Pea Soup

Ingredients

• 2 quarts stock
• 2 heads of lettuce
• 1 tablespoonful of butter
• 2 tablespoonfuls bouillon
• add more salt if necessary

Method

1. 1

   Drain the peas and press them through a sieve.

2. 2

   Return the peas to the saucepan, add stock, and boil slowly for 10 minutes.

3. 3

   Cut lettuce finely and stew with butter and bouillon until tender.

4. 4

   Add to the soup and serve with toast.

As published

This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 15. The excerpt below is the record exactly as published.

2 quarts stock and boil slowly 10 minutes. In the meantime cut 2 heads of lettuce very fine ; stew them with 1 tablespoonful of butter, 2 tablespoon- fuls bouillon, till tender; add them to the soup, and serve with little square pieces of toast If necessary add more salt and serve. Dried-Bean Soap. — Place in a saucepan over the fire 1 pint of well-washed dried beans, covered with cold water; add 1 tea- spoonful baking soda, boil 15 minutes; then drain in colander; rinse off with cold water; place them with 2 pounds beef or 1 pound salt pork, some bones, and 3 quarts cold water, over the fire ; add as soon as this boils some salt (if fresh meat is used), also some celery, 2 onions, and 3 or 4 well-cleaned and finely-cut carrots ; boil slowly until the beans are tender, which will take from 2 to 3 hours ; SOUPS, Etc. 21 strain the soap through a coarse sieve, taking care that the carrots are pressed through with the beans, as they give the soup a hand- some color ; season to taste with salt ; let the soup get boiling hot again, and serve. Some prefer not to have the soup strained ; in snch cases, take only 1 carrot, some celery, and 2 onions. If the beans are soaked overnight, the parboiling with baking soda is not necessary. Lentil Soup (German Linsen).— Place 1 pint well- washed lentils in a saucepan over the fire ; cover with cold water ; boil 15 minutes ; then drain them in colander, rinse off with water ; return the lentils in a soup kettle to the fire ; add 2 pounds shank of beef, cover with cold water ; add Yt tablespoonf ul salt, and boil slowly for iVs hour, removing all the scum ; then add some fine-chopped celery, some onions, and a soupplate full of fine-cut potatoes ; boil until done and serve with fried sausages or boiled Frankfurter, or boil the parboiled lentils until done; press them through a colander or coarse sieve ; have some fried sausages cut into slices, put them in the tureen, pour the soup over them, and serve. Pea Sonp with Figs' Feet. — Soak y, pint well- washed dried peas in cold water over night ; place a soup kettle with 2 salted pigs' feet over the fire; cover with cold water; boil 15 minutes; then drain in colander, rinse off with cold water ; return the feet to the soup kettle again, cover with 2 quarts cold water ; add 1 fine-cut onion, 1 carrot, and little soup celery ; drain the peas, add them to the soup ; cover the kettle and boil slowly till the peas and feet are done. Shortly before serving take out the pigs' feet, cut the meat into small pieces, and set it in a warm place with little of the soup ; strain the soup through a coarse sieve, season to taste ; add the fine-cut meat and serve. The soup may be served without being strained, if liked. Split-Pea Sonp. — Place a soup kettle with a shank of beef, weighing ly^ pound, over the fire ; cover with cold water ; add 1 pint of well-washed split peas and y^ tablespoonf ul salt ; as soon as 38 SOUPS, Etc. it boils add 1 cupful fine-cut celery, 1 onion, 1 small carrot, and a bouquet ; cover and boil slowly till the meat is tender, about 2 or 3 hours ; then remove the meat ; press the soup through a sieve, re- turn it to the saucepan ; if too thick add a little boiling water, boil a few minutes ; season to taste with salt and pepper and serve with croiitons or small square pieces of toast. Kidney Soup. — Cut 1 beef kidney into slices ; season with */, tablespoonf nl salt, ^/^ teaspoonf ul pepper ; dust over some flour ; melt Y, tablespoonful butter and Yg tablespoonful lard or fat in a saucepan ; add the kidneys and Y2 cupful fine-cut carrots, the same of onions ; let this cook 15 minutes, stirring frequently ; then add 3 pints boiling water and a bouquet; cover and boil slowly 1 hour ; then strain the soup ; cut the kidney slices into fine strips ; add them to the soup ; season to taste with salt and pepper, then serve. Giblet Soup. — Pour boiling water over 2 chicken feet; let them lay 1 minute ; then take them out, remove the skin and wash them well in cold water ; place the feet with the giblets and neck of chicken in saucepan ; add 3 pints cold water, 1 teaspoonf ul salt ; set the saucepan over moderate fire ; as soon as it boils add 1 onion and a small bouquet ; cover and boil slowly lYs hour ; then strain the soup into a clean saucepan ; return it to the fire again, and when it boils sprinkle in 1 tablespoonful farina ; then melt Ys table- spoonful butter, add Ys tablespoonful flour, stir until it foams ; then add it to the soup, boil 10 minutes; add a little finely-chopped parsley, and serve. (Do not allow the soup to boil with the parsley.) In place of farina, 1 tablespoonful boiled rice may be added, or sponge dumplings may be boiled in the soup ; also forcemeat balls, marrow balls, farina balls, or mix 1 well-beaten egg with Y4 tea- spoonful butter and 1 tablespoonful fiour; pour this slowly into boiling soup and cook 5 minutes ; also fine-cut nudles may be boiled in it Mutton Soup. — Wash a neck of mutton, put it in a saucepan SOUP

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