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I try to make a pea soup but always comes out like. I add more stock but it doesn't make a diff and taste watery. Any ideas?

asked by @oceanspeed almost 7 years ago

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4 answers 5077 views
23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added almost 7 years ago

Meant to Say that it comes out like baby food. Adding more stock makes it tastes watery but doesn't reduce the consistency of it at all.

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B6a74962 31fc 4e50 b866 0ea34483cfb8  fb avatar
added almost 7 years ago

Oceanspeed, can you provide your recipe?

Have you tried increasing the salt as you increase the water. Sometimes that's all it needs.

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23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added almost 7 years ago

It's a bit of a hit and miss one.
1 ltr of stock approximate
Put into a container and add 3/4 of peas
Dollop of cream along with seasoning

Put into a blender and no matter how long or hard I blend for it's like a porridge consistency.

If I add more stockit doesn't emulsify into it to thin it out

The peas are pre cooked and given to me by a restaurant where I work so I'm just adding after that if it males a difference?

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2b00435b fe24 44bb afe2 ad3364f28f79  1390710 10151917400148928 1193325941 n 1
added almost 7 years ago

SALT!!!! If you're not adding salt, the soup will taste bland.

Here's my recipe for Split Pea Soup:
Get a bag of split peas (16oz), small diced carrot, celery, and onion, mince one garlic clove, dried thyme, low-sodium chicken stock. First heat large pot on med-low with 2 tbsp unsalted butter, 1 tbsp olive oil. When butter stops singing, add onion, celery, and carrot, with a pinch of Kosher salt. Sweat for 10 minutes, add minced garlic, sweat 1 minute. Add split peas. Add a pinch of dried thyme, add 4 cups chicken stock and 1 cup water. Bring to boil, reduce to simmer, cover, and simmer for 45 minutes. Taste, add salt and pepper to taste. Serve chunky or blend for smooth consistency. Done.

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