Last Thursday I tried the Split Pea soup from Lacy at Razor Family Farms. I've had the best time reading about her chickens and adventures.
I skipped the whole chicken part and added the regular dark mustard in the soup, leaving out the dried mustard at the end, but it was WONDERFUL! The only thing I didn't like was once the peas bust and get mushy the skin hangs around and has a texture I don't care for. Anybody know how to solve this? Maybe the soaking would have helped? It's a no soak recipe, but I could soak them. Soup cookers? any ideas??
7 comments:
Mmmmm - looks yummy . . . and I don't care for split pea soup. One of those things I refused to eat as a kid. Maybe I should give it an 'adult' try *s* No suggestions on the skin dilema.
I don't have any suggestions either. I love split pea soup but DH doesn't so I only get it if it's available at a restaurant when we eat out.
I often make pea soup, never soak them. Did you use split peas or whole ones? Were they good and done? It can be hard to keep enough water on them to cook well done. I grate in some raw potato at the end and when it is cooked the soup will be thick. You might try using a potato masher at that point.
I love split pea soup and think it is totally cool that you tried it. I've never had trouble with the skins but sticking it in the food processor might solve the problem.
Give it a try and let me know so I can try too!!
:)
Thank you for giving my Razor-made recipe a try! You totally rock like KISS!
Blessings!
Lacy
I love split pea soup and never had problems with the skins, so I don't have any suggestions for you. Your pot of soup look really yummy.
Looks yummy. I know I buy my split peas dried at the Indian store, and soak them first before cooking - or cook a little bit extra time. No skins to worry about.
Hello there.
Yes I soak my split peas for a night before I cooke my soup.
When you still have trouble with the skins, it is possible that you have old peas.
It is an old recepy from Holland.
We call it erwtensoep when it is fresh and the next day we call it snert. Enjoy your soup.
Greetings from Holland. Janny Schoneveld
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