I made my first split pea soup today because someone gave me 4 pounds of split peas. The ratio was 1 lb. of dried split peas to 2 1/2 quarts total of rich chicken broth and water. It tastes wonderful. After I used an immersion blender, I found that it was not as thick as the split pea soups I have had, and it split after cooling. Anything I can do to make it thicker and not split?
Help with split pea soup...
- Thread starter karennoca
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janet-in-nc
Well-known member
I have never used the immersion blender on pea soup, just cooked it until the peas were dissolved.
It has always been thick, sometimes so thick it had to be thinned down. DId you cook it long enough?
It has always been thick, sometimes so thick it had to be thinned down. DId you cook it long enough?
I cooked for 1 1/2 hours as the recipe said, the peas were broken down,
however I think I might give it another 45 minutes this evening when I reheat prior to dinner, maybe that will thicken it more? I love the flavor and did not want to add anything else to it, such as potatoes or instant mashed potatoes as I read after a little Googling
however I think I might give it another 45 minutes this evening when I reheat prior to dinner, maybe that will thicken it more? I love the flavor and did not want to add anything else to it, such as potatoes or instant mashed potatoes as I read after a little Googling
Really well! After reheating, it did thicken and I loved the silky texture using immersion blender
then adding the fresh peas at the end to just heat them through. The silkiness of the soup with the added crunch of the fresh peas was great. Only flavors added were bay leaves and Herb De Provence, and a fresh mint garnish. I actually picked up this recipe from another foodie site, from a lady who is an accomplished and very creative home cook. The idea for the addition of the peas I picked up here.
then adding the fresh peas at the end to just heat them through. The silkiness of the soup with the added crunch of the fresh peas was great. Only flavors added were bay leaves and Herb De Provence, and a fresh mint garnish. I actually picked up this recipe from another foodie site, from a lady who is an accomplished and very creative home cook. The idea for the addition of the peas I picked up here.
The dried peas soften and break apart, but I used an immersion blender
to achieve a silky soup that I wanted. The soup did not stay emulsified. But as AngAK said that is normal, and when I reheated it came back together and got thicker. Today, it is even thicker, and I am having it for lunch right now. Yum! This time it stayed emulsified.
to achieve a silky soup that I wanted. The soup did not stay emulsified. But as AngAK said that is normal, and when I reheated it came back together and got thicker. Today, it is even thicker, and I am having it for lunch right now. Yum! This time it stayed emulsified.
