Dried Green Peas Soup

Ingredients

• One pint of peas
• half a pound of carrots
• two pounds of turnips
• one small onion
• two ounces of parsley
• two ounces of butter
• a table-spoonful of flour

Method

1. 1

   Steep the peas about twenty-four hours in cold water, adding a piece of soda about the size of a nut; wash the peas very well in fresh water and put them into a pan with three quarts of water, adding salt and a little carbonate of soda, and let them boil until tender, then rub them through a fine colander.

2. 2

   Boil the turnips and carrots together, pour the water from them and rub them through the colander; put all together into the pan, and when boiling, add the flour, previously mixed with a little cold water, and stir in the butter.

3. 3

   The parsley to be boiled, adding a very small piece of carbonate of soda, and when finely chopped, should be put in the soup at the last.

As published

This recipe was extracted from Vegetarian cookery (1891) by Martha Brotherton, page 38. The excerpt below is the record exactly as published.

Dried Green Peas Soup. One pint of peas, half a pound of carrots, two pounds of turnips, one small onion, two ounces of parsley, two ounces of butter, and a table-spoonful of flour

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