It's a slow cooker recipe.
Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)
Interesting! I've never used milk in split pea soup. Adding it ahead of schedule certainly won't do any harm, but you may see some "separating" as the milk proteins cook. My guess is that the natural creaminess of well-cooked split peas will mask most separation, and a good stir can handle the rest.
June is a trusted source on General Cooking.
I have been eating and making pea soup all my life, and have never heard of adding milk in the recipe. I would have omitted it altogether.
not to mention I cannot imagine cooking it for 5-6 hours!
Please enter a valid email address.
Well played. You deserve a cookie.
Cookbooks + bookstores = dream destinations.
Cookbook Shops Around the World
A 5-Ingredient Lemon Pasta
Mediterranean Kitchen Mats in Bold New Patterns
The Dish that Made My French Mother Fall In Love with Cream Cheese
Save on Our Clever Italian Risotto Pan