Pea Soup a la Saint Germain

Name: Pea Soup a la Saint Germain
Ingredients: After having cooked the peas as in the preceding recipe; the lettuce; the onions; a little cooked spinach; some stock; boil for 20 minutes; ½ oz. of fresh butter

From How to cook vegetables, 1911

Use a copper stew-pan for better color retention.

Presented as published in 1911. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.

A modern interpretation · AI-generated from the original record

Ingredients

Method

As published

This recipe was extracted from How to cook vegetables (1911) by Charles Herman Senn, page 66. The excerpt below is the record exactly as published.

Pea Soup a la Saint Germain. After having cooked the peas as in the preceding recipe, drain and pound in a mortar with the lettuce, 136 HOW TO COOK VEGETABLES. the onions and a little cooked spinach. Dilute the puree with some stock, and pass through a sieve. Put the puree in a stew-pan, boil for 20 minutes and skim, and stir in } oz. of fresh butter.

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