Green Pea Soup

Ingredients

• 1 qt. of green peas
• a small onion
• 2 tablespoons butter
• 1 tablespoon of flour
• 1 cup of cream
• 1 cup of milk
• salt
• pepper

Method

1. 1

   Cover peas with hot water and boil with onion until they mash easily.

2. 2

   Mash and add stock or water.

3. 3

   Cook butter and flour until smooth, add to peas, then add cream and milk.

4. 4

   Season and let boil before straining and serving.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 134. The excerpt below is the record exactly as published.

GREEN PEA SOUP.— Cover a qt. of green peas with hot wa- ter and boil with a small onion until they mash easily; mash and add 1 pt. of stock or water. Cook 2 tablespoons butter and 1 of flour until smooth, but not brown; add to the peas, and then add 1 cup of cream and 1 of milk; season, and let boil up nice. Strain and serve. — Mrs. Belle Thompson, 160 S. 19th Ave., Maywood, 111. IONIA PEA SOUP.— Add 1 qt. of dried peas to 5 of water and boil 4 hrs. Cut up 3 large onions, 2 heads of celery, 1 carrot, and 200 SOUP 2 turnips, and add to the boiled peas and -water. Season with salt and pepper. Boil 2 hrs. more, thinning with water if necessary. Strain and add 1 tablespoon of butter. Serve hot, with dice of toast. — Mrs. C. J. Jeffries, Winnetka, 111. GREEN PEA SOUP WITH STOCK.— Wash the neck of lamb in cold water and put it into a soup-pot with 6 qts. of cold water. Add 2 tablespoons of salt, let boil gently for 2 hrs., and skim; add 1 qt. of shelled peas, a little pepper; cover and let boil for yz hr.; scrape the skins from a pt. of young potatoes; slice and add them to soup, cover and let boil ^ hr. longer. Work butter size of an ^^^ and a dessertspoon of flour together, and add to soup 10 minutes before taking off the fire. — Mrs. E, D. Kelley, Win- netka, 111. PENNSYLVANIA PEA SOUP.— Put 1 qt. of full-grown peas in a saucepan with 3 pts. of boiling water and a little mint. Do not cover, and let boil rapidly, until peas are tender. Skim fre- quently, press the whole through a coarse sieve and return to the fire, letting it boil up once more. To this add a lump of sugar, and salt and pepper. Serve hot. — Mrs. C. J. Jeffries, Win- netka, 111. RICE AND PEA SOUP.— Put 1 cup of washed rice in a gran- ite-pan, allow it to boil gently until tender. Put 1 pt. of young peas into another saucepan and stew until tender. When both vegeta- bles are cooked, put them together and add 1 pt. of hot water. Let boil, remove the pan to the side of the fire, and stir in, quickly, the yolk of an ^%%y beaten, with 1 pt. of cream. Season to taste with salt and pepper, and a pinch of sugar. Pour over toasted brown bread, cut in small squares. — Mrs. C. J. Jeffries, Winnetka, 111. PEA AND VERMICELLI SOUP.— Pass 1 pt. of cooked peas through a wire sieve. Put in a saucepan with 1 qt. of milk. Boil separately 2 oz. of large, white vermicelli for 10 minutes in salted water. Drain, put with the soup, boil 10 minutes longer, skim and serve. — Mrs. C. J. Jeffries, Winnetka, 111. PEANUT SOUP.— Melt 1 large tablespoon of butter in a double boiler, stir in 1 tablespoon of flour

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