- 41
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- Joined Feb 19, 2003
Every time I've made split pea soup, which is about three times, it has hints of a kind of burned taste. I didn't burn it any of those times.
Any idea what this is and how to remedy it?
The recipe I'm using is:
I just wash and rinse the peas. I haven't picked any of the peas out. I didn't see an obviously bad ones. Then I add water, bring them to a boil, reduce to a simmer, and cook until the peas disintegrate into a smooth consistency (relatively smooth, I don't strain or put them in a blender.) I usually add salt and pepper after a while, and garlic cloves, diced onion, and maybe carrots towards the end, but the burned flavor is there before I add them.
Any idea what this is and how to remedy it?
The recipe I'm using is:
I just wash and rinse the peas. I haven't picked any of the peas out. I didn't see an obviously bad ones. Then I add water, bring them to a boil, reduce to a simmer, and cook until the peas disintegrate into a smooth consistency (relatively smooth, I don't strain or put them in a blender.) I usually add salt and pepper after a while, and garlic cloves, diced onion, and maybe carrots towards the end, but the burned flavor is there before I add them.