Green-Pea Soup

Ingredients

• Green peas, 2 quarts
• Butter, melted, 2 tablespoons
• Water, 4 quarts
• Flour, 1 teaspoon
• 1 onion, chopped fine
• Salt
• Pepper
• 1 sprig mint
• 1 sprig parsley

Method

1. 1

   Boil peas in water for two hours, renewing liquid as needed.

2. 2

   Strain, return liquor to pot, rub peas through a sieve, mix pulp with onion, mint, and parsley.

3. 3

   Add to liquor, boil for 15 minutes.

4. 4

   Stir flour into butter, mix well, and stir into boiling soup; add salt and pepper to taste; serve with buttered strips or toasted bread.

Nutrition per serving

As published

This recipe was extracted from Use and preparation of food (1919) by United States. Federal Board for Vocational Education., page 31. The excerpt below is the record exactly as published.

Green peas, 2 quarts. Butter, melted, 2 tablespoons. Water, 4 quarts. Flour, 1 teaspoon. 1 onion, chopped fine. Salt. 1 sprig mint. Pepper. 1 sprig parsley. Boil the peas in water for two hours, renewing liquid by adding boiling water as needed. Strain, return the liquor to the pot. Rub the peas though a sie\e ; mix the pulp with the onion, mint, and parsley. Add to the liquor in the pot juul lot boil 15 minutes. Stir the flour into the butter, mix well, and stir in.^o tiie boiling soup ; add salt and pepper to taste ; serve with well-buttered strips or toasted bread. PEA SOUP I. Hulled peas, 1 quart. White sauce. Water, 4 quarts. Salt and pepper. Boil the peas in the water until perfectly soft. Mash the peas; add the white sauce and seasonings, stirring and boiling as for green-pea soup. 54 USE AND PREPARATION OF FOOD. PEA SOUP II. Peas, 1 quart. Water, 4 quarts. Bacon, 2 ounces. 6 onions. Salt. Pepper

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