Pea Soup

Ingredients

• one quart green peas
• one onion
• sufficient water to cover
• one pint water
• one tablespoonful flour
• two tablespoonfuls oil
• one cupful milk
• one cupful cream
• one teaspoonful salt

Method

1. 1

   Put peas and onion in a pot, cover with water, and boil for forty-five minutes.

2. 2

   Mash through a colander, add pint of water.

3. 3

   Cook flour in oil until light brown, then add milk and cream.

4. 4

   Pour into soup, boil a few minutes, and serve.

Nutrition per serving

As published

This recipe was extracted from Mazdaznan encyclopedia of dietetics and home cook book (1909) by Hanish, Otoman Zar-Adusht-, page 59. The excerpt below is the record exactly as published.

one cupful milk. CELERY SOUP. Take five stalks celery, with leaves, cut fine and boil for ten minutes in one quart water; pour off water and add two quarts fresh water, one clove garlic, one tablespoonful olive oil, one tablespoonful nut butter; boil two hours, then 111 add three cupfuls milk and one cupful milk thickened with a little flour ; boil again for a few minutes, then serve. RICE-MACARONI SOUP. Boil one tablespoonful rice, one onion, one cupful broken macaroni, and one tablespoonful oil in two quarts water for forty-five minutes. Add one teaspoonful salt and two tablespoonfuls finely-chopped green parsley and allow to boil a few minutes longer. Add two tablespoonfuls catsup or pinon butter for flavoring, if desired. ASPARAGUS SOUP. Boil one quart finely chopped asparagus in one quart water for ten minutes ; pour off water, put on two quarts fresh water and boil twenty minutes ; strain out asparagus, and mash thru colander, then return again to water from which it was taken. Cream one tablespoonful flour with one tablespoonful oil, stir into one pint heated milk and boil a few minutes ; salt to taste and pour into asparagus. Let all come to a boil and pour over toasted bread cut into dice, or oyster crackers, and garnish with parsley. GRAIN- VEGETABLE SOUP. Put one tablespoonful each of rice, chopped green corn, and cracked barley into soup pot ; pour on one quart water and boil one hour. Chop fine two sticks celery, one onion, turnip, carrot and sweet potato ; add to soup, together with one quart water. Boil for two hours over slow fire, then add one quart boiling water. Take one cupful flour, one- half teaspoonful baking powder ; mix well and rub with one tablespoonful nut butter or oil and one well-beaten egg. Roll into small balls, drop into soup and boil for thirty minutes. About five minutes before taking off fire add two teaspoonfuls each of parsley, peanut butter, peanutta and one teaspoonful each of thyme and salt. PEA SOUP. Put one quart green peas and one onion into a soup pot; pour on sufficient water to cover and boil forty-five 112 minutes. Mash thru colander and add one pint water. Cook one tablespoonful flour in two tablespoonfuls oil until a very light brown. Add one cupful each of milk and cream and one teaspoonful salt

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