Take a quart of shelled peas or a peck of un-
shelle✪ Green Pea Soupd ; separate the old peas from the young,
reserving the latter to be used whole in the soup ;
boil, and drain, and dry. Put the large peas in a
stewpan with some fat bacon (or some butter), a
little parsley, and enough water to cover the whole ;
let them simmer till quite tender ; rub through a
sieve, or pound in a mortar ; dilute this pease-paste
with veal broth, strongly flavoured with onion, or, if
for a maigre soup, with milk ; put in some spinach
leaves or expressed juice for the sake of the colour ;
pass through a tamis ; put in the tender young
peas ; let them just warm, and serve. If there are no
young peas, serve croutons cut very small.
Winter Pea Soup.
Flavour, not colour, is the characteristic of winter
pea soup, and dried or split peas require longer
boiling before they can be rubbed through a sieve.
Haricot beans and lentils also make excellent
Avinter soups. The processes are the same ; they all
require onions and celery to be incorporated with the
88 SOUPS WITH ITALIAN PASTES.
puree, and they can be made with very weak stock,
or even without any meat stock, by using milk and
water to mix with the puree. Small dice of bacon
which has been steamed or parboiled can be put in
the soup and just warmed before serving. Croutons
and dried mint are handed round with the soup.
If the peas, haricots, or lentils are old, it is desir-
able to steep them in cold water twelve hours before-
hand ; drain, and then boil for the puree.
Boiling a ham bone in the broth or water with
which dried pea soup is made greatly improves the
flavour. No salt is to be added in this case, but a
little sugar instead.
Soups with Italian Pastes.
Macaroni is to be broken into even lengths of
\ inch.
Vermicelli is to be broken into even lengths of
I inch.
Italian paste letters may be used as a variety.
Allow a tablespoonful of vermicelli or macaroni
to each guest : or, by weight, ^ oz. to each plate of
soup. Blanch in hot water, and drain ; then simmer
in the stock.
These pastes differ in the time they require to
plim, and experience only can fix the time required
for that purpose.
Rice and semolina may be used in the same way.
French or Groult's tapioca in pale delicate-flavoured
stock, boiled so as to dissolve, gives a peculiarly
nourishing soup, and is very wholesome and palatable.
EGG SOUPS.
Bonne Femme and other Egg Soups.
When the broth is either poor in flavour of meat
or not transparent, as happens in second boiUngs,
very good soup can be made by adding yolks of eggs
stirred up in milk and mixed carefully with the broth.
Shreds of lettuce or of sorrel are added, or of asparagus
tips or French beans.
The Qgg mixture should not be added till the
soup is poured into the tureen ; or, if added to the
soup in the saucepan, it must be very carefully stirred
and not allowed to boil, otherwise it will curdle.
Jenny Lind Soup.
2 ozs. pearl sago ; \ pint cream ;
^ pint water ; 4 yolks of eggs.
I quart stock or veal broth ✪ Jenny Lind Soup;
Page 38 · 3 recipe records on this page
Presented as published in 1882. 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
Take a quart of shelled peas or a peck of unshelled ; separate the old peas from the young, reserving the latter to be used whole in the soup ; boil, and drain, and dry. Put the large peas in a stewpan with some fat bacon (or some butter), a little parsley, and enough water to cover the whole ; let them simmer till quite tender ; rub through a sieve, or pound in a mortar ; dilute this pease-paste with veal broth, strongly flavoured with onion, or, if for a maigre soup, with milk ; put in some spinach leaves or expressed juice for the sake of the colour ; pass through a tamis ; put in the tender young peas ; let them just warm, and serve. If there are no young peas, serve croutons cut very small.
Winter Pea Soup.
Flavour, not colour, is the characteristic of winter pea soup, and dried or split peas require longer boiling before they can be rubbed through a sieve.
Haricot beans and lentils also make excellent Avinter soups. The processes are the same ; they all require onions and celery to be incorporated with the
88 SOUPS WITH ITALIAN PASTES.
puree, and they can be made with very weak stock, or even without any meat stock, by using milk and water to mix with the puree. Small dice of bacon which has been steamed or parboiled can be put in the soup and just warmed before serving. Croutons and dried mint are handed round with the soup.
If the peas, haricots, or lentils are old, it is desirable to steep them in cold water twelve hours beforehand ; drain, and then boil for the puree.
Boiling a ham bone in the broth or water with which dried pea soup is made greatly improves the flavour. No salt is to be added in this case, but a little sugar instead.
Soups with Italian Pastes.
Macaroni is to be broken into even lengths of \ inch.
Vermicelli is to be broken into even lengths of I inch.
Italian paste letters may be used as a variety.
Allow a tablespoonful of vermicelli or macaroni to each guest : or, by weight, ^ oz. to each plate of soup. Blanch in hot water, and drain ; then simmer in the stock.
These pastes differ in the time they require to plim, and experience only can fix the time required for that purpose.
Rice and semolina may be used in the same way.
French or Groult's tapioca in pale delicate-flavoured stock, boiled so as to dissolve, gives a peculiarly nourishing soup, and is very wholesome and palatable.
EGG SOUPS.
Bonne Femme and other Egg Soups.
When the broth is either poor in flavour of meat or not transparent, as happens in second boiUngs, very good soup can be made by adding yolks of eggs stirred up in milk and mixed carefully with the broth. Shreds of lettuce or of sorrel are added, or of asparagus tips or French beans.
The Qgg mixture should not be added till the soup is poured into the tureen ; or, if added to the soup in the saucepan, it must be very carefully stirred and not allowed to boil, otherwise it will curdle.
Jenny Lind Soup.
2 ozs. pearl sago ; \ pint cream ;
^ pint water ; 4 yolks of eggs.
I quart stock or veal broth ;
Records on this page
Green Pea SoupGreen Pea Soup, No. 2Jenny Lind Soup