Green Pea Soup

Ingredients

• two quarts of green peas
• a quarter of a pound of butter
• a quarter of a pound of lean ham
• two onions
• a few sprigs of parsley
• a quart of cold water
• two tablespoonfuls of flour
• a tablespoon of sugar
• a little pepper and salt

Method

1. 1

   Combine peas, butter, ham, onions, and parsley in a stewpan with cold water.

2. 2

   Rub together, cover, and cook until tender.

3. 3

   Mix in flour, add stock, season, and boil.

4. 4

   Sieve, add boiling milk, skim, and serve with croutons.

As published

This recipe was extracted from Soyer's standard cookery (1912) by Nicolas Soyer, page 12. The excerpt below is the record exactly as published.

a few sprigs of parsley, and two bay-leaves, put them into a stewpan, with four ounces of butter, fry the whole to a light yellowish color, then add the carrots, with a pint of water, and let them stew until perfectly tender, mix in two ounces of flour quite smoothly, and add five pints of stock; season with a little salt and sugar, and stir upon the fire until boiling, a quarter of an hour, when pass it through a sieve, and finish and serve as in the preceding; no cream, however, must be added. This soup ought to be of a red color. Boiled rice or fried croutons may be served in it. Green Pea Soup. Put two quarts of green peas into a stewpan with a quarter of a pound of butter, a quarter of a pound of lean ham, cut into small dice, two onions in slices, and a few sprigs of pars- ley; add a quart of cold water, and with the hands rub all well together; then pour off the water, cover the stewpan close, and stand it over a sharp fire, stirring the contents round occasion- ally; when very tender, add two tablespoonfuls of flour, which mix in well, mashing the peas with your spoon against the 12 STANDARD COOKERY. sides of the stewpan, add two quarts of stock, or broth from the Pot-au feu, a tablespoon of sugar, and a little pepper and salt

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