Green Pea Soup from Dried Peas (Soupe aux Pois Secs)

Ingredients

• i pt. dried green peas
• 3 pts. meat boilings or water
• 1 oz. dripping
• A few parsley stalks
• A handful of spinach
• 1 lump of sugar
• A sprig of mint
• £ tea-sp. dried mint
• 1 onion
• £ pt. hot milk
• Salt and pepper

Method

1. 1

   Wash the peas, picking out any discoloured ones, and let them soak in the water or meat boilings overnight.

2. 2

   Melt the dripping in a saucepan, add the spinach, onion, mint, and parsley.

3. 3

   Cook for a few minutes, then add the peas and soaking liquid.

4. 4

   Simmer until the peas are tender, then rub through a sieve.

5. 5

   Return the puree to a saucepan, add hot milk and seasoning.

6. 6

   Serve with crofitons of fried bread or toast.

As published

This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 82. The excerpt below is the record exactly as published.

Green Pea Soup, from Dried Peas (Soupe aux Pois Secs) i pt. dried green peas. 3 pts. meat boilings or water. 1 oz. dripping. A few parsley stalks. A handful of spinach. 1 lump of sugar. A sprig of mint or £ tea-sp. dried mint. 1 onion. £ pt. hot milk. Salt and pepper

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