I understand tat the problem with pulses is that they contain two sugars.
Efforts in hybridisation and GM to reduce the embarrassment factor have been
able to get of either but not both. Oversoaking and water changes reduces the
problem but also the flavour. Bugger.
Suggest - I'd use a smoked ham hock instead - stew it in the stock beforehand
and then skim the fat and recover the meat for the soup. I can't afford bullion
cubes (:-)) so I use the large veggie stock cubes' instead (they're about four
time the size and better flavour). And I'm sorry but some salt and black pepper
is essential! (Depending on the salt from the hock).
Andrew Fildes
afildes@xxxxxxxxxxxxx
www.soultheft.com
On 25/03/2012, at 4:08 AM, Ken Norton wrote:
> So, today's soup: Split-pea. One of my all-time favorite foods. I know you
> aren't supposed to overly soak them, but I've found that at least 12 hours
> of water soak with a couple of water changes does a nice job of reducing,
> uh, back-pressure? Of course, whatever gains in that department are made up
> for with the gobs of garlic I add. Oh well.
>
> One pound of split-peas, soaked for 16 hours, two water changes.
> Two medium onions, medium chopped.
> One pound of finely chopped ham.
> One cup finely chopped carrots.
> One large potato, chopped.
> Six cloves garlic, finely chopped. (or two tablespoons worth of garlic in a
> jar)
> One chicken bullion cube.
> Seasoning (no details given, varies depending on mood, creativity and
> cultural influence).
>
> Cook in crock pot till everything is purree.
--
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