Leftover cooked yellow split peas — tomorrow’s soup

After Sunday the stock is a little thin — and in the cold a bowl of yellow split peas from lunch, already soft, almost a mash. Easy to leave them “as a side tomorrow”. I crush a couple of spoonfuls of the peas straight into the pot and warm them under the lid: the peas dissolve into the body of the soup, they don’t sit as a separate side.

Leftover cooked yellow split peas — tomorrow’s soup. Green lentils in soup stay as grains; red lentils go to a dal pan; chickpeas are crushed into a paste. Here it is only yellow split peas: they give thickness themselves when mashed in and warmed — not flour from the rack and not a new packet of “pea puree” from the aisle.

Two or three spoons thicken a thin pot; the rest of the bowl stays cold a short while, and anything sour leaves the kitchen. A dry mash without stock I loosen with a ladle of the soup itself — never a jug of water. This note is only the yellow peas already soft at ours, not a shop comparison of packets.

I don’t need yellow peas “just reheated on the side”. I need soup that holds the spoon from those same peas. In your kitchen are yellow split peas mashed into the stock — or warmed in a bowl beside it?