Green Pea - Celery - Carrot Soup
From Most for your money cookbook, 1938
Three vegetables make a better soup than two, but just carrots and peas will suffice.
Presented as published in 1938. 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 Most for your money cookbook (1938) by Cora Lovisa Brackett Brown, Cora Brown, page 4. The excerpt below is the record exactly as published.
GREEN PEA — CELERY — CARROT SOUP Strain the liquids in which green peas, celery and carrots have been boiled. Put the green pea liquor in a saucepan and add celery liquor until its taste is clearly discernible. Then add carrot liquor until the flavor of the mixture is slightly sweet, remembering that SUBSTANTIAL SOUPS II carrots contain a large percentage of sugar and too much will make the soup unpalatable for some people. When the combination pleases your taste, add salt if necessary, a dash of cayenne, and heat to boiling. Cut stale slices of bread into cubes, fry brown in butter or bacon fat, lay in bottom of soup tureen or individual bowls and pour the soup over them. A few leftover peas
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