Green-pea Soup

Ingredients

• One onion, cut into halves
• a quart of pease
• one pint of chicken or veal stock
• two tablespoonfuls of butter
• one of flour
• one cup of milk
• one of whipped cream

Method

1. 1

   Cook onion and peas in water until soft.

2. 2

   Remove onion and press peas through a colander.

3. 3

   Boil stock, add mashed peas.

4. 4

   Mix butter and flour, moisten with milk, and add to soup with milk and cream.

5. 5

   Season, boil, and serve.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from Harper's cook book encyclopædia (1902), page 409. The excerpt below is the record exactly as published.

Green-pea Soup fruit-juice, and when it becomes hot add three teaspoonfuls of arrow- root dissolved in a little cold water. Cook all until clear, then stir in a cupful of sugar, and as soon as the sugar is dissolved remove from the fire, add a table - spoonful of wine or brandy, and turn into a dish to cool. Serve in claret-glasses, with a few tiny pieces of ice in each. To be eaten with a spoon. Giblet Soup. — Take goose, duck, or chicken giblets. Clean them and cut the gizzard into small pieces about half an inch square, or it will not be ten- der until the rest is in rags. Put all into a stewpan with a slice of lean ham cut into dice, and a small piece of butter. Fry the giblets a few min- utes ; then add to them two quarts of good stock, an onion stuck with five or six cloves, two or three sprigs of marjoram, thyme, or parsley, a tea- spoonful of salt, half a teaspoonful of pepper, and half a drachm of bruised celery seeds tied in a muslin bag. Simmer gently for two hours, then take out the giblets and put them into a tureen. Strain the soup, and thicken it with I oz. of butter, mixed smoothly over the fire with a table- spoonful of flour until slightly brown- ed but not burned, and added grad- ually to the liquid. Let it boil for a quarter of an hour, then return the giblets to it for a few minutes to get hot, and serve with toasted sippets. Giblet soup is very good for ordinary domestic use. The giblets should be tender, but not too much boiled. Be- fore putting them into the tureen they should be all cut into small pieces. Gravy, Brown, Soup (made from bones and trimmings). — Take the bones of dressed meat — beef is the best — which weighed before cooking about 12 lbs. Break them up into small pieces and put these into a saucepan with five quarts of cold water. Bring the liquid to a boil, skim carefully, and simmer gently but continuously for six hours. Strain through a sieve, and leave the soup until the next day. Re- move the fat from the top, leave any sediment there may be at the bottom, and pour the soup gently into a clean saucepan, with two carrots, one tur- nip, three onions, all sliced, a head of celery, or half a drachm of pounded celery seed, tied in muslin, a bundle of sweet herbs, and eight pepper- corns. Bring it to a boil, skim it carefully, and add a dessert-spoonful of salt, which will assist the scum in rising. Draw it to the side of the fire and simmer gently for two hours. Strain it two or three times, and, to clear it, stir into it when hot the whites of two eggs whisked thor- oughly and mixed with four tea- spoonfuls of cold water, and after- wards with a little of the soup. Beat this into the soup over the fire, and keep whisking till it boils. Skim carefully till it is quite clear. Add three table-spoonfuls of extract of meat, and, if necessary, a little brown- ing; but great care must be taken with this, or the flavor of the soup will be spoiled. This soup is whole- some, nourishing, and cheap. It is a good plan to brown a small quantity of meat — say % lb. of beef and Y\ lb. of veal — draw out the juice with a little cold water, and then simmer these with the bones. The soup will keep better if vegetables are not boil- ed in it until it is about to be used. It should be made the day before it is wanted for use. Green-pea Soup. — One onion, cut into halves, with a quart of pease in a saucepan, with hot water enough to cover them, and cook until the pease are soft. Remove the onion and press the pease through a colander. Boil in a saucepan one pint of chicken or veal stock, and add the mashed pease to it. Rub together two table- spoonfuls of butter and one of flour, moisten with a little cold milk, and add it to the soup with one cup of milk and one of whipped cream ; or the whole mixture may be beaten with a whip just before turning into 364 Green-pea and Tomato Pur6e SOUPS Julienne Soup the tureen. After adding the milk, season well with salt and pepper, and allow the soup to boil up once before serving. Green-pea and Tomato Purde with- out Meat. — Boil together in a quart of water a pint of pease and a half can of tomatoes, with half an onion. When these vegetables are very soft, rub through a colander, and return them, with the liquid in which they were boiled, to the fire. Rub together two table-spoonfuls of butte

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