Erbsen-Suppe (Pea Soup)
From German cookery for the English kitchen, 1906
For a variation, use green peas and add boiled diced carrots and chopped parsley when serving.
Presented as published in 1906. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from German cookery for the English kitchen (1906) by Ella Oswald, page 11. The excerpt below is the record exactly as published.
Erbsen-Suppe. (Pba Soup.) For 6 Persons. f lb. dried peas. Carrots, turnips. Time of Preparation : 3 hours. 2 quarts stock. An onion. Soak the peas overnight. Then put them on in cold water with a pinch of carbonate of soda and bring to the boil. Strain off the water and pour the stock (pre- ferably prepared from ham) on to the peas, which with the soup herbs must be boiled until quite soft. Then pass all through a sieve, and add a little dried mint or marjoram. Serve with fried bread
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