Green Pea Soup Without Meat, for Lent

Name: Green Pea Soup Without Meat, for Lent
Ingredients: two pints of green peas; two quarts of water; three or four onions; two heads of celery; a carrot; a turnip; a little butter

From La cuisine creole, 1885

Can use dried peas; longer boiling improves flavor.

Presented as published in 1885. 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 La cuisine creole (1885) by Lafcadio Hearn, page 6. The excerpt below is the record exactly as published.

REEN PBA SOUP^ WITHOUT MBAT^ FOR LENT. Put two pints of green peas in two quarts of watçr, boil until the peas are very soft ; then add three or four LA CUISINE CREOLE. 11 onions, two heads of celery, a carrot, and a turnip, ail eut small ; season with sait to taste, add a little butter

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