Pea and Tomato Soup

Ingredients

• 1 pint Scotch peas (dried)
• 1 quart boiling water
• 2 cups tomato
• 3 cups Nut Soup Stock

Method

1. 1

   Soak the peas overnight.

2. 2

   When ready to cook, put into a quart of boiling water, and simmer slowly until quite dry and well disintegrated.

3. 3

   Rub through a colander to remove the skins.

4. 4

   Add two cups of strained stewed tomato, and three cups of Nut Soup Stock liquor.

5. 5

   Turn into a double boiler, and cook together for half an hour or longer; turn a second time through a colander or soup-strainer, and serve.

As published

This recipe was extracted from Healthful cookery (1904) by E. E. Kellogg, page 66. The excerpt below is the record exactly as published.

Pea and Tomato Soup. — 1 pint Scotch peas (dried), 1 quart boiling water, 2 cups tomato, 3 cups Nut Soup Stock

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