[at-l] Ham and Split Pea Soup

[janl2@xxxxxxxxxxxxxx (Jan Leitschuh)]

What if I ran the whole shebang thru a blender?
Would it then dry at the same rate?

Also, thinking a little cooking sherry would go well in the soup...
mmmm....

KarenS62@aol.com wrote:
>
> In a message dated 1/14/2003 9:07:52 AM Eastern Standard Time, janl2@mind=
spring.com writes:
>
> > Any reason this wouldn't rehydrate?
>
> I would scoop out the ham peices after cooking and dry it separately.  Th=
ey will dry at different rates and you could end up overcooking the soup pa=
rt in the drying process. The other benefit of that is you can start rehydr=
ating the ham early so it isn't too chewy. And actually, I would probably l=
eave out the ham totally , but I can't stand ham :)
>
> Soups can be a pain to dry because there is so much liquid. Measure the s=
oup before and after drying so you have a good idea of how much water you w=
ill need to add for reconstituion and then add another 10-15%.
>
> You might consider looking at Knoors instant soup or Bear Creek and using=
 that instead. Bear Creek has at least a half dozen flavors including Mines=
trone, Potato, tortilla, veggie chili and a couple others. They make 8 serv=
ing bags as well as big containers you can get at Sam's and they cook in 10=
 minutes.  They look expensive up front (on sale $4 - $5 for 8 servings), b=
ut a little goes a long way, they are packed with veggies and thats still o=
nly 50 cents per serving for real food.
>
> POG

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