Salut!
Using a hambone left over from the holidays, I made some split pea soup. The problem is that, deviating from the recipe, I added ham as well as the hambone.
Now, the soup is so meaty it is quite overwhelming- at room temperature the liquid turns into jelly.
I tried adding a few glugs of lemon juice but that doesn't seem to have helped. Does anyone have any suggestions?
Best Answer
It sounds like you rendered too much gelatin into the soup, a couple easy fixes are to either: