Dried Pea Soup with Stock a la Hammond

Ingredients

• two cups of peas
• half pound of good smoked bacon
• one quart of stock
• half cup tomato juice
• one tablespoon of cornstarch

Method

1. 1

   Soak peas overnight, boil with carrots, onions, bacon, and baking soda.

2. 2

   Mash through a sieve, add stock, simmer, then add tomato juice and thicken with cornstarch dissolved in water.

3. 3

   Strain and garnish with carrots and shallots.

As published

This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 54. The excerpt below is the record exactly as published.

Dried Pea Soup with Stock a la Hammond Potage aux Pois Secs, a la Hammond Soak two cups of peas overnight; put them on in water, with carrots, onions, half pound of good smoked bacon, and a little baking soda — no salt. Let boil; when the peas are cooked, add pepper and salt; then mash through a sieve. Add one quart of stock; let simmer; add half cup tomato juice; thicken with a tablespoon of cornstarch dissolved in a half cup of water. Strain through a fine strainer. Before serving garnish with carrots and shallots (and some pieces of ham, if at hand.) AMERICAN COOK BOOK Lamb Soup with Barley a la Victoria Consomme d’Agneau a l’Orge, a la Victoria Take one shoulder and one neck of lamb; cut in large pieces; put in a soup pot; add about five quarts of water, onions, carrots, pepper, salt, one cup of tomato juice, one leek, one bunch of soup greens, and two bay leaves, Let come to a boil and simmer for about three hours. Strain the stock; the meat can be used after¬ ward for a fricassee of lamb, Perigord, etc. Skim the fat off the stock; add a half cup of pearl barley that has been washed in hot water; add to the stock, amounting to about four quarts. Let simmer two hours, slowly, until it is reduced to two quarts; add some shallots, cut in pieces, and carrots, during the time of the boiling. Skim well; season with pepper and salt. When ready, add two tablespoons chopped parsley and serve with the shallots and the carrots in it. Tomato Soup with Rice {Potage aux Tomates et au Riz) Strain the juice from a can of tomatoes, which will amount to about three cups; three cups of stock from veal, chicken, or poultry of any kind. When hot add a half cup of rice that has been scalded in hot water; let simmer slowly on the stove from thirty to forty minutes — the rice is then well done. Skim; color with a trifle of kitchen bouquet, and, when ready to serve, garnish with chopped lettuce or parsley. Tomato Soup {Potage aux Tomates) a la Continental Press a can of tomatoes through a sieve; it will amount to four cups. Put on the stove to heat. When hot, thicken with a tablespoon cornstarch dissolved in a cup of water; let cook for about five to six minutes. In the meantime have two onions, some carrots, and celery, cut in small strips, cooked in a small amount of water. Then add to the soup; color with the red and orange coloring and with a speck of kitchen bouquet to reduce the light shade. Serve with oyster crackers. Potage a la Russe Is a brown soup made from any kind of stock such as lamb, veal, beef, or game of any kind. The main thing with Potage a la Russe is that the stock must be very rich and gluey. To the quart of soup, thicken with a tablespoon of cornstarch d

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