Green Peas Soup, Without Meat

Ingredients

• one quart of large, full grown peas
• three quarts of water
• five pints of the liquor in which they were cooked
• from three to four ounces of butter
• three large, or four small cucumbers
• the hearts of three or four lettuces
• from one to four onions
• a dozen leaves or more of mint
• a half-teaspoonful of salt
• a good seasoning of white pepper or cayenne

Method

1. 1

   Boil peas until tender, drain and pound them, mixing with the cooking liquor.

2. 2

   Simmer cucumbers, lettuces, onions, and parsley in butter, then add to the strained stock.

3. 3

   Boil gently, add young peas, and serve immediately.

As published

This recipe was extracted from Modern cookery, in all its branches (1884) by Eliza Acton, page 65. The excerpt below is the record exactly as published.

GREEN PEAS SOUP, WITHOUT MEAT. Boil tender in three quarts of water, with the proportions of salt and soda directed for them in Chapter XVII., one quart of large, full grown peas; drain and pound them in a mortar, mix with them gradually five pints of the liquor in which they were cooked, put the whole again over the fire, and stew it gently for a quarter of an hour; then press it through a hair-sieve. In the mean time, simmer in from three to four ounces of butter,* three large, or four small * Some persons prefer the vegetables slowly fried to a fine brown, then drained on a sieve, and well dried before the fire ; but though more savoury so, they do not improve the colour of the soup. 40 MODERN COOKERY. [chap. i. cucumbers pared and sliced, the hearts of three or four lettuces shred small, from one to four onions, according to the taste, cut thin, a few small sprigs of parsley, and, when the flavour is liked, a dozen leaves or more of mint roughly chopped : keep these stirred over a gentle fire for nearly or quite an hour, and strew over them a half- teaspoonful of salt, and a good seasoning of white pepper or cayenne

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