Common Peas Soup

Ingredients

• a quart of good split peas
• boiled in 2 quarts or rather more of water
• 3 to 4 quarts of good beef broth
• salt as needed
• cayenne or common pepper as needed

Method

1. 1

   Wash and soak peas overnight.

2. 2

   Boil with soda until mashable.

3. 3

   Add to beef broth and stew for an hour.

4. 4

   Sieve, season, and serve with fried or toasted bread.

Nutrition per serving

Estimated from matched ingredients across 10 servings.

As published

This recipe was extracted from Modern cookery, in all its branches (1884) by Eliza Acton, page 67. The excerpt below is the record exactly as published.

salt as needed. Soup, 5 pints ; celery, sliced, 1 large or 2 small heads : 20 minutes. Ohs. — When more convenient, six pounds of neck of beef well scored and equally and carefully browned, may be boiled gently with the peas and fried vegetables in a gallon of water (which should be poured to them boiling) for four or five hours. COMMON PEAS SOUP. Wash well a quart of good split peas, and float ofl’ such as remain on the surface of the water ; soak them for one night, and boil them 42 MODERN COOKERY. [CTIAP. I. with a bit of soda the size of a filbert in just sufficient water to allow them to break to a mash. Put them into from three to four quarts of good beef broth, and stew them in it gently for an hour ; then work the whole through a sieve, heat afresh as much as may be required for table, season it with salt and cayenne or common pepper, clear it perfectly from scum, and send it to table with fried or toasted bread. Celery sliced and stewed in it as directed for the rich peas soup, will be found a great improvement to this. Peas, 1 quart : soaked 1 night ; boiled in 2 quarts or rather more of water

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