Green Pea Soup

Ingredients

• In reckoning the quantity of peas
• and shells
• a piece of butter
• some shredded lettuce
• a small onion
• Boil a small quantity of spinach

Method

1. 1

   Add peas and shells to stock with butter, shredded lettuce, and onion.

2. 2

   Simmer for half to three-quarters of an hour.

3. 3

   Boil spinach, squeeze dry, and add to the soup for color.

4. 4

   Rub through a sieve and return to the saucepan.

5. 5

   When just boiling, add the reserved peas.

As published

This recipe was extracted from The book of plain cooking (1904) by Ethel Archer, page 2. The excerpt below is the record exactly as published.

Green Pea Soup In reckoning the quantity of peas for the soup required, save a few and boil to throw in just before serving. Put into the stock the peas and shells, a piece of butter, some shredded lettuce, and a small onion, and simmer from a half to three-quarters of an hour. Boil a small quantity of spinach

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