I think split pea soup is a cousin to mushy peas, as it is a dried green pea
that is split, and then cooked with water (or broth), but most recipes have the
addition of onion and small bits of ham for flavour and fine dice or shreds of
carrot for colour.
The particular form of pea used for mushy peas, I don't think we are familiar
with in the US, though it may be the same. The longer split pea soup is cooked
or stirred or when reheated, can quickly become a thick mush, but water is
added and cooking stopped before the texture of the peas shape is completely
obliterated. <smile>
Best,
Susan Reishus
(I think this discussion of recipes and food "across the pond" is interesting.
My great grandmother's recipes from her English heritage are written in old
measure.)
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