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Help! I put too much water in my homemade split pea soup!

And now the peas are done but the soup is too thin. If I thickened it with flour and water would that ruin it? Thank You!

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  1. You might try instant potato flakes or even diced potatoes. The starch will of course help to thicken and many pea soup recipes call for potatoes.
    Good luck!

    2 Replies
    1. re: monavano

      Yep. I second this. You can tamp the soup with a hand masher at the end if you do not want potato chunks. It will mash the potatoes and some peas and thicken it right up. Be sure to check the salt after the potatoes cook. They suck salt up.

      1. re: Sal Vanilla

        Potatoes definitely do not suck up salt. So don't worry about your seasoning.

        They do definitely thicken. I'd add them.

    2. just turn the heat up a bit and simmer some of the water off. I like split pea soup best when some of the peas dissolve.

      1. strain the solids into a chinois, drain out the liquid and reduce that. if it's already pretty mushy, just cook it down.

        adding potatoes will work too.

        1 Reply
        1. re: hotoynoodle

          Heehee -- which gives marymac the choice of A or B or c)all of the above.

          ;)

        2. Strain off the peas. Keep the liquid. Add the amount of liquid back to the peas until you get the consistency you want. Keep the rest of the 'pea water' if you want for something else. Forget the flour. You'll ruin the soup. It would taste like raw flour.
          Or if you have time/energy you could add a couple of peeled diced potatoes to thicken the soup. When they have basically disintegrated use your stick blender.

          1 Reply
          1. re: Puffin3

            I like the suggestions to add potatoes or strain off the peas and cook down the remaining liquid, but adding flour doesn't have to ruin the taste of the soup. If the OP uses a well-prepared roux there won't be any problem.

            In fact, if the OP cooks the roux longer before adding it to the soup, the browning would be appropriate addition to a pea soup. A fter all, a dark brown roux -- sometimes almost black -- is the backbone of gumbo.

          2. I'd just reduce it. If the peas fall apart it's no big deal. It should taste pretty much the same.

            DT