Green Pea Soup.— Boil a quart of fully-
grown green peas until tender, di-ain them, put
them into thiee pints of good stock or gra-\-y,
and simmer gently for half an hour. Eemove
the scum as it rises, press the whole through a
coarse sieve, and let it boil up once more. Add a
lump of sugar, and salt and pepper, if the stock
has not been already seasoned✪ Green Pea Soup. Serve as hot
as possible. If it is preferred, half a pint of the
peas may be put aside after being boiled, and
added to the soup just before it is dished. Add
a little spinach- juice, if necessary. If no stock
is at hand, some must be made expressly
for the soup. Be sparing in the use of herbs
and spices, or they may overpower the flavour
of the peas. Time, one hour. Probable cost
of peas, 8d. per peck. Sufficient for five or six
persons.
Green Pea Soup (another way). — Take
a quart of green peas, fully grown, and put
them into a saucepan, with two quarts of stock,
three lettuces, an onion, four ounces of lean
ham, and half a drachm of celery-seed, bruised
and tied in muslin, and a small sprig of mint.
Boil gently until the peas are soft enough to
pulp. Strain the soup, press the vegetables into
it through a coarse sieve, add a tea- spoonful of
salt and a table-spoonful of spinach- j u✪ Green Pea Soup (another way)ice if the
colour is not good. Serve as hot as possible.
Time, one hour. Probable cost, exclusive of
the stock or gravy, 9d. per quart. Sufficieat
for five or six persons.
Green Pea Soup, Early Spring.— An
excellent, nicely-flavoured green pea soup may
be obtained before peas are to be had by those
who grow their own vegetables. Take about
four feet of a row of young plants a foot high ;
cut them off close to the ground like small
salad, and boil the leaves in two quarts of stock
until they are quite soft. Press them through
a strainer, flavour with salt and a little pepper,
and colour with spinach- juice, if necessary. A
quarter of an hour before the soup is taken
GRE
( 281 )
GRE
from the fire thicken it with a small lump of
butter✪ Green Pea Soup, Early Spring, rolled in flour. Time, about one hour.
Sufficient for five or six persons.
Green Pea Soup (maigre, or without
meat). — Boil half a gallon of water, with a tea-
spoonful of salt and a tiny piece of soda. Skim
it well, and throw into it a quart of fully-grown
fresh green peas until they are sufficiently
tender, then press all through a sieve. Put the
hearts of two lettuces, a handful of young
spinach-leaves, a sprig of parsley, and a sprig of
mint, all finely shred, and a large onion sliced,
into a saucepan, with about a quarter of a pound
of butter. Let these ingredients stew gently for
half an hour ; strain the butter from them, and
pour over them the pulp, &c. Simmer half an
hour longer. Just before serving add a pint of
young green peas, already cooked. A sliced
cucumber is often added to this soup, and is an
improvement, but, of course, increases the
expense. Season with salt and cayenne, and
serve as hot as possible. Probable cost, 2s. for
this quantity. Sufficient for eight or ten persons.
Page 653 · 4 recipe records on this page
Presented as published in 1892. 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
Green Pea Soup.— Boil a quart of fullygrown green peas until tender, drain them, put them into thiee pints of good stock or gravy, and simmer gently for half an hour. Remove the scum as it rises, press the whole through a coarse sieve, and let it boil up once more. Add a lump of sugar, and salt and pepper, if the stock has not been already seasoned. Serve as hot as possible. If it is preferred, half a pint of the peas may be put aside after being boiled, and added to the soup just before it is dished. Add a little spinach- juice, if necessary. If no stock is at hand, some must be made expressly for the soup. Be sparing in the use of herbs and spices, or they may overpower the flavour of the peas. Time, one hour. Probable cost of peas, 8d. per peck. Sufficient for five or six persons.
Green Pea Soup (another way). — Take a quart of green peas, fully grown, and put them into a saucepan, with two quarts of stock, three lettuces, an onion, four ounces of lean ham, and half a drachm of celery-seed, bruised and tied in muslin, and a small sprig of mint. Boil gently until the peas are soft enough to pulp. Strain the soup, press the vegetables into it through a coarse sieve, add a tea- spoonful of salt and a table-spoonful of spinach- juice if the colour is not good. Serve as hot as possible. Time, one hour. Probable cost, exclusive of the stock or gravy, 9d. per quart. Sufficient for five or six persons.
Green Pea Soup, Early Spring. — An
excellent, nicely-flavoured green pea soup may be obtained before peas are to be had by those who grow their own vegetables. Take about four feet of a row of young plants a foot high ; cut them off close to the ground like small salad, and boil the leaves in two quarts of stock until they are quite soft. Press them through a strainer, flavour with salt and a little pepper, and colour with spinach- juice, if necessary. A quarter of an hour before the soup is taken
GRE
( 281 )
GRE
from the fire thicken it with a small lump of butter, rolled in flour. Time, about one hour. Sufficient for five or six persons.
Green Pea Soup (maigre, or without meat). — Boil half a gallon of water, with a teaspoonful of salt and a tiny piece of soda. Skim it well, and throw into it a quart of fully-grown fresh green peas until they are sufficiently tender, then press all through a sieve. Put the hearts of two lettuces, a handful of young spinach-leaves, a sprig of parsley, and a sprig of mint, all finely shred, and a large onion sliced, into a saucepan, with about a quarter of a pound of butter. Let these ingredients stew gently for half an hour ; strain the butter from them, and pour over them the pulp, &c. Simmer half an hour longer. Just before serving add a pint of young green peas, already cooked. A sliced cucumber is often added to this soup, and is an improvement, but, of course, increases the expense. Season with salt and cayenne, and serve as hot as possible. Probable cost, 2s. for this quantity. Sufficient for eight or ten persons.
Records on this page
Green Pea SoupGreen Pea Soup (another way)Green Pea Soup (maigre, or without meat)Green Pea Soup, Early Spring