"Kilikini" > wrote in message
.. .
> Dee Randall wrote:
>> 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.

>> 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