thickening soups

[Guest guest]

What I do is start off with a split pea base. It gives thickness and with most

of my soups you don't even know it is there.

hugs,

Chanda

 

 

[Guest guest]

I have thickened with [yellow] split peas since that wonderful

book " Diet for a small Planet " was published. At that time, I was

raising two boys and I was trying to get extra protein into them

without feeding them dead critters.

 

The other ingredient that I use for thickening is Kuzu/Kudzu. It is

also used medicinally in Chinese medicine. It is pesky weed in the

southern US and so the more we eat it the better off the landscape. It

is good for treating stomach ulcers and can be used in the same

proportions as cornstarch. In fact you soak it in cold water before

adding it to what you are cooking, just like cornstarch. I buy it in

bulk from my local food coop so it isn't too expensive. I am aware

that it can be pretty pricey if it is packaged.

 

Kathleen

 

 

What I do is start off with a split pea base. It gives thickness and

with most of my soups you don't even know it is there.