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Please help me thicken my soup!

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  • zfrl
    zfrl Posts: 641 Forumite
    Part of the Furniture Combo Breaker
    I always take a couple of spoonfuls out & puree before adding back.
    :cool:
    "You have enemies? Good. That means you've stood up for something, sometime in your life." Winston Churchill
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  • mwa
    mwa Posts: 364 Forumite
    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
  • 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 :confused: You could cook some more peas and add them :D

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

    Penny. x
    :rudolf: Sheep, pigs, hens and bees on our Teesdale smallholding :rudolf:
  • 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
    anguk Posts: 3,412 Forumite
    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.
    Dum Spiro Spero
  • pol
    pol Posts: 643 Forumite
    Part of the Furniture Combo Breaker
    I usually add a couple of dollops of mash, it thickens it and makes it more creamy tasting.

    pol
    37 mrstwins squares, 6 little bags, 16 RWB squares, 1 ladies cardi, 4 boobs, 20 baby hats, 4 xmas stockings, 1 scarf, 4 prs wristwarmers
  • Less Pee. (:D)
  • mwa
    mwa Posts: 364 Forumite
    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!
  • i thicken lots of things with a beurre manie(sp?)...equal quantities of flour and butter mixed to a paste....
  • PasturesNew
    PasturesNew Posts: 70,698 Forumite
    Part of the Furniture 10,000 Posts Name Dropper Photogenic
    I'd make up some mushy peas from dried peas - and add those in.
    Or some mash.
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