Pea Soup

Ingredients

• a quart of dried peas
• three quarts of cold water
• a pound of salt pork
• three cloves
• two large onions
• three stalks of celery
• one teaspoonful of celery salt
• seven quarts of cold water
• two sprigs of parsley
• two bay leaves
• a pint of milk or cream

Method

1. 1

   Pick over and wash peas, soak overnight in cold water.

2. 2

   Drain and place in a kettle with fresh water, salt pork, cloves, onions, and celery.

3. 3

   Boil gently for seven hours, stirring often.

4. 4

   Rub through a fine sieve, return to kettle, and add tied parsley and bay leaves.

5. 5

   Adjust seasoning and add milk or cream.

Nutrition per serving

Estimated from matched ingredients across 10 servings.

As published

This recipe was extracted from Miss Parloa's kitchen companion (1887) by Maria Parloa, page 65. The excerpt below is the record exactly as published.

Pea Soup. Pick over and wash a quart of dried peas, and soak over night in three quarts of cold water. In the morn- ing pour off all this water, and put the peas into the soup-kettle with seven quarts of cold water, a pound of salt pork, three cloves, two large onions, and three stalks of celery, or, if you have no celery, one tea- spoonful of celery salt. Boil gently for seven hours, stirring often, and at the end of that time rub the soup through a fine sieve. Return it to the kettle ; and after tying two sprigs of parsley and two bay leaves together, add them to the soup. Taste, to be sure there is season- ing enough, and add a pint of milk or cream

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