Excellent Green Peas Soup

Ingredients

• three pints of fine large peas
• half a teaspoonful of carbonate of soda
• a couple of quarts of boiling, pale, but good beef or veal stock
• one small teaspoonful of pounded sugar
• salt, should it be needed
• a half pint more of stock to the peas, and about three quarters of a pint of asparagus points

Method

1. 1

   Boil peas with soda until tender, then drain and stew in stock for half an hour.

2. 2

   Work through a hair-sieve, bring to boil, add salt and sugar, skim off scum, and serve hot.

3. 3

   For variety, add asparagus points just before serving.

As published

This recipe was extracted from Modern cookery, in all its branches (1884) by Eliza Acton, page 64. The excerpt below is the record exactly as published.

EXCELLENT GREEN PEAS SOUP. Take at their fullest size, but before they are of bad colour or worm-eaten, three pints of fine large peas, and boil them as for table (see Chapter XVII.) with half a teaspoonful of carbonate of soda in the water, that they may be very green. When they are quite tender, drain them well, and put them into a couple of quarts of boiling, pale, but good beef or veal stock, and stew them in it gently for half an hour ; then work the whole through a fine hair-sieve, put it into a clean pan and bring it to the point ©f boiling ; add salt, should it be needed, and a small teaspoonful of pounded sugar ; clear off the scum entirely, and serve the soup as hot as possible. An elegant variety of it is made by adding a half pint more of stock to the peas, and about three quarters of a pint of asparagus points

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