Pea soup requires split peas and water (or stock, of course). Split peas fall apart quickly, and it’s easy to inadvertently make this soup too thick, so watch it (you can always stir in more water to thin it out).
- 2 cups green split peas, washed and picked over
- 6 cups chicken, beef, vegetable stock or water
- Salt and freshly ground black pepper
- Real or Cubed Croutons for garnish (optional)