can i thicken home made pea soup?

Answer 1

Yes, just add a tablespoon of flour.:)

Answer 2

The best way would be to use a stick blender for about 10 seconds (being careful if you have ham hocks or other bones in it). You don't want to blend all of the soup just a little bit to thicken it. If you don't have a stick blender you can use a regular blender just take about 2 or 3 cups out and blend then put back in to the soup.

One way to keep from having this problem next time you make pea soup is by using half whole peas and half split peas. The split peas will break down easier and thicken the soup.

Answer 3

1

Answer 4

I can honestly say that I've made this over 100 times both with and without meat. Cooked shredded chicken is good in it if you don't have any ham. Split Pea Soup 1LB (about 2 – ¼ cups) green or yellow split peas 6 cups chicken or vegetable stock 2 tablespoons butter 1 teaspoon salt 1 whole clove 1 medium onion, chopped 1 celery rib with leaves, shopped 1 small clove garlic, minced 1 carrot, chopped 1 small potato, unpeeled and diced 1 cup diced cooked ham Wash and sort the split peas. Put them in a 6-quart kettle with all the other ingredients except the ham. Bring to a boil. Lower the heat, cover the pot and simmer, stirring occasionally to keep the peas from sticking to the bottom of the pan, for 2 to 3 hours. The peas and vegetables should be very soft and begin to fall apart. The thicker part of the soup will tend to sink to the bottom of the pan and should be stirred up before serving, or you can puree the soup before serving. Stir in the ham about 5 minutes before serving. Yield: 6 to 8 servings

Answer 5

Mixing a little flour or cornstarch (which gives a smoother result) into milk, water or cream forms a roux paste which can be stirred into just about anything you need to thicken such as soup, gravy or a sauce that is taking a little too long to cook down. Just be sure to keep stirring as you introduce the roux as this prevents lumps forming in your soup, etc. You can even just mix a bit of the soup with flour or cornstarch to form the roux and minimize the effect on the flavor.

Answer 6

Using thickeners is for novices, use a stick blender to thicken, or strain some and reduce the liquid and add back . Thickeners just dilute the flavors Next time maybe less liquid for the recipe.

Answer 7

There is a classic method for split pea soup.
Mix equal amounts, by volume of floand butter. Not margarine. It must be mixed very well. It is rolled into small balls no larger than a marble and added to very hot soup.
Another classic for pea soup is sour cream.

Answer 8

If the potatoes I put in don't dissolve, I grab the box of instand potato flakes. Works like a dream. And no flour-y taste.

Answer 9

You can add flour as mentioned above, but you can also add a little of the mashed potato the one they sell in a box to prepare instead of flour.

Answer 10

Yes, I use a chopped potato, just made some. Flour does not congeal well.