Pea Soup

Ingredients

• a quart of split peas
• two quarts of water
• two onions
• one turnip
• one carrot
• one head of celery
• one teaspoonful of salt
• half a teaspoonful of ground pepper

Method

1. 1

   Soak peas in cold water overnight.

2. 2

   Boil peas with water.

3. 3

   Wash and prepare vegetables.

4. 4

   Add to boiling water with bones (if using).

5. 5

   Season and boil slowly for two hours, skimming occasionally.

6. 6

   Strain through a colander and serve with toasted bread cut into dice.

Nutrition per serving

As published

This recipe was extracted from The English-Chinese cookery book (1890) by J. Dyer Ball, J. Dyer Ball, J. Dyer (James Dyer) 1890- Ball, page 6. The excerpt below is the record exactly as published.

PEA SOUP. PUT a quart of split peas into a basin with cold water to cover them, and let them soak for twelve hours over night. Put the peas, and two quarts of water into a saucepan, and put on the fire to boil. Any liquor from — 11 PEA SO U P — con tin md. boiled meat would be better than water for soup. Wash two onions and one turnip in col 1 water, peel them and cut them in halves. Wash one carrot, and scrape it clean with a knife. Take one head of celery, cut off the ends of the root, and wash it well in cold water. When the water in the saucepan is boiling put in the vegetables. Add some bones — unless liquor in which meat has been boiled is used, — first washing them. Season with one teaspoonful of salt and half a teaspoonful of ground pepper

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