Why is my split pea soup foaming?

Chef's answer
At very hot temperatures, the starch reacts with the water molecules, causing an increase in surface tension, which ultimately forms small bubbles or pockets of air surrounded by the starch, creating foam.
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At very hot temperatures, the starch reacts with the water molecules, causing an increase in surface tension, which ultimately forms small bubbles or pockets of air surrounded by the starch, creating foam.
To reduce the foaming, peas, beans, lentils, chickpeas and rice can be soaked for a short amount of time to remove some of the excess starch before cooking.
2. The spin method: Dip the bottom of a long-handled ladle into the stock and begin swirling it in a circular motion, working from the center outward, until the foam accumulates around the edge of the pot, at which point it can be easily spooned away.
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