Cream Soup of Dried Peas

Ingredients

• 1 pound shank of beef
• 2 ounces lean salt pork
• 1 pint dried green peas
• 1/2 cupful fine-cut celery
• the same of carrots
• the same of onions
• 1 tablespoonful butter
• 1 tablespoonful flour
• 1/2 cupful cream
• 1 tablespoonful unsweetened condensed milk

Method

1. 1

   Put a saucepan with the beef over the fire, cover with cold water, and add the salt pork and soaked peas.

2. 2

   Once it boils, add celery, carrots, onions, and a bouquet.

3. 3

   Cover and boil slowly until peas are tender.

4. 4

   Strain into a clean saucepan.

5. 5

   Melt butter, add flour, stir for a few minutes, then add to the soup and cook for 5 minutes.

6. 6

   Add cream or condensed milk, season with salt, and serve with fried bread.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 27. The excerpt below is the record exactly as published.

Cream Soup of Dried Peas. — Put a saucepan with 1 pound shank of beef over the fire, and cover with cold water ; add 2 ounces lean salt pork, and 1 pint dried green peas previously soaked in cold water ; as soon as it boils add V^ cupful fine-cut celery, the same of carrots and onions, and a bouquet ; cover, and boil slowly till the peas are tender ; then strain through a sieve into a clean saucepan ; melt Y« tablespoonful butter, add V, tablespoonful flour, stir for few minutes, add it to the soup, and cook 5 minutes ; add Vs cupful cream, or 1 tablespoonful unsweetened condensed milk, season to taste with salt, and serve with small pieces of bread fried in butter. Cream Soup of Dried Beans. — Use the above recipe for Dried Peas. Cream Soup of Lentils. — Is prepared in the same manner as Cream Soup of Dried Peas. Cream Soup of Fresh Lima Beans.— Melt 1 ounce butter in a saucepan ; add 2 fine-cut onions, 1 leek, some celery, 2 tablespoon- fuls fine-cut ham, and 1 fine-cut carrot; cook and stir 10 minutes; then add 2 quarts white broth, a bouquet, and 1 pint of fresh-shelled Lima beans ; season with y, tablespoonful salt ; cover, and cook 1 hour; then rub the soup through a sieve into a clean saucepan; Tetnm the soup to the fire; melt 1 tablespoonful butter, add 1 heaping tablespoonful fiour, stir for few minutes ; then add it to the soup, and cook 10 minutes; add % cupful cream, and serve with cro&tons. Cream Soup of SorreL— Put 2 ounces of butter in a sauce- pan; add 1 quart of well-washed sorrel; cook 10 minutes; then mash it fine ; place it, with 3 pints of white broth, in a saucepan over the fire and cook 10 minutes; melt 1 tablespoonful butter, add 1 tablespoonful flour, stir for few minutes ; add it to the soup ; season with 1 teaspoonf ul salt, V4 teaspoonful pepper, oook 10 min- SOUPS, IfiTO. 89 ntea ; mix the yolks of 2 eggs with y^ cup of cream, add it to the soup, and serre with poached eggs, allowing 1 egg for each person. Lettuce Cream Soup. — Choose 2 large heads of lettuce, re- moYC the outer leaves, wash the lettuce thoroughly, and cut up fine ; place with 1 tablespoonf ul butter in a saucepan, and put over the fire; cook 10 minutes, stirring constantly; add 3 pints of chicken broth, and cook slowly 1 hour; season to taste with salt and pepper ; then press through a sieve into a clean saucepan, and return the soup to the fire ; melt Ys tablespoonful butter in a sauce> pan, add Ye tablespoonful flour, stir for few minutes, add it to the soup, and cook 10 minutes; add 1 cupful cream

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