Green Pea Soup

Ingredients

• Take a quart of shelled peas
• or a peck of unshelled
• a pinch of powdered sugar

Method

1. 1

   Boil the peas until tender, then drain and pass through a sieve.

2. 2

   Mix with a light broth flavoured with onions.

3. 3

   Add spinach leaves for colour and warm before serving.

4. 4

   Serve with croutons or young peas.

As published

This recipe was extracted from Cookery and housekeeping (1882) by Reeve, Henry Mrs., page 37. The excerpt below is the record exactly as published.

GREEN PEA SOUP. this soup a quarter of an hour before serving. The leeks are said to be much better after they have been just touched by frost. This soup may be made of beef, but is best of fowl or pheasant. Green Pea Soup. In order that this soup should be a good colour the peas must not be old, and there must be a supply of young spinach leaves to produce a really pure green. In some gardens it is usual to sow cheap early sorts of peas, and to use the young growth when about eighteen inches high, for making pea-soup. The flavour is excellent, but gardeners of course consider it an extravagant arrangement. Lettuce leaves are also used with pea soup, but there is risk of a slightly bitter flavour if the stems are not taken away. The peas must be boiled till tender, then drained and passed through a hair sieve. The puree is mixed with a light-coloured broth, which must be flavoured strongly with onions, unless onions are boiled with the peas and passed through the sieve. The spinach leaves are to be bruised, and the green liquid mixed with cream (or milk), and after the puree and the broth are amalgamated to the thickness of cream and vv'armed, the spinach colouring is stirred in, and a pinch of powdered sugar must also be stirred in. The soup can be served with croutons handed round, or some very young peas can be boiled in water, caref^dly drained^ and thrown into the soup PEA SOUP. 87 just before serving. Asparagus tips may be substituted for peas. In the country the productiveness of the garden and the forethought of the gardener will regulate the question of how many delicate vegetables can be used. In towns it is a mere question of expense. Green Pea Soup, No. 2. Take a quart of shelled peas or a peck of un- shelle

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