Dear Ellen,
The pea soup recipe was sitting right by my desk. Oops. I should add that I don't usually do the thickening part; I count on my not having sufficiently strained the fat of the ham out. In other words, I leave a teeny bit of fat for flavor. The soup still thickens nicely if you let it boil up several times. This is a great recipe to do when you're home all day. I tried it in the crockpot, as I said, and something baaaaad happened.
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