A Cheap Green Peas Soup

Ingredients

• three quarts of the shells
• three quarts of water
• a quart of full grown peas
• two large cucumbers
• as many moderate-sized lettuces
• one large onion
• a branch or two of parsley
• a dozen leaves of mint
• a small teaspoonful of salt
• a good seasoning of fine white pepper or of cayenne

Method

1. 1

   Wash the pea-shells and boil them in salted water for 20-30 minutes until tender.

2. 2

   Strain and press the pods.

3. 3

   Measure the liquor and put 2 quarts into a saucepan.

4. 4

   When boiling, add peas, cucumbers, lettuces, and onion (previously stewed in butter).

5. 5

   Add parsley and mint.

6. 6

   Stew for an hour, season with salt and pepper, sieve, heat again, and serve with fried sippets.

As published

This recipe was extracted from Modern cookery, in all its branches (1884) by Eliza Acton, page 66. The excerpt below is the record exactly as published.

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

Cook this with the app: pantry check, scaling, and the assistant.