does anyone no the origin of peas broth?

Question

what country it came from and how its made

Answer 1

If you're referring to the nursery rhyme:

Pease porridge hot
Pease porridge cold
Pease porridge in the pot, none days old...

Then the pease (and yes, it's spelled correctly) refers to what North Americans call oatmeal, and the origin is Scots.

Answer 2

Pease Pottage was one of the most common dishes eaten at sea in the 1600s, using the shipboard staples of dried peas and salted meat. This simple dish, with perhaps a few herbs added, was also frequently eaten by landsmen in the winter and spring.
1 1/2 cup whole peas, rinsed and picked over
8 cups water (plus additional water for soaking peas)
4 oz. thick sliced bacon, coarsely chopped
Place peas in a bowl and add water to cover by 3 inches. Leave overnight for cooking in the morning or soak all day to cook for dinner.
Drain peas and discard water. Place peas and bacon in a large pot and add 8 cups fresh water. Bring to a boil over high heat, then turn heat down to gently simmer for 2 hours or until peas are soft and easily mashed. Add water if necessary to keep from burning.
Serve with crackers (the modern equivalent of ship’s biscuit) and beer for a true shipboard meal. Generously serves four hungry sailors.

Answer 3

I know that pea soup is a French recipe.

Soupe aux pois