Chifllnade Soup

Ingredients

• 1 quart young shelled peas
• 2 cups of water
• 0.5 pound ham
• 1 tablespoonful butter
• 2 small whole onions
• 2 quarts stock
• 1 tablespoonful butter
• 2 tablespoonfuls bouillon

Method

1. 1

   Stew peas in water with ham and onions until tender.

2. 2

   Remove meat and onions, drain peas, and press through a sieve.

3. 3

   Return peas to saucepan, add stock, and boil slowly for 10 minutes.

4. 4

   Stew lettuce with butter and bouillon until tender, then add to soup and serve with toast.

As published

This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 15. The excerpt below is the record exactly as published.

Chifllnade Sonp. — Stew l quart young shelled peas in 2 cups of water, with ^j^ pound ham, 1 tablespoonful butter, 2 small whole onions till tender ; then take the meat and onions out, pour the peas into a colander, drain, and press them through a sieve with a spoon ; return the peas to the saucepan ; add 2 quarts stock and boil slowly 10 minutes. In the meantime cut 2 heads of lettuce very fine ; stew them with 1 tablespoonful of butter, 2 tablespoon- fuls bouill

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