Originally Posted by Claire
This simmers for ... again, hours. When the soup starts to thicken, and it will, it must be stirred often. You cook it until the peas completely break down, and as they break down, they will make the soup thicker and thicker.
My recipe is basically the same, I don't add potato. Also, just before the peas start to break, just nice and tender, I pull out a cup of the peas and reserve them for the final flair. When my soup is done I add the reserved peas so it has some alternate texture. I love it this way, but if I miss that point...I still have gorgeous pea soup.