Pea Soup

Ingredients

• one-half peck of peas
• two quarts of water
• two ounces of butter
• one half pint of cream

Method

1. 1

   Boil pea shells in water, add half the peas, boil, then add the rest.

2. 2

   Strain, add butter, flour, pepper, salt, and cream.

3. 3

   Serve with croutons.

As published

This recipe was extracted from Twentieth century home cook book (1905) by Francis Carruthers, page 40. The excerpt below is the record exactly as published.

PEA SOUP. Boil half a peck of green peas in one and a half gallons of water till quite done. Then strain the peas from the liquor, returning liquor to the pot. Rub the peas through a sieve, chop an onion fine, fr}'ing in a little lard, not too brown ; add this with chopped thyme, parsley, pepper and salt. Then stir a small dessertspoonful of flour into boiling soup ; serve with cubes of toasted bread. PEA SOUP. For one-half peck of peas, if fresh, boil shells in two quarts of water one half hour. Strain off and put in half of the peas, boil one half hour; then put in the remainder. When tender take out one cup of the peas, and put the rest through a sieve or colander, then put back on the stove and add two ounces of butter with one tablespoonful of flour. Stir into it pepper and salt and one half pint of crea

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