Pea soup should have a hearty consistency.
Pea soup typically offers a thick consistency that derives from pureed peas, broth, vegetables and ham. Watery pea soup, resulting from the addition of too much water or stock lends itself to an easy fix. Thickening agents such as pureed vegetables, flour or cream-based products change the texture of the soup from watery to thick by condensing the excess water. Choose from an array of ingredients and methods of thickening pea soup.
Instructions
1. Add pureed vegetables to thicken watery pea soup. Puree peas or other vegetables used in the soup such as carrots, onions and celery in a blender. Stir the pureed vegetables into the watery broth.
2. Mix 1-1/2 tsp. of flour or cornstarch with 3 tsp. of water, stock or milk in a bowl. Stir the mixture until a smooth consistency forms. Pour and stir the mixture into your watery pea soup to thicken it. Repeat the process until the soup reaches your desired thickness.
3. Stir in a cream-based thickening agent such as butter or heavy cream. This can alter the taste and texture, as your pea soup will have a cream versus broth base and flavor.
Tags: pureed vegetables, water stock, watery soup