Better Than Heavy Roux: This Is How to Make Perfectly Thick and Creamy Peas Without a Trace of Flour
Thick peas without roux are possible with this simple trick. Forget a heavy stomach and enjoy the full flavor of the vegetables.
TL;DR
- A finely grated potato added at the beginning of cooking will break down and release starch, naturally thickening the pea soup.
- Alternatively, blend a ladleful of cooked peas and liquid to create a puree and return it to the pot for instant thickness.
- These methods preserve the natural flavor of the peas and avoid the digestive issues caused by heavy, fried flour roux.
- The potato method is neutral in taste and contributes a silky texture.
- The puree method is ideal for calorie-conscious individuals as it adds no extra ingredients.
- These thickening techniques can also be applied to other legume-based stews like bean or lentil soup.
- Fresh herbs like dill should always be added at the end of cooking to preserve their flavor and aroma.