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? <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