Pea Soup

Ingredients

• 1 can of DEL MONTE Canned Peas
• 1/2 cup of water
• a slice of onion
• a sprig of mint
• 2 cups of thin seasoned white sauce

Method

1. 1

   Boil the liquid from the peas, water, and any leftover peas with onion or mint for 5 minutes.

2. 2

   Rub through a strainer and add to the white sauce.

3. 3

   Boil and serve.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from The bride's cook book (1915) by Edgar William Briggs, page 124. The excerpt below is the record exactly as published.

A sprig of mint cooked with peas gives an unusual and delicate flavor which is very pleasing. Any left over peas may be creamed with young green onions to make a wholesome and healthful dish. Serve buttered peas in a border of boiled rice and omit the usual potatoes from the menu. Mold peas in unsweetened lemon jelly for an appetizing salad to serve with mayonnaise. Creamed peas are delicious arranged in alternate layers with crumbs and browned in the oven. Egg plant stuffed with mashed peas and rice, covered with crumbs, and baked, is an unusual delicacy. Peas may be mixed with sardines and hard cooked eggs and served on lettuce with mayonnaise for a substantial salad. Creamed peas are attractive served in cups made from turnips hollowed out and boiled until tender. A slice of bacon chopped fine and added to the peas while re-heating gives a splendid flavor and conserves the butter. Creamed peas make a splendid sauce for any fl&h loaf. Used in this way they also take the place of a vegetable. Left over peas creamed with chicken extend the chicken and add flavor and food value. PEA SOUP— Boil liquid from 1 can of DEL MONTE Canned Peas, V2 cup of water, and any left over peas with a slice of onion or sprig of mint for 5 minutes. Rub through a strainer and add to 2 cups of thin seasoned white sauce

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