Green Pea Purée Soup

Ingredients

• three pints of green peas
• one ounce and a half of butter
• one carrot
• half an onion
• half a head of celery
• two leeks
• one quart of broth
• salt to taste
• a piece of sugar

Method

1. 1

   Boil peas, fry vegetables in butter, add broth, and boil.

2. 2

   Strain peas, mix with broth, boil, and serve with fried croutons.

As published

This recipe was extracted from Practical household cookery (1891) by E. Duret, page 16. The excerpt below is the record exactly as published.

GREEN PEA PUR^E SOUP. Boil three pints of green peas in plenty of saltwater; meantime fry in a stewpan, with one ounce and a half of butter, one carrot, half an onion, half a head of celery, and two leeks, all shred fine^ as well as a slice of ham. When these items are nicely browned add one quart of broth, and let the contents boil for half an hour. When the peas are properly cooked strain the water and rub the peas through a sieve in the usual way ; strain also the broth through a fine sieve or cloth, mix the pur6e with it in the stewpan, boil and simmer for a few minutes; then add a piece of sugar and salt to taste

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