Pea soup has always enjoyed great popularity not only in Russia but also worldwide. The seeds of this plant were discovered by archaeologists during excavations in Asia, which is considered the homeland of peas. ***For making this soup, I used two types of peas - green and yellow.

Dishes from peas were popular with the inhabitants of Ancient Rome and Greece. They are included in the diet as commoners and representatives of the upper class. ***Peas need to clean, cook from the ratio of 1:2 until soft about 30 minutes. In our case, green and yellow split peas cook in separate pots. Using a blender make a puree of peas; I love the option that are part of the pea.

In Russia peas revered always. Learn about recipes that were popular in ancient times, can be "Domostroy" - national literary monument of the 16th century. *** The pea puree add the cream (50 ml one colour and 50 ml in the other) and grated Parmesan (also 50 and 50) Fresh salmon (steak) I cooked in advance in a double boiler, dismantle it into pieces and sent to the soup to become part of the overall mash. Leave a little for decoration. You can use salted or smoked salmon - it's a matter of taste.

It is known, for example, that the Tsar Alexei Mikhailovich, father of Peter 1, particularly disliked the steamed peas with melted butter, and pies with pea filling. ***Begin to collect our soup. In a bowl pour 2/3 of the green pea soup, then pour the yellow, and yellow add green.

And pea soup is mentioned in the famous book by Remarque "Black obelisk": "We are sitting in the office and wait for Rosenfeld. Dinner split pea soup was so thick that the ladle spoon stands upright..." ***Decorate the soup with salmon and fresh dill on the perimeter.