Pea Soup

Ingredients

• half a pint of dried pease
• three quarts of cold water
• a bone, or a bit of ham
• one turnip
• one carrot
• one onion
• three cloves

Method

1. 1

   Wash the peas well and put them in cold water.

2. 2

   Bring to a boil, then add the bone or ham, turnip, carrot, and onion stuck with cloves.

3. 3

   Simmer for three hours, stirring occasionally.

4. 4

   Pass through a sieve and add a mixture of butter and flour if it shows signs of settling.

5. 5

   Fry some diced stale bread and serve in the soup-tureen.

As published

This recipe was extracted from The universal cookery book (1887) by Gertrude Strohm, page 6. The excerpt below is the record exactly as published.

Pea Soup. Use half a pint, or seven ounces, of dried pease (cost three cents), for every two quarts of soup you want. Put them in three quarts of cold water, after washing them well ; bring them slowly to a boil ; add a bone, or a bit of ham, if you have it to spare, one turnip, and one carrot peeled, one onion stuck with three cloves

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