Cream Pea Soup

Ingredients

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

Method

1. 1

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

2. 2

   Prepare potatoes, add to peas, and milk to make 3.5 pints.

3. 3

   Simmer with celery, remove celery, add salt and cream, and serve.

Nutrition per serving

As published

This recipe was extracted from Every-day dishes and every-day work (1897) by E. E. Kellogg, page 63. The excerpt below is the record exactly as published.

Cream Pea Soup. — Soak three fourths of a pint of dried Scotch peas overnight in a quart of water. In the morning put to cook in boiling 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 remove the skins. If the peas are very dry, add a little water or milk occa- sionally, to moisten them and facilitate 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 colander. Add the potatoes thus prepared to the sifted peas, and milk enough to make three and one-half pints in all. Re- turn to the fire, and add a small head of celery cut in finger lengths ; let the whole simmer together ten or fifteen minutes, until flavored. Remove the celery, add salt and a cup of thin cream

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