Pea soup typically offers a thick consistency that derives from puréed 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 puréed 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.
Things you need
- Flour or cornstarch
- Double cream
Add puréed vegetables to thicken watery pea soup. Purée peas or other vegetables used in the soup such as carrots, onions and celery in a blender. Stir the puréed vegetables into the watery broth.
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.
Stir in a cream-based thickening agent such as butter or double cream. This can alter the taste and texture, as your pea soup will have a cream versus broth base and flavour.
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