Asparagus Soup

Ingredients

• One and one-half pint of split peas
• a teacupful of gravy
• four young onions
• one lettuce cut small
• one-half head of celery
• one-half pint of asparagus cut small
• one-half pint of cream
• three quarts of water
• color the soup with spinach juice

Method

1. 1

   Boil the peas, and rub them through a sieve; add the gravy, and then stew by themselves the celery, onions, lettuce, and asparagus with the water.

2. 2

   After this, stew all together, and add the coloring and serve.

As published

This recipe was extracted from The hearthstone; or, Life at home (1883) by Laura C. Holloway, page 262. The excerpt below is the record exactly as published.

Asparagus Soup. — One and one-half pint of split peas, a teacupful of gravy, four young onions, one lettuce cut small, one-half head of celery, one-half pint of asparagus cut small, one-half pint of cream, three quarts of water; color the soup with spinach juice

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