When more convenient, the peas, with a portion of the liquor, may
be rubbed through a sieve, instead of being crushed in a mortar ; and
when the colour of the soup is not so much a consideration as the
flavour, they may be slowly stewed until perfectly tender in four
ounces of good butter, instead of being boiled: a few green onions,
and some branches of parsley may then be added to them.
Green peas, 1 quart ; water, 5 pints : cucumbers, 3 to 6 ; lettuces ,
3 or 4; onions, 1 to 4; little parsley; mint (if liked), 12 to 20
leaves ; butter, 3 to 4 oz. ; salt, half-teaspoonful ; seasoning of white
pepper or cayenne : 50 to 60 minutes. Young peas, £ to f of a pint.
Obs. — We must repeat that the peas for these soups must not be
old , as when they are so, their fine sweet flavour is entirely lost, and
the dried ones would have almost as good an effect ; nor should the v
be of inferior kinds. Freshly gathered marrowfats, taken at nearly
or quite their full growth, will give the best quality of soup. W e
are credibly informed, but cannot assert it on our own authority,
that it is often made for expensive tables in early spring, with the
young tender plants or halms of the peas, when they are about a
foot in height. They are cut off close to the ground, like small
salad, we are told, then boiled and pressed through a strainer, and
mixed with the stock. The flavour is affirmed to be excellent.
A CHEAP GREEN PEAS SOUP.
Wash very clean and throw into an equal quantity of boiling
water salted as for peas, three quarts of the shells, and in from
twenty to thirty minutes, when they will be quite tender, turn the
whole into a large strainer, and press the pods strongly with a wooden
spoon. Measure the liquor, put two quarts of it into a clean deep
saucepan, and when it boils add to it a quart of full grown peas, two
or even three large cucumbers, as many moderate -sized lettuces
freed from the coarser leaves and cut small, one large onion (or more
if liked) sliced extremely thin and stewed for half an hour in a
morsel of butter before it is added to the soup, or gently fried with-
out being allowed to brown ; a branch or twe of parsley, and, when
the flavour is liked, a dozen leaves of mint. Stew these softly for an
hour, with the addition of a small teaspoonful, or a larger quantity
if required of salt, and a good seasoning of fine white pepper or of
CIIAP. I.]
SOUPS.
41
cayenne ; then work the whole of the vegetables with the soup
through a hair-sieve, heat it afresh, and send it to table with a dish
of small fried sippets. The colour will not be so bright as that of
the more expensive soups which precede it, but it will be excellent
in flavour.
Pea-shells, 3 quarts ; water, 3 quarts : 20 to 30 minutes. Liquor
from these, 2 quarts ; full-sized green peas, 1 quart ; large cucum-
bers✪ A Cheap Green Peas Soup, 2 or 3 ; lettuces, 3 ; onion, 1 (or more) ; little parsley ;
mint, 12 leaves ; seasoning of salt and pepper or cayenne : stewed 1
hour.
Ohs - -The cucumbers should be pared, quartered, and freed from
the seeds before they are added to the soup. The peas, as we have
said already more than once, should not be old , but taken at their
full growth, before they lose their colour : the youngest of the shells
ought to be selected for the liquor.
RICH PEAS SOUP. ✪ Rich Peas Soup
Page 66 · 2 recipe records on this page
Presented as published in 1884. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
When more convenient, the peas, with a portion of the liquor, may be rubbed through a sieve, instead of being crushed in a mortar ; and when the colour of the soup is not so much a consideration as the flavour, they may be slowly stewed until perfectly tender in four ounces of good butter, instead of being boiled: a few green onions, and some branches of parsley may then be added to them.
Green peas, 1 quart ; water, 5 pints : cucumbers, 3 to 6 ; lettuces, 3 or 4; onions, 1 to 4; little parsley; mint (if liked), 12 to 20 leaves ; butter, 3 to 4 oz. ; salt, half-teaspoonful ; seasoning of white pepper or cayenne : 50 to 60 minutes. Young peas, £ to f of a pint.
Obs. — We must repeat that the peas for these soups must not be old , as when they are so, their fine sweet flavour is entirely lost, and the dried ones would have almost as good an effect ; nor should they be of inferior kinds. Freshly gathered marrowfats, taken at nearly or quite their full growth, will give the best quality of soup. W e are credibly informed, but cannot assert it on our own authority, that it is often made for expensive tables in early spring, with the young tender plants or halms of the peas, when they are about a foot in height. They are cut off close to the ground, like small salad, we are told, then boiled and pressed through a strainer, and mixed with the stock. The flavour is affirmed to be excellent.
A CHEAP GREEN PEAS SOUP.
Wash very clean and throw into an equal quantity of boiling water salted as for peas, three quarts of the shells, and in from twenty to thirty minutes, when they will be quite tender, turn the whole into a large strainer, and press the pods strongly with a wooden spoon. Measure the liquor, put two quarts of it into a clean deep saucepan, and when it boils add to it a quart of full grown peas, two or even three large cucumbers, as many moderate -sized lettuces freed from the coarser leaves and cut small, one large onion (or more if liked) sliced extremely thin and stewed for half an hour in a morsel of butter before it is added to the soup, or gently fried without being allowed to brown ; a branch or twe of parsley, and, when the flavour is liked, a dozen leaves of mint. Stew these softly for an hour, with the addition of a small teaspoonful, or a larger quantity if required of salt, and a good seasoning of fine white pepper or of
CIIAP. I.]
cayenne ; then work the whole of the vegetables with the soup through a hair-sieve, heat it afresh, and send it to table with a dish of small fried sippets. The colour will not be so bright as that of the more expensive soups which precede it, but it will be excellent in flavour.
Pea-shells, 3 quarts ; water, 3 quarts : 20 to 30 minutes. Liquor from these, 2 quarts ; full-sized green peas, 1 quart ; large cucumbers, 2 or 3 ; lettuces, 3 ; onion, 1 (or more) ; little parsley ; mint, 12 leaves ; seasoning of salt and pepper or cayenne : stewed 1 hour.
Ohs - -The cucumbers should be pared, quartered, and freed from the seeds before they are added to the soup. The peas, as we have said already more than once, should not be old , but taken at their full growth, before they lose their colour : the youngest of the shells ought to be selected for the liquor.
RICH PEAS SOUP.
Records on this page
A Cheap Green Peas SoupRich Peas Soup