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!
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.
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.
The hell made you use water. Should have made a ham stock Go get some frozen peas, like at least a pound of them, cook them according to package instructions. Puree them in a processor and put through a Tammy. Ad it to your soup it will add a much more flavorful soup. Instand potato will make it grainy.
I had a similar problem when I defrosted the pea soup I made last year. I just found this thread and I used the boxed mashed potato flakes - PERFECT solution, so thank you to the user who suggested that!
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