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From: reid@glacier.ARPA (Brian Reid)
Newsgroups: net.cooks
Subject: Re: Split Pea & Ham Soup
Message-ID: <3320@glacier.ARPA>
Date: Sun, 19-Jan-86 03:25:27 EST
Article-I.D.: glacier.3320
Posted: Sun Jan 19 03:25:27 1986
Date-Received: Tue, 21-Jan-86 07:06:43 EST
References: <856@hou2d.UUCP> <269@drutx.UUCP>
Reply-To: reid@glacier.UUCP (Brian Reid)
Organization: Stanford University, Computer Systems Lab
Lines: 24


I've been playing with pea and bean soups this weekend. I find that soaking
the peas too long before cooking them makes the soup bland, because the peas
take in too much of the plain soaking water and not enough of the flavored
cooking water.

If I started from the Joy of Cooking recipe, I would double the number of
onions and also I would make sure they were chopped very fine. I would add
all of the optional seasonings except the sugar. I know this sounds zany,
but instead of stirring in 2 tablespoons of flour like the recipe calls for,
I would stir in 1/4 cup of instant mashed potato flakes. At the end I would
add several shakes of chinese pepper oil and a tablespoon or two of cognac.

Also, don't use turkey or a ham bone, as the book suggests: use a meaty
fresh ham hock instead of a bone, and after the meat has cooked soft,
pull the bones, remove the meat from them, cut it up, and put the meat back
into the soup.

In a few minutes I'll post my recipe for split pea soup. I've really been in
overdrive making legume soups this weekend, and the recipe is fresh in my
mind.
--
        Brian Reid      decwrl!glacier!reid
        Stanford        reid@SU-Glacier.ARPA