Green-Pea Soup

Ingredients

• a quart of green peas
• a chicken
• a tablespoonful of salt
• a saltspoonful of white pepper
• two tablespoonfuls of butter
• two tablespoonfuls of flour

Method

1. 1

   Prepare chicken and broth.

2. 2

   Boil peas until tender, then drain.

3. 3

   Mix butter and flour into a paste.

4. 4

   Add peas to broth, stir in flour mixture, and adjust consistency with water or milk.

5. 5

   Serve.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Miss Corson's practical American cookery and household management (1885) by Juliet Corson, page 105. The excerpt below is the record exactly as published.

two tablespoonfuls of butter to a smooth paste with one tablespoonful of flour; put the to- matoes over the fire in a soup-kettle with one quart of cold water, and let them heat gradually ; when they are hot, add another quart of cold water, and when this boils, put in the rice, a saltspoonful of pepper, and two teaspoonfuls of salt, and continue the boiling until the rice is tender, but not broken ; then stir in the paste of butter and flour, a salt- spoonful of soda, and a pint of milk, or enough to make the soup as thick as cream ; let the soup boil for a few moments, in order to thoroughly cook the flour, and then serve it at once. STRING-BEAN SOUP. Remove the strings from a pint of beans, cut them in small pieces, wash them in cold water, and then boil them in salted boihng water until they are tender enough to rub through a sieve with a potato-masher. After the beans are prepared in this way, put over the fire in a clean saucepan two tablespoonfuls each of butter and flour, and stir them until they are smoothly blended ; then gradually stir in two quarts of boiling water ; when the white soup thus made is boiling, put in the beans, prepared as already directed ; sea- son the soup with two teaspoonfuls of salt, half a saltspoonful of white pepper, and the least dust of cayenne pepper ; let it boil once, and serve it. GREEN-PEA SOUP. Make this soup of small green peas and the broth in which a chicken has been cooked. To prepare it, first care- fully pick and singe a chicken, wipe it with a wet towel, (}raw it without breaking the intestines, and truss it to keep it in shape while boiling. Put it over the fire in a saucepan con- taining sufficient boiling water to cover the chicken ; remove all scum as it rises, and when the broth is clear add a table- SOUPS (potage). 183 spoonful of salt and a saltspoonful of white pepper ; cover the saucepan closely, and simmer the chicken very slowly until it is tender. Meantime shell a quart of green peas

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