Pea Soup

Ingredients

• water, drain water off
• add peas to stock
• add turnips
• carrots, onions, and other vegetables
• onions, and other vegetables
• add little mint
• season with salt
• season with pepper

Method

1. 1

   Simmer peas in water for about 3 hours.

2. 2

   Add turnips, carrots, onions, and other vegetables until tender.

3. 3

   Season with mint, salt, and pepper.

Nutrition per serving

As published

This recipe was extracted from The Bile Beans cookery book (1931) by Ltd C.E. Fulford, page 2. The excerpt below is the record exactly as published.

PEA SOUP. ‘water, drain water off, add peas to stock to be used, and allow them to simmer about 3 hrs.; add turnips, carrots, onions, and other vegetables, cleaned and cut into small pieces, and simmer untiltender. Add little mint, season with salt and pepper. HARICOT SOUP. night in cold water, drain, and put into saucepan with 2 quarts cold water, add 1 carrot, 1 turnip, and 2 onions, cut into small pieces; allow to simmer about 3 hrs. Then strain soup through wire sieve or colander, rub vegetables through with wooden spoon. Season to taste, pour back into pan to heat, serve with toasted bread cut into small squares. LENTIL SOUP. 2 quarts water, 4 onion, 1-parsnip, little celery, or other vegetable preferred, butter, salt, and pepper. Wash lentils thoroughly ; put lentils, finely shredded onion, parsnip, celery, and large piece of butter with water in pot ; salt and pepper to taste ; boil gently for 2 hrs., stirring occasionally. BROWN SOUP. ‘1 turnip, 1.02. arpetie. teaspoon salt, 1 teaspoon pepper, a pinch sweet herbs, 1 quart cold water, Heat dripping in pan, cut meat and onion in small pieces, fry until deep brown, then pour off fat; add vegetables, herbs, and water; simmer 2 hrs., take out herbs, season with pepper

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