Cream Pea Soup

Ingredients

• three-quarters of a pint of dried peas
• a quart of water
• three and one-half pints in all
• a small head of celery
• salt to taste
• a cup of thin cream

Method

1. 1

   Soak peas overnight, cook in boiling water until tender, rub through a colander.

2. 2

   Cook potatoes, rub through a colander, add to peas with milk.

3. 3

   Simmer with celery, season, and add cream before serving.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from The complete cook book (1900) by Rees, Jennie Day Mrs., page 9. The excerpt below is the record exactly as published.

salt to taste. Let boil three or four hours, or until tender. Skim off the fat, strain through a sieve, and put in a cold place to cool. When cold re- move the fat, and it will be ready to use. When you haven't chicken two pounds each of veal and beef may be substituted. SPLIT PEA SOUP. Take a two-pound beef bone and one slice of ham. Place in a soup pot and pour over it one gallon of cold water. Now add one pint of split peas or small white beans, two carrots, two turnips, one stalk of celery chopped in pieces, one sprig of thyme, and black and red pepper to taste. Boil for two hours, or until the vegetables are soft, and remove from the fire. Then strain the soup through a sieve and add one teaspoon- ful of butter and calt to taste, and boil five minutes and serve with toasted bread. 26 The Complete Cook Book. POTATO PUREE. Three or four large Irish potatoes, one quart of water, one pint of milk, one small onion chopped fine, one stalk of celery, one teaspoonful of salt, one-half tea- spoonful of white pepper, one-half teaspoonful of celery salt, one-half tablespoonful of flour, two tablespoonfuls of butter and one sprig of parsley. Peel and boil pota- toes until very soft, drain and mash and beat light. Add onions and celery to milk; when boiling, add the rest of seasoning and pour on the potatoes. Pour through sieve and put on to boil again. Mix your melted but- ter and flour together and stir in the puree. Let boil five minutes and serve. If too thick thin out with hot milk. POTATO SOUP. To make potato soup, use the following recipe: Scrub and put into a pan twelve medium-sized potatoes, with just enough water to cover them, and boil gently until they are done. Pour off the water, and when they are dry, peel and pass them through a sieve. Now melt an ounce and a half of butter in a saucepan, slice into it two onions, minced finely, a teaspoonful of chopped parsley, and a pinch of celery seed. Cover, and let the contents steam gently for fifteen minutes; add the potatoes and enough water to make a smooth, firm batter, then enough milk to reduce to the consist- ency of cream ; let it boil up once, season with pepper and salt, and serve. This is one of the mo-3t delicious yet economical soups that come to table. PUREE OF GREEN PEAS. Obtain one can of American peas. After straining, put them in a saucepan, adding a half slice of raw ham, an onion (small), stuck with a few clovei, cover with one-half gallon of good beef broth (water may be substituted) and let boil for an hour. Then remove the ham and onions and press the soup through a fine sieve; put to boil again, adding one-quarter of a pint of hot cream, season with salt and pepper. Beat the yolk The Complete Cook Book. 27 of an egg with a quarter of a cupful of cream, and stir the mixture briskly into the soup, putting in also two level tablespoonfuls of good butter; stir again until the butter is melted, and thoroughly mixed. Sprinkle over the soup a little chopped parsley and it will be ready to serve. EGG SOUP. . To make a Lenten egg soup, put one quart of fresh milk, with a part of an onion, over the fire in a double boiler. Blend together one tablespoonful of butter with a scant spoonful of flour; moisten this with a little of the hot milk before stirring into the boiling milk. Season with salt and cayenne pepper. Let the mix- ture boil up once, and then strain into a heated tureen. Meanwhile furnish as many eggs as are needed, place them on the top of the soup, and scatter a little chopped parsley over the whole. When serving this soup use great care not to break the eggs. GREEN PEA SOUP. Gently simmer two quarts of shelled peas in sufBcient water to cook, leaving almost no juice when tender. Rub through a colander, moistening if necessary with a little cold milk. Add to the sifted peas an equal quantity of rich milk and a small onion cut in halves. Boil all together five or ten minutes until the soup is delicately flavored, then remove the onion with a skim- mer; add salt if desired, and serve. If preferred, a half-cup of thin cream may be added just before serv- ing. Celery may be used in place of the onion or both may be omitted. CREAM PEA SOUP. Soak three-quarters of a pint of dried peas over night in a quart of water; in the morning put to cook in boil- ing water, cover closely and let them simmer gently four or five hours, or until the peas are very tender and well disintegrated ; then rub through a colander to re- move the skins. If the peas are very dry, add a little 28 The Complete Cook Book. water or milk occasionally to moisten them and facili- tate the sifting. Just before the peas are done, prepare potatoes enough to make a pint and a half after being cut in thin slices. Cook the potatoes until tender in a small amount of water, and rub them, through a col- ander. Add the potatoes thus prepared to the sifted peas, and milk enough to make three and one-half pints in all. Beturn to the fire, and add a small head of celery cut in finger lengths, and let the whole simmer together ten or fifteen minutes, until flavored. Remove the celery with a fork, add salt and a cup of thin cream

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