Help Me Save My Pea Soup

[Haggis]

Last night I made an enormous batch of pea soup. I am usually quite successful with pea soup. Normally I use green split peas, however last night's was made with yellow split peas. I used three 1lb packages of yellow split peas and one 1lb package of dried whole green peas (which I pre-soaked). As a guidline for how much water to add, I went by the yellow peas' package directions for soup. Their recipe called for 3 quarts of water per lb which I thought was rather high. In fact a quick 'net search for pea soup recipes ranged from between 6 and 10 cups per lb of split peas, so I knew I was adding 2 cups per/lb more than the highest amount called for. Nevertheless, I reasoned that the manufacturer knew what they were doing, and that maybe yellow split peas could tolerate more water than the green variety (which I mostly doubted). I added a large quantity of chopped celery carrots onions and garlic. I did not add any water with the pound of dried soaked whole peas in mind, just the 9 quarts that the package allowed for the split yellows. I simmered for 3 and a half hours. The result? A thin, watery, almost broth-like consistency, not the thick hearty consistency I am used to. I knew I was going to have to fix it today with more peas. Which brings me to my questions:

Given the amounts of everything quoted above, how much more peas should I add?

In what form should I add the peas - more dried split, more dried whole, mashed frozen cooked, mashed canned?

Should additional dried split peas be cooked separately with very little water as a concentrate to be added when soft, or should I reheat the entire batch for a couple of hours with the dried split peas? I realize I'll probably have to stir very often if I add split peas to the soup to keep them from sticking, even with my heavy copper-bottomed stock pot.

One last thing - this morning as I examined the soup, it had separated into I'd say 1/3rd nearly clear liquid on top, and 2/3rds semi-thick pea concentrate on the bottom. Perhaps that visual can serve as a guideline to advise me on how much more peas to add.

Thanks for all replies.

[jeniac42]

I would probably just simmer it with the lid off for ages to evaporate the liquid out, but that may or may not be a good strategy (I've never had it with so much liquid it wouldn't evaporate down in a reasonable amount of time). If it's really separated maybe you could just pour off the watery part?

[KatieLoeb]

I'd try two more bags of peas, just barely covered with boiling water until they plump up. I'd then add these after they absorb all the water (an hour or so) and add more cubed up veggies (carrots, potatoes) as well. Cook until the "new" peas and veggies are tender and see what the consistency is like then. You could always take some of the soup out and puree it, and then add it back in to thicken up the whole lot.

I don't know if you add meat to your soup or not, but I just made a big batch of 16 bean soup the other day, and used smoked turkey necks in it instead of ham hocks. It tasted just as smoky, but the soup didn't end up with as much residual grease at the top, which was great. I made this all in the pressure cooker, and the meat just fell right off the bones and I could shred it and add it back into the soup making it quite a bit thicker in consistency.

Hope this helps!

[Jon Tseng]

Alternately you could try the "Escoffier method" ie chuck in a pint of heavy cream and then stir in a stick of unsalted butter just before serving

Had a similar experience with pumpkin soup recently - thin and watery but with the addition of gratuitous animal fat it suddenly tasted just like in the restaurants!

Alternately scavange a ham bone (eg used parma ham leg) from the deli counter and simmer the soup with that in for another hour (though haven't got a clue what that would do to the peas)

cheerio

J

[Coop]

Dude: Decant half of the liquid off the top of the soup. Re heat the remaining soup and add back the liquid as required. Don't be surprised if upon reheating the soup it has gotten thicker. Like when you store a soup with pasta in it the pasta expands as it take on liquid. Don't make this simple problem into anything huge. It happens to me regularly when I make pea soup. (I used to make it at least once a week when I owned a restaurant).

Oh yes if you decide to use the insane advise of reducing the liquid, be prepared to stir frequently or it will burn to the bottom of your pot.

[awbrig]

call Dominoes...

[Kim WB]

In other soups that I make, in order to reduce the cream/butter, I take out about 1/3 of the beans or whatever, and process until smooth, then add it back in. It'snot hte same, but it gives the suop a "thicker" if not creamier, feel. Perhaps you can adapt this method, pour and reserve the liquid, puree some of the beans, return to pot, and simmer while adding reserved liquid? No guarantees, and I'm sure someone will have reasons why it won't work..but

[Jinmyo]

Alternately you could try the "Escoffier method" ie chuck in a pint of heavy cream and then stir in a stick of unsalted butter just before serving

Ha ha ha.

[Haggis]

Thank you all for your replies. I went with Katie Loeb's suggestion, however instead of 2 more lbs of split peas, I used one lb. Turned out fine, and my soup is sufficiently thick and yummy to boot. Katie - I'd never think to pre-soak dried split peas because of how easily they dissolve in soup without the pre-soak, but thanks to your suggestion, I avoided any burning or sticking while heating the entire pot of soup on the lowest possible simmer. Took nearly two hours to reach a small boil, but the peas were all dissolved and incorporated after a total of three hours. The new carrots I added are not as soft as the old ones, but they are soft enough, the old ones are almost at what you'd call the mushy stage.

Coop - you were right, the soup began thickening pretty quickly, even before the new peas began breaking down.

Awbrig - I called Dominos and asked if they had any pea soup. They suggested I give Trotter's a ring.

[KatieLoeb]

Haggis:

So glad it all worked out. I pre-soak all manner of dried peas and beans in boiling water and it works just fine. I don't have enough forethought to soak stuff overnight! When I decide to cook - I'm ready to roll! Not of the patient sort I guess

The soup sounds great. Are you freezing some for later or just chowing it all now? Did you end up putting any meat in it? I always wonder if my "throw-together" recipes are anything like anyone else's...

[Haggis]

I froze half of it, and still had plenty left over to bring some to a friend. There is more than a gallon left unfrozen. This batch was meatless, though highly seasoned with black and cayenne pepper. I have had good luck with beef bones, bacon and ham base as flavoring for pea soup. Sometimes I just wanna taste the vegetables, other times I want it smoky from meat. But in all cases, I always make homemade garlic croutons to float on top of my pea soup.