Pea Soup

Ingredients

• 1 quart of Split Peas
• 2 quarts of Water
• 2 Onions
• 1 Turnip
• 1 Carrot
• 1 leaf of Celery
• 1 teaspoonful of Salt
• 1 teaspoonful of Pepper
• Two pennyworth of cooked or uncooked Bones
• Mint and Toast

Method

1. 1

   Wash the peas; put them in a basin of cold water to soak one night; next morning pour off all the water; put the 2 quarts of water and the peas in a saucepan; bring them to the boil.

2. 2

   Peel the onions and turnip; scrape the carrot and celery; wash all except the onions and cut them into small squares; add them and the bones to the peas.

3. 3

   Let the soup simmer for 2 hours.

4. 4

   Skim sometimes.

5. 5

   Take out the bones.

6. 6

   Strain the soup through a wire sieve or colander into a basin; rub all through with a wooden spoon.

7. 7

   Pour soup back into the saucepan; add pepper and salt; stir until it boils.

8. 8

   Pour the soup into a hot basin; serve with powdered mint and squares of toast.

Nutrition per serving

As published

This recipe was extracted from Instruction in cookery (London School Board receipts) (1890) by London (England). School Board, page 9. The excerpt below is the record exactly as published.

PEA SOUP. Ingredients : — 1 'quart of Split Peas. 2 quarts of Water. 2 Onions. 1 Turnip. 1 Carrot. 1 leaf of Celery. 1 teaspoonful of Salt. i teaspoonful of Pepper. Two pennyworth of cooked or uncooked Bones. Mint and Toast

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