Do i need to puree split pea and ham soup after its cooked?
While all the others tips are very helpful, I am a former chef from Canada and make both yellow nad green split pea soups, I have found when you doing the pork hock/ham hock if you puree 1/3 of the soup and add it back with the ham pieces, when it is cold it will not separate into liquid and solids, the pureed part keeps it in one form. I always add a bit of starch to bring it together and it also will aid it in not splitting, and when you reheat the other portions there is less likelihood of it scorching on the bottom, I heat mine in the microwave to be sure.
