Pronunciation: [pˈiː sˈuːps] (IPA) 
The spelling of "pea soups" may seem confusing, but it follows the rules of English phonetics. The initial sound is /p/, followed by the diphthong /i:/ as in "see", and then the sound /s/. The final consonant is /s/ and the vowel is a short /u/ as in "put". This is represented in IPA as /piːsu:ps/. Despite the unconventional spelling, "pea soups" is pronounced as it looks, with the stress on the first syllable.
Pea soup refers to a thick and hearty soup that is made primarily from dried green or yellow split peas. It is a classic dish that has been enjoyed for centuries in various cultures around the world. The soup is typically prepared by simmering the peas with vegetables such as onions, carrots, and celery, along with a flavorful broth or stock. Additional ingredients like ham, bacon, or smoked sausage are often incorporated to add depth and richness to the soup.
Pea soup has a distinctive vibrant green or golden yellow color, depending on the type of peas used. It has a smooth and thick consistency, often described as velvety or creamy. The peas break down during cooking, creating a naturally thick texture without the need for any additional thickeners.
With its comforting and nourishing qualities, pea soup is known for its high nutritional value. It is a good source of plant-based protein, dietary fiber, vitamins, and minerals. The soup is also frequently seasoned with herbs and spices such as bay leaves, thyme, and black pepper to enhance the flavor profile.
Pea soup is commonly served as a main course, accompanied by crusty bread or biscuits. It is a popular winter dish, particularly in colder climates, as its warmth and heartiness provide a comforting meal. Pea soup is also a traditional dish in some cultures that is served on specific occasions like holidays or family gatherings.
The word "pea soup" can be traced back to the Middle English word "pease" or "pese", which originally referred to the legume, the pea itself. The word "pease" eventually transformed into the word "peas" in modern English.
The term "pea soup" originated in the 18th century when the combination of peas and other ingredients like vegetables and herbs was cooked into a thick soup. The final texture and color of the soup resembled the consistency and appearance of a mushed pea mixture, hence the name "pea soup". Over time, the term "pea soup" became commonly used and accepted as the name for this type of soup, particularly when made predominantly with peas.
