Pea Soup

Ingredients

• two quarts of cold water
• the split peas
• two onions
• one turnip
• one carrot
• one head of celery
• tzvopennyworth of cooked, or uncooked bones
• one teaspoonful of salt
• half a teaspoonful of ground pepper

Method

1. 1

   Put cold water and split peas in a saucepan to boil.

2. 2

   Wash, peel, and cut onions, turnip, carrot, and celery.

3. 3

   Add vegetables to boiling water, along with bones, salt, and pepper.

4. 4

   Boil slowly for two hours, skimming occasionally.

5. 5

   Remove bones, strain soup through a colander, and serve with powdered mint and toasted bread.

Nutrition per serving

As published

This recipe was extracted from The official handbook for the National Training School for Cookery (1891) by National Training School for Cookery (London), page 78. The excerpt below is the record exactly as published.

the split peas into a saucepan, and put it on the fire to boil. N.B. — If there is any liquor from boiled meat it would of course be better than water for the soup. 3. We take two onions and one turnip, wash them in cold water, peel them, and cut them in halves. 4. We take one carrot, wash it, and scrape it clean with a knife. 5. We take one head of celery, cut off the ends of the root, and wash it well in cold water. 6. When the water in the saucepan is boiling we put in all the vegetables. 7. We take tzvopennyworth of cooked, or uncooked bones, wash them, add them to the saucepan, and season it with one teaspoonful of salt, and half a teaspoonful of ground pepper. N.B. — If some liquor (in which meat or pork has been boiled) is used the addition of bones will not then be necessary. Lessons on Making Sottp. — Pea Sotip. 199 8. We let it all boil slowly for two hoiirs, and we must watch it and skim it occasionally. 9. After that time we take the bones out of the saucepan. 10. We place a colander or wire sieve over a basin. 11. We pour the contents of the ■ saucepan into the colander, and rub them through into the basin with a wooden spoon. 12. The pea soup is then ready for serving. 13. Powdered {dried) mint, and toasted bread, cut to the shape of dice, should be handed with the soup, either put in, or served separately on plates. 200 National Training School for Cookery. SOUPS. Lesson No. 14. MACCARONI SOUP. Average cost of " Maccaroni Soup " made from Bones (about 3 pints). INGREDIENTS. d. Bones (if bought) 2 1 tablespoonful of salt and peppercorns . . . . ) , 1 good-sized turnip and 4 leeks J 4z 2 carrots 1 2 onions, 2 cloves, and a blade of mace ij A bunch of herbs, marjoram, thyme, lemon \ k thyme, and parsley j °2 J lb. of maccaroni i| 7V^ required, about two and a half hours. Now we will show you how to make Soup from Bones, 1. We take the bones and cut off all the meat that can be used. N. B. — Cooked or uncooked bones can be used. 2. We break up the bones in pieces and put them into a saucepan, with cold water enough to cover them, and one quart more. 3. We put the saucepan on the fire to boil. 4. When it just boils, we put in a tablespoonful of salt, to help the scum to rise. 5. We take one good-sized turnip, peel it, and cut it in quarters. N.B. — When turnips are used only for flavouring, they can be peeled thinner than if for eating. 6. We take two carrots, wash them, scrape them, and cut them in quarters ; we take four leeks, wash them, and shred them up finely. N.B. — As these vegetables are prepared, they should be thrown into cold water to keep them fresh. Lessons on Making Soup. — Macaroni Soup. 201 7. We take two onions, peel them, and stick two cloves into one onion. N.B. — The outer skins of the onions can be put into a saucepan by the side of the fire to brown ; when browned, they are useful for colouring gravies and soups. 8. We should skim the soup well and then put in the vegetables ; we also add a blade of mace and a teaspoonfui of peppercorns. 9. We must move the saucepan to the side of the lire, and let it simmer gently for two hours and a half. 10. We should raise the lid slightly to let out the steam. N.B. — It is better to boil maccaroni separately, as the first water is not clean. The soup can be thickened with maccaroni, vermicelli, barley, or rice. 11. If the soup is thickened with 7naccaroniy we should put a saucepan of water on the fire to boil. 12. When the water is quite boiling we put in a quarter of a pound of maccaroni, and sprinkle about half a saltspoou- ful of salt over it. 13. We put the saucepan on the fire, and let it boil until the maccaroni is quite tender ; it will take about half an hour. 14. We should feel the maccaroni with our fingers, to see that it is quite soft, and tender. 15. When it is sufficiently boiled, we turn it into a colander, to strain the water off, then pour some cold water on it, and wash the maccaroni again. 16. We put the maccaroni on a board, and cut it into small pieces about a quarter of an inch in length, it is then ready to be put into the soup. N.B. — If barley is used instead of maccaroni, it will take a much longer time to boil, but if vermicelli is used, it takes a very short time to boil. 17. When the soup is ready for use, we should put the maccaroni into a soup tureen, and strain the hot soup over it. It is then ready for serving. 202 National Training School for Cookery. SOUPS. Lesson No. 15. LENTIL PUREE. Average cost of " Lentil Soup" {about one pint and a half). INGREDIENTS. d. 1 pint of red lentils 3 1 onion o\ 3 sticks of celery 1 1 oz. of butter | Pepper and salt / ij 2 quarts of water ) 5: 3 Time required, about one hour and a quarter. Now we will show you how to make lentil soup. 1. We take one pint of red lentils, and wash them well in cold water. 2. We take a saucepan, and butter it well inside with one ounce of butter. 3. We take the lentils out of the water, and put them in the saucepan. 4. We take an onion, peel it, and cut it in slices. 5. We take three sticks of celery, cut off the green tops, wash them, and add them and the sliced onion to the sauce- pan. 6. We put the saucepan over the fire with the lid on, for five minutes. 7. We now add tzvo quarts of cold water; move the saucepan rather to the side of the fire, and let the contents simmer for one hour. 8. We place a hair sieve over a basin, and pass the contents of the saucepan through with a wooden spoon. N.B. — A wire sieve, or even a colander, might be used, but the hair sieve is the best. Lessons on Making Soup. — Lentil Puree. 203 9. Wc pour the puree back into the saucepan ; add pep- per and salt to taste; put the saucepan on the fire to warm the puree. 10. For serving, we pour the purefe into a hot soup tureen or basin. N.B. — Toasted, or fried bread t cut in the shape of dice, should be served with the purie. 204 National Training School for Cookery. SOUPS. Lesson No. t6. HARICOT PUREE. Average cost of " Haricot Soup " (about two quarts). INGREDIENTS. d. i pint of Haricot beans 3 1 onion ) 1 teaspoonful of salt > o| Pepper ) Pint of milk 2 \ 2 quarts of water. 6 Time required, after the beans are soaked, about four hours and a quarter. Now we will show you how to make Haricot Puree. 1. We soak one quart of Haricot beans in cold water all night. 2. We take the soaked beans out of the water, and put them in a saucepan, with two quarts of cold water

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