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I am making Ham and Split Pea Soup, however I only have whole dried peas. Will the shell on the whole pea make the soup more difficult to digest? Will the shell spoil the flavor? Or is it just adding more fiber and holding the legume together giving the soup a different texture? Why do Chefs seem to prefer the split pea over the whole pea? |
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Whole peas will take longer to cook than split peas, but they won't ruin the soup. Split peas will also break apart more to thicken the soup, while whole peas will remain mostly intact. If you want a similar effect, you could use a stick blender to partially liquefy the soup after it's cooked. |
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Whole peas are better to use. When you reheat the soup does thicken. Considering the size of my soup pot and all the family that want some this is a better idea to use whole peas if you can find them. They are hard to find in my area |
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Today when I started my soup I discovered that I had not bought split peas but dried big peas. Yes they took longer, and they looked scarier with those gross little clear shell things attached but after I whizzed them with the stick blender, my soup looked just like it was supposed to. And I don't think that the taste changed one bit. So if you've bought the wrong peas, don't fret pet, just cook longer and whizz. The soup was delicious! |
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