Why only 1/4 cup heavy whipping cream in peas soup?

[SEEING-TO-BELIEVE]

i've seen some similar recipes with the same amount. isn't it too little?


i plan on not eating the soup when it's ready but wait for the qualities to develop.. perhaps even for the night..


https://brooklynfarmgirl.com/cream-of-pea-soup/

[Aunt Bea]

I wouldn't add the cream until the soup has been reheated and is ready to be served.

Close the blinds, lock the door and add as much cream as you like!

[SEEING-TO-BELIEVE]

why no cream until reheating?


i think i will double the amount.. :)

[dragnlaw]

Double the amount? Yum!

But remember... 2 things:
It will likely dilute the flavour of the peas a bit.
Adding that amount just before serving, will probably cool it more than you would like to serve it at
.
Plan on serving it the next day?
Reheating before adding the cream prevents separation should you accidently overheat.

Having it the same day and want the leftovers for tomorrow?
No problem, just take care with the reheating to not let it come to a boil.

[SEEING-TO-BELIEVE]

COOL

[Andy M.]

Most of the thickening will come from the peas. Adding the cream will make it a little smoother and mellow the flavor of the peas.

I recommend following the recipe and testing the results. If you want more cream, reheat the soup and add more cream.

[Just Cooking]

As Andy suggested,

"I recommend following the recipe and testing the results."

Most always with an untried recipe. Its kinda a common sense thing. Then, make it your own when making again.

Ross

[karadekoolaid]

Originally Posted by SEEING-TO-BELIEVE

i've seen some similar recipes with the same amount. isn't it too little?
https://brooklynfarmgirl.com/cream-of-pea-soup/

You can put in as much, or as little cream as you like.
It doesn´t depend on the recipe. Recipes are merely guidelines. It depends on your taste, and noboldy elses.

[SEEING-TO-BELIEVE]

ok people

[Chief Longwind Of The North]

I've never added cream to split pea soup. To get it tick enogh, add enough peas, and let them cook until broken down. The pea solids will stay suspended, and give great flavor to the soup. If the pea solids settle to the bottom, make a roux of 2 tbs. flour, and 3 tbs. butter. Let cook until blonde in color. Use excess liquid from the soup to form a thick sauce out of the roux, and add it back into the soup. This will suspend the pea solids. It's called binding the soup.

Smoked ham hocks add a wonderful flavor to pea soup. The fat, collagen, and meat from the hocks add body, flavor, and texture. The bones and cartilage add more collagen, and flavor. After the soup has simmered for an hour or so, remove the ham hock and cut all meat and fat from the bone. Dice and add back into the soup.

I've just never seen a pea soup recipe that added cream.

Seeeeya; Chief Longwind of the North

[Chief Longwind Of The North]

My bad. I hadn't looked at the recipe. I thought you were making split pea soup, when in fact, you are making cream of pea soup. The roux can still work for you, but should not be required. The amount of cream alters the texture and flavor of the soup liquid, making it silky, and adding a bit of sweetness that pairs well with the peas. The pea flavor is in the peas, not so much in the liquid. I agree with the others that you can add as much cream as you like. However, this is cream of pea soup, not peas and cream. You don't want the liquid to be cream forward as to take away from the pea flavor.

Seeeeya; Chief Longwind of the North

[jennyema]

Ive never put cream or milk in pea soup.... and I make it all the time

[taxlady]

Originally Posted by jennyema

Ive never put cream or milk in pea soup.... and I make it all the time

My first reaction was "cream in pea soup??" But, then I noticed this is "cream of pea soup". It uses fresh or frozen peas.

[dragnlaw]

funny how we read things to what we expect

[SEEING-TO-BELIEVE]

after sitting in the fridge the soup became thicker.
at first it was too thin.
i will use 2.5 cups of liquid next time.

[SEEING-TO-BELIEVE]

my question today is..
why frozen peas soup has a sandy texture even after processing it in a vitamix?
TNNX

[dragnlaw]

Are you referring to the soup you've just made?

[SEEING-TO-BELIEVE]

yes
i guess this is the texture


it can't be different than that