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

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.

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:

> 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.
>
> 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" > wrote in
:

> 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.
>
> 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 wrote:
> "Kilikini" > wrote in
> :
>
>> 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" > 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

"Wayne Boatwright" > wrote in message
...
> On Sun 27 Mar 2005 07:18:46a, Kilikini wrote in rec.food.cooking:
>
>> 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.
>>
>> 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

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 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

> wrote in message
oups.com...
>
> 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

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

Dee Randall wrote:
> > wrote in message
> oups.com...
>>
>> 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
>
> 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

I've used it in bloody mary's.................. <g>

kili