Green Pea Soup

Ingredients

• a peck of green peas
• one lettuce
• one onion
• twelve leaves of spinach
• half a pint of stock
• two quarts of stock
• a small teaspoonful of salt
• a teaspoonful of whole pepper
• a teaspoonful of pounded loaf-sugar

Method

1. 1

   Shred finely one lettuce, one onion, and if convenient, twelve leaves of spinach.

2. 2

   Melt two ounces of butter in a clean three-quart stewpan.

3. 3

   Add your vegetables and one part of the peas, a sprig of mint, and a small teaspoonful of salt, and half a pint of stock.

4. 4

   Stew gently in the vapor of the butter with constant stirring till the vegetables are sufficiently soft to pulp or pass through a sieve.

5. 5

   Add the pulp to two quarts of clear stock, a teaspoonful of whole pepper, a teaspoonful of pounded loaf-sugar, and a little more salt if necessary.

6. 6

   Bring it to the boil, skim, and put it aside to simmer.

As published

This recipe was extracted from Buckmaster's cookery (1887) by J. C. Buckmaster, page 39. The excerpt below is the record exactly as published.

one lettuce, one onion, or a dozen spring onions, and, if convenient, twelve leaves of spinach. 4. Take a clean three-quart stew- pan or saucepan. 5. Melt two ounces of butter. 6. Add your vegetables and one part of the peas, a sprig of mint, and a small teaspoonful of salt, and half a pint of stock. 7. Stew gently in the vapour of the butter with constant stirring till the vegetables are sufficiently soft to pulp or pass through a sieve. 8. Place your sieve bottom upwards over a dish, pass the vegetables through the sieve by gently working with a wooden spoon, or better, a puree presser ; by this process all the tough, stringy parts of the vege- GREEN PEA SOUP. TO MAKE TWO QUARTS. Ingredients. Spinach. I peck of Green Peas. I Lettuce. 1 Lettuce. I Onion. 2 quarts of Stock. Mint. 88 Buck-master s Cookery. tables will be separated. 9. Add the pulp (that which has passed through the sieve) to two quarts of clear stock, f(pp. 77, 78) a teaspoonful of whole pepper, a teaspoonful of pounded loaf-sugar, and a little more salt, if necessary. 10. Bring it to the boil, skim, and put it aside to simmer. This part is now ready. 1. Take the remaining part of the peas and turn them into a saucepan of boiling water, with plenty of salt, and a small lump (size of a nut) of loaf sugar. 2. Boil gently till done. 3. Drain them through a colander. 4. Add them to the soup. 5. Serve with sippets of bread. Some cooks add a little chopped mint. The spinach gives a greener colour to the soup. Precautions. — Fresh shelled peas, sweet butter, clean stewpans, good stock, constant stirring of the vegetables while stewing in the butter to prevent burn- ing, are essential. GREEN PEA PUREE SOUP. TO MAKE TWO QUARTS. Ingredients. 3 pints of Green Peas. 1 Onion, x Carrot. 2 q<!s. of Stock. 1. Take a three-quart stewpan. 2. Boil three pints of green peas in plenty of salt and water, with one carrot and one onion. 3. When the peas are suffi- ciently soft take out the carrot and onion. 4. Drain the peas in a colander. 5. Pass them through a hair or tammy sieve. G. Return the puree to the stewpan. 7. Add two quarts of stock

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