How much water do you use for 1 cup of split peas?

Bring about 1.5 cups of water or broth to a boil for every cup of lentils or split peas.

What is the ratio of split peas to water?

3 cups of water for 1 cup of split peas. the desired texture. For split peas that hold their shape, cook for 20 minutes. To make a smooth puree, cook for 40 minutes or longer.

How do you cook split peas so they are soft?

To cook them, bring a cupful of split peas and two cups of unsalted cold water to the boil, then simmer for about half an hour until the peas are soft and mushy.

How do you thicken up split pea soup?

of flour or cornstarch with 3 tsp. of water, stock or milk in a bowl. Stir the mixture until a smooth consistency forms. Pour and stir the mixture into your watery pea soup to thicken it.

How much does 1 cup of dry split peas make?

Ratio: For split pea, lentil, or black-eyed pea soup, the ratio of liquid to solid is about 4 to 1; for example 4 cups water or stock to 1 cup split peas (1 cup of dried split peas or lentils = ½ pound). Increase liquid proportionally if you add vegetables or meat to the cooking pot.

How do I thicken split pea soup?

Mix 1-1/2 tsp. of flour or cornstarch with 3 tsp. of water, stock or milk in a bowl. Stir the mixture until a smooth consistency forms.

Why wont my split peas soften?

If the peas (and beans or lentils for that matter) are old, they will not soften. It is best to buy new ones. Their shelf life is about one year. If you can, try and buy from a place with a regular turn over of stock.

Do you soak split peas in hot or cold water?

It is debatable whether it is worth soaking split peas; they can be soaked in cold water for up to 6 hours to save approximately 30 minutes in cooking time. Soaked whole yellow peas, on the other hand, will produce a more viscous puree than unsoaked.

Why is my split pea soup watery?

Watery pea soup, resulting from the addition of too much water or stock lends itself to an easy fix. Thickening agents such as pureed vegetables, flour or cream-based products change the texture of the soup from watery to thick by condensing the excess water.