Hard Pea Soup

Ingredients

• about two quarts of stock
• two pounds of split peas
• a head of celery
• a cut-down carrot
• a large onion or two
• a pinch of curry powder
• half an eggspoonful of Cayenne pepper

Method

1. 1

   Soak the peas overnight, then strain and add to the stock with celery, carrot, and onions.

2. 2

   Boil until soft, strain, and serve with crumbled toast.

Nutrition per serving

As published

This recipe was extracted from Mother's Cook Book: Containing Recipes for Every Day in the Week, Including .. (1902) by Marion Harland, page 13. The excerpt below is the record exactly as published.

HARD PEA SOUP. Many persona keep the bones of their roast in order to convert, them into stock for pea soap, which is, to my taste, one of the most relishable of all soups, and a famous dish for cold weather, with this advantage in its favor, that it may be made from almost anything. Capital stook for pea 28 Motheb'a Coos Book. soup can be made from a kuckle of bam or from a piece of pickled-pork. Supposing that some such stock is at hand to the extent of about two quarts, procure, say, two pounds of split peas, wash them well, and then soak them for a night in water to which a very little piece of soda has been added (the floating peas should be all thrown away), strain out the peas and place them in the stock, adding a head of celery, a cut-down carrot and a large onion or two, and season with a pinch of curry powder, or half an eggspoon* ful of Cayenne pepp

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