Green Pea Soup (maigre, or without meat)

Ingredients

• half a gallon of water
• a teaspoonful of salt
• a quart of fully-grown fresh green peas
• the hearts of two lettuces
• a handful of young spinach-leaves
• a sprig of parsley
• a sprig of mint
• a large onion
• about a quarter of a pound of butter
• a pint of young green peas

Method

1. 1

   Boil water with salt and soda, skim, and add peas until tender.

2. 2

   Press through a sieve.

3. 3

   Stew lettuces, spinach, parsley, mint, and onion in butter for half an hour.

4. 4

   Strain and add pea pulp.

5. 5

   Simmer longer and add cooked peas before serving.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 653. The excerpt below is the record exactly as published.

tea- spoonful of salt and a table-spoonful of spinach- j uice if the colour is not good. Serve as hot as possible. Time, one hour. Probable cost, exclusive of the stock or gravy, 9d. per quart. Sufficieat for five or six persons. Green Pea Soup, Early Spring.— An excellent, nicely-flavoured green pea soup may be obtained before peas are to be had by those who grow their own vegetables. Take about four feet of a row of young plants a foot high ; cut them off close to the ground like small salad, and boil the leaves in two quarts of stock until they are quite soft. Press them through a strainer, flavour with salt and a little pepper, and colour with spinach- juice, if necessary. A quarter of an hour before the soup is taken GRE ( 281 ) GRE from the fire thicken it with a small lump of butter, rolled in flour. Time, about one hour. Sufficient for five or six persons. Green Pea Soup (maigre, or without meat). — Boil half a gallon of water, with a tea- spoonful of salt and a tiny piece of soda. Skim it well, and throw into it a quart of fully-grown fresh green peas until they are sufficiently tender, then press all through a sieve. Put the hearts of two lettuces, a handful of young spinach-leaves, a sprig of parsley, and a sprig of mint, all finely shred, and a large onion sliced, into a saucepan, with about a quarter of a pound of butter. Let these ingredients stew gently for half an hour ; strain the butter from them, and pour over them the pulp, &c. Simmer half an hour longer. Just before serving add a pint of young green peas

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