Split Pea soup - help please!
Ok, so I decided to try split pea soup. I followed the recipe
it did not mention soaking the dried peas first so I didn't, just figured it wasn't necessary in this recipe since no mention. Now I'm beginning to wonder as it doesn't seem like they are getting soft. Is there any way to help them cook/soften or do I have to toss the nice batch? They are simmering (have been for 40 minutes). Any advise?
I never soak my split peas. You still have another 40 minutes to simmer, right? I think you'll be fine.
The recipe I use simmers the soup for a total of two hours, so I would imagine you can simmer your soup longer if need be.
dried peas and beans can vary in cooking time, it's not always cut and dry. they'll cook down eventually.
A word or two about soaking or par-boiling: I've gotten into the routine of par-boiling the split peas for five minutes and then let them stand in the pot covered for an hour. I then get rid of this first water and proceed to prepare the soup. I find that this method seems to make the split pea soup less flatulent.
Now a word or two about the split peas getting soft. I've found that when I make a vegetarian split pea soup that the split peas don't seem to become smooth, even after 1-1/2 hours of cooking. I find that I need to puree the soup in a food processor to achieve the smoothness. I've subsequently found that when I make the soup with ham hocks, the split peas do achieve a smoothness after a reasonable amount of cooking time. I'm wondering if the fat in the ham hocks somehow allows the split peas to attain the required smoothness.