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I am looking for a split pea soup recipe, preferably vegetarian, where the soup comes out so thick a spoon can stand up in it. I've tried a couple of highly rated recipes on the net, but they came out way too runny for my taste - even when I tried modifying them to thicken it up.
Does anyone have a tried and true recipe that would fit the bill?
You could try followi/Googling some French Canadian Pea Soup recipes, they use the yellow split pea and you can eliminate the ham for a vegetarian dish, thicker or thinner will depend on your pea to liquid ratio, Should come out looking like this depending on how much or if you puree it. http://tastespace.files.wordpress.co...D720%26h%3D482
If simply adding more vegetables doesn't do the trick then adding some potato should do it. Be careful though because you don't want to add too much or it will be potato soup. Or simply boil away the water if you got time.
We do use ham, but you can make it without if you like. Here is our recipe and we love it: of course peas, water, broth, carrots (grated) Bell pepper (grated) onion, chopped, seasoning salt, and the secret to thickness is leaving the lid off toward the end, plus added grated potatoes. I also use a little lemon juice and sherry wine in mine.
All you really need to do to get thicker soup is simmer without a lid.
Oops, just saw nmnita's post while writing this so just consider it a Ditto.
Do make sure to watch that it doesn't stick once it thickens.
I let it cook for the suggested hour or more just to dissolve the peas and then as long as it takes to thicken...usually another 45 min to an hour.
I never have to use a blender either, just stir and it's thick.
I do the crock pot, I toss in a bag of split peas, 1 large container of vegetable stock and chop 3 carrots, one onon, 2 celery and a few cloves of garlic. I toss in 2 bay leaves and grind quite a bit of peppercorns. Cook on low all day. Then right before serving, I add a dash of vinegar to perk it up and salt to taste. I actually refrigerate before the vinegar/salt part and serve next day as its so much better and super thick. Or cook all night, refrigerate all day and reheat with salt/vinegar for dinner.
If I do put meat, I use a country cured ham.
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Use the top like as a shield, not a lid.
