Green Pea Soup

Ingredients

• 3 pints freshly-shelled neas
• 1 small bunch of parsley
• 2 spring onions
• 1 oz. butter
• 1 whole egg
• 3 yolks of eggs
• 1 tablespoonful cream
• 1 gill milk
• li pints white stock
• Pepper
• and salt

Method

1. 1

   Put the peas in a stew-pan, add about a quart of water, a teaspoonful of salt, the parsley, spring onions and mint; boil till tender and rub through a fine sieve.

2. 2

   Return to the stew-pan, put in the stock and butter, and simmer for fifteen minutes longer, then season to taste and add the cream.

3. 3

   Mix the milk with the eggs, beat up, season to taste, and strain into a well-buttered charlotte mould.

4. 4

   Poach in the usual manner, viz., place the mould in a saucepan half full of boiling water, and cook in the oven till set.

As published

This recipe was extracted from The exhibition cookery book (1900) by Expert chef, page 1. The excerpt below is the record exactly as published.

GREEN PEA SOUP. 3 pints freshly-shelled neas (large marrow-fats are best) A few sprigs of green mint li pints white stock 1 tablespoonful cream 1 gill milk 1 small bunch of parsley 2 spring onions 1 oz. butter 1 whole egg 3 yolks of eggs Pepper and salt

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