ironchef said:aahh I have one that uses English Spring Peas, truffles, and panceta. doesn't taste much like Campbell's so I don't think you'd like it. I can post it later if anyone wants it.
Goodweed of the North said:Most legume soups tend to settle. That is, the solids sink to the bottom and must be stirred up for each bowl-full of soup that is served. Settling can be prevented by binding the soup. This means that the solids are held in suspension so that the consistancy remains constant throughout the batch.
To bind pea, lentil, bean soups, etc., heat two tbs. butter in a saucier or suitable pan. Add the same amount of flour to create a roux. Imediatley turn the heat to medium and begin ladling small amounts of the soups stock into the roux while whisking briskly. Continue adding broth and whisking until a smooth sauce is formed. Pour this sauce into the remaining soup and stir until well-mixed. This doesn't affect the soup flavor, but thickens it just enough to prevent settling.
Of course, you will need to adjust the amount of roux to the amount of soup you make. Remember, you can always add more if you need to, but you can't take it out once it's in.
Seeeeeeya; Goodweed of the North