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Green Pea Soup (St. Germain)
From The thorough good cook, 1895
Serves 2
Green-pea soup should be velvet-smooth. Optionally, add whole peas boiled separately before serving.
Presented as published in 1895. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The thorough good cook (1895) by George Augustus Sala, page 57. The excerpt below is the record exactly as published.
Green Pea Soup (St. Germain). Take three pints of green peas, mature, but not too old, and let them sweat thoroughly in stock on the fire Avith a bunch of green onions, parsley, a little mint, and a quarter of a pound of ham. When done, pound and moisten them with white stock to about the same con- sistence as other thick soups. Set this to boil gently for about twenty minutes at the corner of the stove, and skim well. When about to serve, colour your soup with a little parsley — or spinach-green, as dry as you can obtain it, by squeezing betAveen two napkins. Mix your green with about two ounces of butter
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