Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)
HalfPint is a trusted home cook.
Ground pepper doesn't dissolve and it will always sink to the bottom of the soup. But if you want it to be less noticeable, I would use finely ground pepper, or ground your own. This way it be less noticeable to eyes and tongue (in terms of feel, not flavor).
pierino is a trusted source on General Cooking and Tough Love.
As HalfPint noted, ground pepper simply is not soluable. One approach might be to tie whole pepper corns in a cheese cloth sachet.
Lisanne is a trusted home cook.
I put a small handful of whole peppercorns in a teaball and simmer that, rather than using ground.
It's not a problem, just give it a stir before serving.
Cynthia is a trusted source on Bread/Baking.
Pepper is plant-based and can't dissolve, whereas salt is a mineral crystal and can. I also use the teaball approach often.
When preparing soups or sauces traditionally you will use a sachet, which is a bundle of spices wrapped in cheesecloth, allowed to float for a period of time before you remove it and the product is finished. You could use a satchet, you can grind your peppercorns finer, and assuming you were using black, try a white peppercorn. The texture of the matured berry will be finer because it has had the outer shell removed. A spice grinder will get your peppercorns fine ground, but a mortar and pestle will turn them to dust then making it as close to water soluble as you will get.
Please enter a valid email address.
Well played. You deserve a cookie.
Don't just choose any Parmesan.
A 5-Ingredient Lemon Pasta
The Dish that Made My French Mother Fall In Love with Cream Cheese
Mediterranean Kitchen Mats in Bold New Patterns
Genius Sautéed Mushrooms
Save on Our Clever Italian Risotto Pan