Please help me thicken my soup!

zfrl

I always take a couple of spoonfuls out & puree before adding back.

mwa

Hello,

I am new to soup making and last night made a big vat of pea and ham soup. I followed the recipe (Marco Pierre-White) to the letter but my soup turned out very watery. This morning I drained off as much water as I could (as the puree at the bottom had separated a bit) but it is still too watery.

Does anyone know how I can salvage it as it's got a whole gammon knuckle and bag of peas in it aswell as the expensive stock ingredients I forked out on - it just needs to be thickened up a bit I think.

Many thanks!
MWA

Penelope_Penguin

mwa wrote: »

Hello,

I am new to soup making and last night made a big vat of pea and ham soup. I followed the recipe (Marco Pierre-White) to the letter but my soup turned out very watery. This morning I drained off as much water as I could (as the puree at the bottom had separated a bit) but it is still too watery.

Does anyone know how I can salvage it as it's got a whole gammon knuckle and bag of peas in it aswell as the expensive stock ingredients I forked out on - it just needs to be thickened up a bit I think.

Many thanks!
MWA

Can you give a link to the recips, or list the quantities you used You could cook some more peas and add them

Do you mind my asking why was the stock expensive Many OSers make it from a left-over chicken carcase.

Penny. x

westcoastscot

Hi, don't know that particular recipe but when I make pea and mint soup it separates and looks thin, but once liquidised is thick and creamy - you could try that - or if it's really thin cook again with a couple of handfuls of split peas in?

anguk

If I've made soup and it's a bit watery I normally cheat by putting some cornflour in. Just mix about a tablespoon of cornflour with a little cold water then add it to the soup when you reheat it, it thickens up as it heats up.

pol

I usually add a couple of dollops of mash, it thickens it and makes it more creamy tasting.

pol

MUMMYTO2BOYS

Less Pee. (:D)

mwa

Thanks all - I made a stock out of a 750g gammon joint, 1 stick of celery, 1 carrot, 1 onion and a bay leaf. Then I added 600g peas to the stock along with the cut gammon and pureed it all.

I did wonder about adding potato but wasn't sure if it would alter the taste - mind you it is pretty inedible now anyway so may as well try!

marmalize

i thicken lots of things with a beurre manie(sp?)...equal quantities of flour and butter mixed to a paste....

PasturesNew

I'd make up some mushy peas from dried peas - and add those in.
Or some mash.