On 5/20/2017 11:03 PM, Wayne Boatwright wrote:
> I occasionally make split pea or bean soup with ham that also includes
> a it of onion, some carrots, celery, and some seasonings. When the
> soup is cooked I puree part of the peas/beans to help thicken it while
> leaving the remaining whole.
>
> Sometimes those soups just aren't as thick as I'd like them to be and I
> don't want to use anything like a roucx to thicken them.
>
> I've been considering stirring somne instant mashed potato flakes or
> granules as a more natural thickener. I would appreciate anyone's
> opinion on this as well as which type to use.
>
> TIA
>


why would that be "more natural" than something like a roux?

why would that NOT be "something like a roux"?