Green Pea Soup with Stock

Ingredients

• the neck of lamb
• 6 qts. of cold water
• 2 tablespoons of salt
• 1 qt. of shelled peas
• a little pepper
• a pt. of young potatoes
• 1 tablespoon of butter
• a dessertspoon of flour

Method

1. 1

   Wash the neck of lamb and put it in a soup-pot with cold water.

2. 2

   Add salt, boil gently for 2 hours, and skim.

3. 3

   Add shelled peas and pepper, cover and boil for 30 minutes.

4. 4

   Scrape and slice young potatoes, add to soup, cover and boil for another 30 minutes.

5. 5

   Work butter and flour together, add to soup 10 minutes before removing from heat.

Nutrition per serving

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 134. The excerpt below is the record exactly as published.

1 tablespoon of butter. Serve hot, with dice of toast. — Mrs. C. J. Jeffries, Winnetka, 111. GREEN PEA SOUP WITH STOCK.— Wash the neck of lamb in cold water and put it into a soup-pot with 6 qts. of cold water. Add 2 tablespoons of salt, let boil gently for 2 hrs., and skim; add 1 qt. of shelled peas, a little pepper; cover and let boil for yz hr.; scrape the skins from a pt. of young potatoes; slice and add them to soup, cover and let boil ^ hr. longer. Work butter size of an ^^^ and a dessertspoon of flour

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