Please help me thicken my soup!

Twinny99

More peas

horsechestnut

Heat up the soup, then blend cornflour with a little water and add it to the hot soup, stirring all the time.
One rounded tablespoon of cornflour should thicken at least a pint of soup. Start with half this amount and add until you get the desired thickness.

Emuchops

Sprinkle instant mash powder in (whilst soup is hot) until its the right consistency

daska

More peas, even a can of 'nice' mushy peas, whizzed up. Potato might not taste right.

valk_scot

mwa wrote: »

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!

How much water did you put in it? If I used 600g of split peas in my stock pot I'd be carving the soup out in lumps....

valk_scot

Oh right...you're not using dried peas, you're using frozen ones. And the recipe doesn't give the water quantity, does it. I think you've got too much stock to too few peas. Cook some more peas and blitz the whole lot together.