Pea Soup

Ingredients

• k lb. split peas
• x onion
• \ stick of celery
• 1 carrot
• 2 or 3 thin slices of bacon
• 1 oz. butter
• 1 quart of stock

Method

1. 1

   Soak the peas in cold water for several hours.

2. 2

   Melt butter in a stew-pan, drain peas, add to the pan with onion and vegetables.

3. 3

   Stir for 5 minutes, add stock, season, boil gently, skim, and simmer until peas are done.

4. 4

   Pass through a sieve, add fried bacon, reheat, and serve.

As published

This recipe was extracted from How to cook vegetables (1911) by Charles Herman Senn, page 68. The excerpt below is the record exactly as published.

Pea Soup. k lb. split peas, x onion, \ stick of celery, 1 carrot, 2 or 3 thin slices of bacon cut in small dice, 1 oz. butter or dripping, 1 quart of stock

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