Pea-and-Potato Soup

Ingredients

• one pint of split peas
• a pint and a half of sliced potatoes
• one good-sized onion sliced thin
• a piece of butter
• salt to taste
• little squares of toasted bread

Method

1. 1

   Boil split peas until soft.

2. 2

   Boil potatoes and onion until tender.

3. 3

   Pass through a colander, add water to desired thickness, salt, and boil again.

4. 4

   Stir in butter and serve with toasted bread squares.

As published

This recipe was extracted from The home cook book (1905) by Christine Frederick, page 21. The excerpt below is the record exactly as published.

PEA-AND-POTATO SOUP Boil one pint of split peas till soft. Boil also till tender a pint and a half of sliced potatoes, together with one good- sized onion sliced thin. Put the soft peas and the tender pota- toes and onion through a colander, add water till you have the thickness you want your soup to be, salt to taste, boil up once more, stir in a piece of butter, and serve with Httle squares of toasted bread —

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