notes: I would not do that, I would mush up just the frozen peas with a hand blender and then add them and mash the rest a bit with a masher to combine, or else just add the frozen peas to the pot and use the hand blender to blend mostly just the area with the frozen peas. But who am I kidding, I probably would just add the frozen peas and give the whole thing a zip with the hand blender, trying to keep pea soup out of my hair and the stove area . . . This would be great with buttered herb croutons if you are so inclined . . . I've also made it with spinach and chopped pea pods added, and maybe some fines herbes . . .

Do you have a whole bunch of peas? You can shuck them or just clean the pods and cut them less than 1/2” across. You can also use sugar snap peas or snow peas. Each has a slightly different flavor, but all are good. The most important thing is fresh and firm. For 2-3 quarts of soup, 2-3 cups of peas. 2-4 cups of not too assertive clear stock, and water as needed. The rest depends a lot on the flavor you want. You can start with a sauté of aromatics. A good sized spring onion is ideal. Or a couple of scallions. Sliced thinly. Whites and greens. I find that a couple TBSP butter can improve pea soup, but oil is fine. Add the peas and stock, bring to a boil and the simmer until the peas break down. Puree with blender or food mill. Have a texture you want in mind. I like coarse. Others prefer silky like cream. Or in between. Add seasoning To taste. I like dill in pea soup, as well as diced carrot and pearl onions. It's really whatever you want.