Pea Soup (2)

Ingredients

• Messrs. Symington’s well-known pea-flour
• as much meat stock
• 2 ounces of the pea-flour

Method

1. 1

   Mix pea-flour with meat stock to make a paste, stir in broth or soup to desired thickness.

2. 2

   Season with pepper, salt, and mint.

3. 3

   For instant soup, add Liebig’s extract of meat with salt and pepper.

As published

This recipe was extracted from English and French cookery (1890) by Percy Lindley, page 27. The excerpt below is the record exactly as published.

Pea Soup (2). — Another way is to use Messrs. Symington’s well- known pea-flour. In its preparation the deleterious agent of the pea — the fixed air — is displaced, and soup prepared by it is not only nutritious, but its digestibility is greatly increased. It is sold in tins, from which as much is taken as may be necessary. Mix with as much meat stock 44 ENGLISH AND FRENCH COOKERY. as will make a paste ; stir, and add the broth or soup to the thickness required. Season with pepper, salt, and green or dried mint. A delicious soup may be made instantly with pea-flour, by adding a small quantity of Liebig’s extract of meat flavoured with salt and pepper. 2 ounces of the pea-flour

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