This is pretty much my recipe too, except for the parsley. I make it every time I cook a ham; last time I used whole dried green peas which I soaked overnight first. I understand if you soak the peas overnight, then discard the soaking water, the "aromatic aftereffects" are much reduced (I've found this soup to be very fibrous though, which is a Good Thing as I get older).
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chiming
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Date: 2014-01-02 05:05 pm (UTC)From:I make it every time I cook a ham; last time I used whole dried green peas which I soaked overnight first.
I understand if you soak the peas overnight, then discard the soaking water, the "aromatic aftereffects" are much reduced (I've found this soup to be very fibrous though, which is a Good Thing as I get older).