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Old 04-23-2005, 10:35 PM   #11
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I regularly make split pea soup with dried split peas. I nvere soak.

As mentioned before, let the flavor of the broth and ham bone flavor the peas.
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Old 04-24-2005, 02:46 AM   #12
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On a side note to split pea soup, since everyone answered the soaking question...try adding a tablespoon of creamy peanut butter to the soup. It gives the soup a great creamy taste.
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Old 04-24-2005, 08:30 AM   #13
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Quote:
Originally Posted by htc
On a side note to split pea soup, since everyone answered the soaking question...try adding a tablespoon of creamy peanut butter to the soup. It gives the soup a great creamy taste.
Wow that sounds really good, I think I'll go find my peanut butter
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Old 04-25-2005, 12:39 PM   #14
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Does split pea soup freeze well? Thanks!
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Old 04-25-2005, 01:55 PM   #15
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Dry BEANS are easier to cook (IMO) when soaked, but more importantly, soaking helps remove the enzymes that make you FART!


But lentils and peas are better left unsoaked, so they can better absorb the flavor in the soup.

I have found that it freezes well.
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Old 04-25-2005, 03:35 PM   #16
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I freeze mine all the time with no problems.
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Old 04-25-2005, 05:23 PM   #17
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You may want to bind your soup by making a bit of roux, using the broth to turn it into a thin paste, and then stirring it into the soup. This will hold the vegetable solids in suspension and keep them from settling to the pan bottom.

If you use enough split peas, you don't have to bind the soup. But it's a good technique to learn. Besides, who can argue with "The Joy of Cooking"? That's where I learned the technique so many years past. :-)

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Old 04-25-2005, 06:26 PM   #18
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You can freeze it as long as your recipe does not include potatoes (my grandmother put potatoes in hers) because potatoes don't freeze well IMHO. I think they become watery and the texture becomes grainy.
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Old 04-25-2005, 07:31 PM   #19
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that's a good pt., devine. A lot of people will use potatoes in certain soups just to get that creaminess and/or a suspension.
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Old 04-27-2005, 09:22 AM   #20
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I freeze mine all the time, even with the potatoes. Also, I don't soak my peas first either and my soup is FULLY cooked in two hours, from start to finish.
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