Green Pea Soup

Dee Randall said:

I plan to make some dried green pea soup today the usual way: a pound
of green peas, few quarts of water, couple of carrots and an onion,
and add the dried mustard that a poster suggested to make it creamy.

If the poster is reading this, I'm wondering if he/she adds about 2
teaspoons to this amount of peas.

Are there any dried herbs I could add to this? I sometimes use a
vegetable herbal base which darkens the pea soup to an unhealthy
looking dark greyish-brown and I like the taste, but don't want to do
this today; I want to try the dried mustard and see how it looks.

Thanks,
Dee

I like thyme in my pea soup, but I haven't had any so I've been using sage.
I don't know if dried mustard makes it creamy. Hmm. Never heard of that.

I just cook the peas down to mush and that seems to work for me. I chop up
celery, onion and carrots so finely that they practically dissolve in the
cooking process as well. Oh, I also add LOTS of garlic - again, chopped
finely.

What are you using for stock? Have any ham bones or smoked ham hocks
around? I always boil the bones with garlic, celery, onion, carrots, salt
and pepper and then strain it, reserving what meat there is left. Then I
add my peas, fresh onion, carrots, celery and the garlic and whatever
seasonings. I'd say from this point it takes about 2 - 3 hours, simmering.

No complaints yet. Oh, wait, my neighbors kids didn't like it, but that's
not unusual for 8 year olds. :-)

kili

On Sun 27 Mar 2005 07:18:46a, Kilikini wrote in rec.food.cooking:

Quoted message said:

Dee Randall said:

I plan to make some dried green pea soup today the usual way: a pound
of green peas, few quarts of water, couple of carrots and an onion,
and add the dried mustard that a poster suggested to make it creamy.

If the poster is reading this, I'm wondering if he/she adds about 2
teaspoons to this amount of peas.

Are there any dried herbs I could add to this? I sometimes use a
vegetable herbal base which darkens the pea soup to an unhealthy
looking dark greyish-brown and I like the taste, but don't want to do
this today; I want to try the dried mustard and see how it looks.

Thanks,
Dee

I like thyme in my pea soup, but I haven't had any so I've been using
sage. I don't know if dried mustard makes it creamy. Hmm. Never heard
of that.

I just cook the peas down to mush and that seems to work for me. I chop
up celery, onion and carrots so finely that they practically dissolve in
the cooking process as well. Oh, I also add LOTS of garlic - again,
chopped finely.

What are you using for stock? Have any ham bones or smoked ham hocks
around? I always boil the bones with garlic, celery, onion, carrots,
salt and pepper and then strain it, reserving what meat there is left.
Then I add my peas, fresh onion, carrots, celery and the garlic and
whatever seasonings. I'd say from this point it takes about 2 - 3
hours, simmering.

No complaints yet. Oh, wait, my neighbors kids didn't like it, but
that's not unusual for 8 year olds. :-)

kili

In addition to cooking it down well, I put about 1/3 to 1/2 of it in the FP
and give it a whirl.

--
Wayne Boatwright
____________________________________________

Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974

"Kilikini" <[email hidden]> wrote in
news:[email hidden]:

Quoted message said:

Dee Randall said:

I plan to make some dried green pea soup today the usual way: a
pound of green peas, few quarts of water, couple of carrots and an
onion, and add the dried mustard that a poster suggested to make
it creamy.

If the poster is reading this, I'm wondering if he/she adds about
2 teaspoons to this amount of peas.

Are there any dried herbs I could add to this? I sometimes use a
vegetable herbal base which darkens the pea soup to an unhealthy
looking dark greyish-brown and I like the taste, but don't want to
do this today; I want to try the dried mustard and see how it
looks.

Thanks,
Dee

I like thyme in my pea soup, but I haven't had any so I've been
using sage. I don't know if dried mustard makes it creamy. Hmm.
Never heard of that.

I just cook the peas down to mush and that seems to work for me. I
chop up celery, onion and carrots so finely that they practically
dissolve in the cooking process as well. Oh, I also add LOTS of
garlic - again, chopped finely.

What are you using for stock? Have any ham bones or smoked ham
hocks around? I always boil the bones with garlic, celery, onion,
carrots, salt and pepper and then strain it, reserving what meat
there is left. Then I add my peas, fresh onion, carrots, celery and
the garlic and whatever seasonings. I'd say from this point it
takes about 2 - 3 hours, simmering.

No complaints yet. Oh, wait, my neighbors kids didn't like it, but
that's not unusual for 8 year olds. :-)

kili

Tarragon?

--
No Bread Crumbs were hurt in the making of this Meal.
Type 2 Diabetic 1AC 7.3, 5.5, 5.6 mmol
Continuing to be Manitoban

Monsur Fromage du Pollet said:

"Kilikini" <[email hidden]> wrote in
news:[email hidden]:

Quoted message said:

Dee Randall wrote:
I like thyme in my pea soup, but I haven't had any so I've been
using sage. I don't know if dried mustard makes it creamy. Hmm.
Never heard of that.

I just cook the peas down to mush and that seems to work for me. I
chop up celery, onion and carrots so finely that they practically
dissolve in the cooking process as well. Oh, I also add LOTS of
garlic - again, chopped finely.

What are you using for stock? Have any ham bones or smoked ham
hocks around? I always boil the bones with garlic, celery, onion,
carrots, salt and pepper and then strain it, reserving what meat
there is left. Then I add my peas, fresh onion, carrots, celery and
the garlic and whatever seasonings. I'd say from this point it
takes about 2 - 3 hours, simmering.

No complaints yet. Oh, wait, my neighbors kids didn't like it, but
that's not unusual for 8 year olds. :-)

kili

Tarragon?

I've thought of that too, Senor Fromage, but I don't have any of that
either. My spice/herb supply is really limited to hot curries and peppery
things. TFM had no basil or oregano in his larder when I moved in. He
seriously needed some help. :~)

kili

"Kilikini" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Dee Randall said:

I plan to make some dried green pea soup today the usual way: a pound
of green peas, few quarts of water, couple of carrots and an onion,
and add the dried mustard that a poster suggested to make it creamy.

If the poster is reading this, I'm wondering if he/she adds about 2
teaspoons to this amount of peas.

Are there any dried herbs I could add to this? I sometimes use a
vegetable herbal base which darkens the pea soup to an unhealthy
looking dark greyish-brown and I like the taste, but don't want to do
this today; I want to try the dried mustard and see how it looks.

Thanks,
Dee

I like thyme in my pea soup, but I haven't had any so I've been using
sage. I don't know if dried mustard makes it creamy. Hmm. Never heard of
that.

I just cook the peas down to mush and that seems to work for me. I chop
up celery, onion and carrots so finely that they practically dissolve in
the cooking process as well. Oh, I also add LOTS of garlic - again,
chopped finely.

What are you using for stock? Have any ham bones or smoked ham hocks
around? I always boil the bones with garlic, celery, onion, carrots, salt
and pepper and then strain it, reserving what meat there is left. Then I
add my peas, fresh onion, carrots, celery and the garlic and whatever
seasonings. I'd say from this point it takes about 2 - 3 hours,
simmering.

Quoted message said:

Quoted message said:

I sometimes use a
vegetable herbal base >>

as a stock. But it turns pea-soup to a very ugly color.

I could use a little pancetta, but I doubt it that I will use it. I'll save
it for another dish. I don't like the taste of meat in soups, generally
speaking; it gives me an up-chuck feeling. I do eat meat, being married to
a meat-eater, but I prefer fish.

Thanks to those who suggested tyme and/or tarragon. I'll decide between the
two when I put it on -- probably tarragon.

Dee

"Wayne Boatwright" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

On Sun 27 Mar 2005 07:18:46a, Kilikini wrote in rec.food.cooking:

Quoted message said:

Dee Randall said:

I plan to make some dried green pea soup today the usual way: a pound
of green peas, few quarts of water, couple of carrots and an onion,
and add the dried mustard that a poster suggested to make it creamy.

If the poster is reading this, I'm wondering if he/she adds about 2
teaspoons to this amount of peas.

Are there any dried herbs I could add to this? I sometimes use a
vegetable herbal base which darkens the pea soup to an unhealthy
looking dark greyish-brown and I like the taste, but don't want to do
this today; I want to try the dried mustard and see how it looks.

Thanks,
Dee

I like thyme in my pea soup, but I haven't had any so I've been using
sage. I don't know if dried mustard makes it creamy. Hmm. Never heard
of that.

I just cook the peas down to mush and that seems to work for me. I chop
up celery, onion and carrots so finely that they practically dissolve in
the cooking process as well. Oh, I also add LOTS of garlic - again,
chopped finely.

What are you using for stock? Have any ham bones or smoked ham hocks
around? I always boil the bones with garlic, celery, onion, carrots,
salt and pepper and then strain it, reserving what meat there is left.
Then I add my peas, fresh onion, carrots, celery and the garlic and
whatever seasonings. I'd say from this point it takes about 2 - 3
hours, simmering.

No complaints yet. Oh, wait, my neighbors kids didn't like it, but
that's not unusual for 8 year olds. :-)

kili

In addition to cooking it down well, I put about 1/3 to 1/2 of it in the
FP
and give it a whirl.

Quoted message said:

Wayne Boatwright

I do this too, but I just mash the peas up agains the pot with a heavy fork.
It's a terribly gloomy day here in northwestern VA.
Dee

Dee Randall said:

I plan to make some dried green pea soup today the usual way: a pound

of

Quoted message said:

green peas, few quarts of water, couple of carrots and an onion, and

add the

Quoted message said:

dried mustard that a poster suggested to make it creamy.

If the poster is reading this, I'm wondering if he/she adds about 2
teaspoons to this amount of peas.

Are there any dried herbs I could add to this? <snip>

Ham adds a great flavor to split pea soup. Since you probably don't
have a ham bone in the fridge you could use smoked ham hocks which do
very well. I usually use the ham hocks and put them in at the
beginning. Another good meat addition is Polish sausage (about a cup
sliced) which also adds a nice flavor (unless of course you want the
soup vegetarian). If using sausage, add during the last 20 minutes of
cooking.

Bay leaf is good with pea soup; one leaf is all you need. Also if you
have it handy, a small amount of chopped celery (about 1/2 cup) boosts
the flavor.

Mac

<[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Dee Randall said:

I plan to make some dried green pea soup today the usual way: a pound

of

Quoted message said:

green peas, few quarts of water, couple of carrots and an onion, and

add the

Quoted message said:

dried mustard that a poster suggested to make it creamy.

If the poster is reading this, I'm wondering if he/she adds about 2
teaspoons to this amount of peas.

Are there any dried herbs I could add to this? <snip>

Ham adds a great flavor to split pea soup. Since you probably don't
have a ham bone in the fridge you could use smoked ham hocks which do
very well. I usually use the ham hocks and put them in at the
beginning. Another good meat addition is Polish sausage (about a cup
sliced) which also adds a nice flavor (unless of course you want the
soup vegetarian). If using sausage, add during the last 20 minutes of
cooking.

Bay leaf is good with pea soup; one leaf is all you need. Also if you
have it handy, a small amount of chopped celery (about 1/2 cup) boosts
the flavor.
Mac

That's it! I had forgotten -- it's bay leaf I have used -- thank you! I
knew there was something, I just couldn't remember what I had used
previously -- ah, a senior moment for a senior.
Has anyone ever used celery seed in a dish when they are out of celery? Just
for the flavor, of course.
Dee