Split Pea Soup has been served at the Diner before, nothing new but always hearty and delicious. In the January 2011 edition of Food Network Magazine, there is a recipe for a crock pot version of split pea soup. Great, I thought, I can let it cook all day, run errands and not worry about a pot burning on a flame on the stove.
So I tried it. Some ham from Christmas (don’t worry, was frozen then thawed), simple split peas; some carrots, onions; a little seasoning and some water and let it go.
The recipe called for 6 – 8 hours on low, so I modified slightly and let it cook the first hour on high, then switched to low. After seven hours of cooking, it smelled right but didn’t quite look right. I checked the peas, hard as rocks. “Plan B” was served at the Diner that night, the split pea soup would have to wait.
So I tried it. Some ham from Christmas (don’t worry, was frozen then thawed), simple split peas; some carrots, onions; a little seasoning and some water and let it go.
The recipe called for 6 – 8 hours on low, so I modified slightly and let it cook the first hour on high, then switched to low. After seven hours of cooking, it smelled right but didn’t quite look right. I checked the peas, hard as rocks. “Plan B” was served at the Diner that night, the split pea soup would have to wait.
The next morning I put the crock pot contents in a stock pot and on the stove top. Within an hour, split pea soup was ready to serve – at 9:30 AM.
The moral of the story, the most convenient way is not always the most effective way. Or was it something else….
Ah yes....split pea soup - the breakfast of champions!
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