I used to eat what I referred to as, "Pea Soup over 70 years ago and I recently thought that I would have a go at cooking it.
I put a bacon hock in soak overnight and also a packet of split peas in soak.
I then put the bacon hock in water and bought it to the boil, bunged in a couple of onions cut up roughly and a few carrots treated the same way. An hour or so into the exercise I put the split peas in and then started the problem because however long I simmered the mixture the split peas refused to disintegrate or go soft.
After close on eight hours I gave up and liquidised it.
My grandmother and my mother cooked this soup with no trouble so pleas, what have I done wrong?
I put a bacon hock in soak overnight and also a packet of split peas in soak.
I then put the bacon hock in water and bought it to the boil, bunged in a couple of onions cut up roughly and a few carrots treated the same way. An hour or so into the exercise I put the split peas in and then started the problem because however long I simmered the mixture the split peas refused to disintegrate or go soft.
After close on eight hours I gave up and liquidised it.
My grandmother and my mother cooked this soup with no trouble so pleas, what have I done wrong?