Old-Fashioned Pea Soup

Ingredients

• a knuckle of veal
• leg of mutton
• leg of pork
• one pint of peas
• one quart of stock
• pepper
• salt
• a little water
• the ordinary soup vegetables
• dried mint finely powdered

Method

1. 1

   Prepare stock by boiling veal, mutton, or pork.

2. 2

   Let stock cool and clarify.

3. 3

   Adjust saltiness with water if needed.

4. 4

   Add split peas to stock and simmer.

5. 5

   Pulp through a colander, then simmer with soup vegetables for an hour.

6. 6

   Strain again and serve with powdered dried mint.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from The thorough good cook (1895) by George Augustus Sala, page 59. The excerpt below is the record exactly as published.

Old-Fashioned Fea Soup, The foundation of this capital and thoroughly English (and sea-going) souj? is the stock, otherAvise a liquor in which a knuckle of veal or leg of mutton or pork has been boiled. But pork liquor is the best; and by all mcai}s, if 2'>ossihle, SOUPS. 87 add to your stock a ham-hone. You sliould let the stock get quite cold and perfectly clarified. Taste it, and if too salt, add a little water. If you find it too weak, from the savoury point of view, boil down in it any bones you may have in the house, or a bit of neck or shin of beef. So soon as this liquor boils, add your split peas m the proportion of one pint of peas to one quart of stock. Then simmer, and pulp the whole through a colander. Having done this, simmer for a full hour with the ordinary soup vegetables. Then strain again. Serve with dried mint finely powdered and handed round separately. The seasoning (pepper

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