Cream of Pea Soup (Potage a la Creme de Pois)

Ingredients

• Soak two cups of peas overnight
• a pinch of baking soda
• half pound of good smoked bacon
• one tablespoon cornstarch
• to the quart of soup
• two cups hot milk
• one tablespoon finely chopped parsley
• some cream

Method

1. 1

   Boil peas with vegetables and bacon.

2. 2

   Once cooked, add seasoning and mash through a sieve.

3. 3

   Thicken with cornstarch dissolved in milk, then add hot milk, parsley, and cream.

As published

This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 57. The excerpt below is the record exactly as published.

Cream of Pea Soup (Pot age a la Creme de Pois ) Soak two cups of peas overnight; put them on in water with car¬ rots, onions, a pinch of baking soda, and half pound of good smoked bacon — no salt. Let boil. When the peas are cooked, add pepper and salt; then mash through a sieve. To thicken, add to the quart of soup one tablespoon cornstarch that has been dissolved in one cup milk. Add two cups hot milk, one tablespoon finely chopped parsley, and, last, some cream

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