Kitchen

[luvdoodles]

I made this Sunday in the crock, I followed the recipe on the bag, it was ok, but I felt it was missing something, not sure what. Do you add anything else to your recipe. I added a potato, carrots, onions, ham and a garlic clove. May this is what it is suppose to taste like, never made it before. I will finish the rest, it made quite a bit, but not sure if I would make it again.

[KLevineFan]

Did it need more flavor? Try using a ham bone next time, & part water, part vegetable or chicken broth/stock.

[greamy]

I always put several stalks of celery, cut up, in mine. Maybe it was just your taste buds that day. I am sure your soup was delicious. Split pea soup is so good when the weather is cold.

[evelyner]

I make it vegetarian, I add a few garlic cloves, an chopped onion and basil leaves. Pepper and salt to taste. I don't put the potatoes.

[RedTop]

I make split pea soup several times during the year, and yes it can be a pretty bland soup. I also use a lot of ham, potato, carrots, garlic, and onion, along with celery and add either red pepper flakes or chopped jalapeno (to taste). I never use a crock pot for this soup, but prefer the flavor and consistency that comes with stovetop heat. I do believe I get more flavor from the dried peas when they are boiled on the stove. I wait until the last 15 minutes to add salt and pepper to the soup.

I forgot that I also add a chicken or beef bouillon cube, and right before serving, I add 2-3 tablespoons of butter and let that melt into the soup.

[fthunt]

Was it too thin like too much water? Pea Soup should be rather thick. Clove garlic never gives me the 'kick' I'm looking for - I use garlic powder. Main Point: start with a big ham bone with lots of meat on it - this soup without chucks of ham doesn't make it for me.

Google for several recipe ideas and look for different spices and amounts used. Sounds like you need to 'kick it up'!

[camochef]

Homemade pea soup is one of my favorites. I add smoked sausage, un-smoked sausage and even hot dogs, all sliced, besides the ham and veggies. (potatoes, carrots, etc.). While its good that first day, its much better the remainder of the week when it really thickens up.

Before adding all the meats and veggies, I use an immersion blender to puree all the peas. other than that its low heat on the stovetop to simmer for hours with lots of stirring.

Enjoy!

Camo

[chickenbutt]

I do a pretty basic thing - mirepoix (sauté first), ham on bone, split peas (rinsed and drained), couple of bay leaves, water, and one packet of 'Crockery Gourmet for Pork' per bag of peas (even though I do not use a crock pot - I oven simmer in a Le Creuset pot).

The Crockery Gourmet seasonings have a lot of flavor. You don't even want to add one grain of salt. It's made by the 'Superior Touch' people who also make the 'Better Than Bouillon'.

OH, and one more thing - I never use as much water as they say. That's almost twice as much as it needs, IMO, because I like the soup rather thick. I don't puree it either, like some folks do. I like the texture of the carrots, peas, celery, onion.

[Sooner]

Sometimes a soup needs a splash (start with less than one tablespoon) of vinegar or lemon juice to ""brighten"" it.

[depglass]

I think you need the bone of a smoked pork product, ham bone or ham hocks or ham shanks. I've made it with just plain cut up ham and we didn't think the ham flavor came through.