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Split pea soup update
My thanks to those who have responded so far to my split pea soup dilemma. [For those of you who are just joining the drama in progress, it spent 26 hours in a crockpot and turned an unappetizing shade of brown.]
I have discovered a few more cooking tips:
1) If you have no ham hocks for flavoring split pea soup, do NOT substitute Genoa salami. I don't think that the salami turned the soup brown as the salami itself remains brown, but mouthfuls of flavorless salami do not benefit the overall soup experience.
2) If your split pea soup turns brown, do NOT try to remedy the situation with green food coloring. Even the dog backs away from the result.
I have discovered a few more cooking tips:
1) If you have no ham hocks for flavoring split pea soup, do NOT substitute Genoa salami. I don't think that the salami turned the soup brown as the salami itself remains brown, but mouthfuls of flavorless salami do not benefit the overall soup experience.
2) If your split pea soup turns brown, do NOT try to remedy the situation with green food coloring. Even the dog backs away from the result.
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