Green Pea Soup

Ingredients

• a pint of old peas
• a pint of water
• 1 or 2 onions
• 1 oz. of butter
• salt
• pepper
• some lettuce leaves
• a little chopped spinach
• a tablespoonful of flour

Method

1. 1

   Soak peas in water for hours, then simmer with water, onions, butter, salt, pepper, and lettuce until soft.

2. 2

   Rub through a colander, add more water, spinach, chopped lettuce, salt, pepper, butter, and flour mixed with water.

3. 3

   Boil until thickened and serve.

As published

This recipe was extracted from The household gas cookery book (1900) by Helen Edden, page 15. The excerpt below is the record exactly as published.

tablespoonfuls of flour, a little thyme, a handful of parsley, a few peppercorns, and salt to taste, and put them into a quart of water. Let it boil for about an hour, and when ready add (if liked) 2 teaspoonfuls of mushroom catsup. A little fine oatmeal may be added if not sufficiently thick. Parsnip Soup.— Take two parsnips of sufficiently large size, scrape clean, and with two sliced onions put them into two pints of good stock. Add a little salt and pepper to taste, and a pinch of mace. Let the whole stew gently for 2J hours, by which time the vegetables will be sufficiently tender to allow of their being passed through a sieve; then boil the whole till quite smooth. Serve with fried bread croutons. Potage a la Conde. — Soak a half pint of butter beans in cold water all night. Slice 1 onion, 1 shallot, 3 cloves, 1 bayleaf, a tablespoonful of salt, and boil all together with the beans for about 3J hours. Pass the whole through a wire sieve, and rub the beans through with a wooden spoon ; return all the liquid to the saucepan, adding 1 lb. of butter. Bring gently to the boil, and serve with some croutons. GAS COOKERY BOOK. 33 Potato and Leek Soup, Maigre. — Trim off the roots and outer leaves of a bunch of fresh leeks. Wash * ® j cu^ them into pieces an inch long, and divide them. Put them into boiling water for five minutes, remove them, and place them in a sauce¬ pan with £ lb. of fresh butter, half a teaspoonful of pepper, and a teaspoonful of salt. Pour over them 3 pints of boiling water. Peel 5 large mealy potatoes, cut them up, and add them to the leeks. Boil until the potatoes are quite soft. Pass through a sieve, return to the saucepan, adding J pint of cream, and serve. Green Pea Soup/ Take a pint of old peas, and let them soak in water for some hours. Put them in a saucepan with a pint of water, 1 or 2 onions, 1 oz. of butter , salt, pepper, and some lettuce leaves. Let the peas, etc., simmer until they are quite soft, rub them through a colander. Add a little more water, a little chopped spinach

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