Create the ideal texture for pea soup by adding the right ingredients.
The steaming goodness of sweet, salty pea soup creates a cascade of savory flavors on the tongue, but the soup can fall flat if it's too thin and watery. Too much water takes away from the flavor of the peas and the consistency of the soup. Incorporating additional mashed peas, thickeners and extra salt can fix thin pea soup quickly and create a thicker texture while preserving the flavors in the pot. Take your time when adding anything to the soup because too much of one ingredient can also ruin the soup.
Instructions
1. Add 4 tablespoons of cornstarch to a 5-quart pot of pea soup, along with 2 extra tablespoons of salt to jazz up the bland flavor of the cornstarch. Add 1 to 2 tablespoons of cornstarch to a smaller pot of soup, and then increase the amount if needed.
2. Allow the soup to simmer and continue cooking; this alone can help evaporate excess water. Continue stirring, and watch the soup gradually become thicker. Test the soup to see if you like the consistency.
3. Add 4 tablespoons of potato flour to a 5-quart pot of pea soup if it still isn't thick enough after adding cornstarch. Potato flour also has a bland taste, so add more salt or spices to enhance the flavor. Smaller pots may only need 1 tablespoon of potato flour. It all boils down to personal preference. Continue tasting the soup as you add small amounts of thickeners, and then add more if you feel the soup still isn't thick enough.
4. Add 1/2 cup of mashed peas to a 5-quart pot of pea soup to create an even thicker consistency if both the cornstarch and potato flour don't do the trick. This is totally optional, and a small pot may not need extra peas. Only add extra peas if the soup still isn't thick enough to satisfy your preferences.
5. Add more salt or spices and continually check the flavor until the soup tastes good enough to serve.
Tags: 5-quart soup, soup still, soup still thick, still thick, still thick enough
