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Registered
Join Date: Oct 2011
Location: Edmonton Canada
Posts: 5,970
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How do you avoid stunted pea soup....
Do you have any idea other than using a blender to get pea soup smooth?
Last night I put the dried green peas in cold water and started cooking them early this morning in the slow cooker. After over 6 hours on high heat the peas are still crunchy. I am assuming that restaurants(the better ones anyway) blend their peas with a blender because their pea soup is smooth? Any ideas?
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