I recently failed to make green split pea soup, because the plague of uncookability that’s affected GSPs across the world for the past few years has now affected the last bastion (as far as I know), of GSPs that perform properly in the pan** – the organic supply from Canada.
**Which is to say they absorb water, soften, swell, and collapse into a thick, silky-smooth mush, to which you then add more water to get your preferred consistency. Instead, they break down into inedible green grit, which thickens the liquid not at all and just lurks balefully at the bottom of the pan. Adding flour will thicken it, and it will look like pea soup, but it won’t taste like it.
So I gave up and made split red lentil soup, instead. And that didn’t work either. However, it turned out that this was my fault, after I’d had time to think.
I’d not made it for some years, having become obsessed with getting edible pea soup which, admittedly, I prefer and, being used to making it in a much smaller pan, I failed to scale up the recipe sufficiently, the result being a thin and not very tasty soup.
I decided to put that right.
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