Green Pea Soup

Ingredients

• one pint of freshly-shelled peas
• three pints of water
• a small onion
• two ounces of butter
• one large tablespoonful of flour
• three large tablespoonfuls of Mirepoix
• half a leaf of fresh mint
• one tablespoonful of sugar
• small piece of fresh butter

Method

1. 1

   For six persons, boil the peas and water in the usual way and retain the liquor.

2. 2

   In a stewpan, cook the chopped onion in butter, then add flour and pour in the peas and liquor.

3. 3

   Add Mirepoix and simmer for half an hour.

4. 4

   Pass through a fine strainer, return to the stewpan, add mint, sugar, and butter, bring to a boil quickly while stirring.

As published

This recipe was extracted from Soyer's standard cookery (1912) by Nicolas Soyer, page 13. The excerpt below is the record exactly as published.

Green Pea Soup. For six persons take one pint of freshly-shelled peas and three pints of water, boil in usual way and when cooked re- tain the liquor. Take a small onion, chopped fine, and put into stewpan with two ounces of butter. When butter is dissolved add one large tablespoonful of flour and pour the peas and liquor into same. Add three large tablespoonfuls of Mirepoix, allow to simmer for half an hour. Then pass through very fine strainer or hair-sieve, place back into stewpan, add half a leaf of fresh mint, one tablespoonful of sugar, small piece of fresh butter

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