Remnants of dried peas were found in Egyptian tombs. Hot pea soup was sold by Athenian vendors to passersby. The Romans served them with poultry or meat and vegetables added to them. In the middle ages, peas were a main staple food that kept the peasants well-fed during the harsh winter months. The Chinese grew pea pods and ate them fresh. The old Anglo-Saxon word pease was later changed to pea in modern English.The French court of Louis XIV were fond of petit pois,or baby peas that were too expensive for the common Frenchman.

In America, peas were canned during the nineteen twenties and then frozen with the invention of the refrigerator in the nineteen-thirties. Bowls of the hot peas were placed on dinner tables across the country alongside pork chops, mashed potatoes and gravy. On Sundays, frozen peas were creamed and served as a side dish to accompany a large roasted hen. Later, cold pea salads appeared on buffet tables everywhere.

As women entered the work force and spent less time in the kitchen faster ways of cooking peas became important. One cup of peas has as much protein as a whole egg or a tablespoon of peanut butter but with lower grams of fat.

Who would not love a hot bowl of pea soup anytime of the year and then topped with a few garlic croutons.

Hot Pea Soup

4-slices thick cut bacon
1-lb.bag of dry split peas
1-can roasted chicken broth with roasted garlic
4-fresh carrots, peeled and cut into quarters
1-medium onion, chopped
2-stalks celery, chopped

Directions: Into a large soup pot or a dutch oven, fry the bacon until done.Saut