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Hi Manella, I didn't hear my computer chime! 1) I couldn't find icing sugar here. Sounds like it's fine p sugar. Could I put it in blender or wait until I go to the big city? 2) Made split pea soup the other night, gave up on repairing it. This one I couldn't get rid of what seemed to be a metallic aftertaste. Decided it must have been the first-time-used Kitchen Basics broth ("Heart Healthy" - bleah I say) in one of those shelf-stable boxes. I'll be making the soup fairly soon and will get the recipe to you. This time, all I can say is: 16 oz pkg s peas, abt 9 c. total broth and/or water (wish I'd used just water, definitely will never use one of those boxes again), chopped potatoes and carrots and celery (dump in after peas have cooked awhile, add water as needed after 7 c to begin), dry mustard (a lot), thyme, and kosher salt. If not for the metal taste, the mustard made it great. I gave up keeping track of ingred because I kept adding more and more spices. Hope this helps - dry mustard is now my big spice for s pea soup! Next time, I'll first put it in my recipe box so you can read it more easily.

Posted: Dec. 12, 2012 9:17 pm
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