Pea Soup

Ingredients

• a pint of peas
• two quarts of water
• a tiny bit of soda
• a large carrot
• a turnip
• an onion
• a large head of celery
• salt
• pepper
• a little sugar
• two ounces of butter
• a little flour

Method

1. 1

   Steep the yellow split peas all night, then set them on to boil with two quarts of water to a pint of peas; in the water put a tiny bit of soda.

2. 2

   In another pot, put a large carrot, a turnip, an onion, and a large head of celery, all cut small and covered with water.

3. 3

   When both peas and vegetables are tender, put them together, season with salt, pepper, and a little sugar, and let them gently stew till thick enough; then strain through a colander, rubbing the vegetables well, and return to the pot while you fry some sippets of bread a crisp brown.

4. 4

   Stir into the soup two ounces of butter in which you have rolled a little flour.

As published

This recipe was extracted from Catherine Owen's new cook book .. (1885) by Helen Alice (Matthews) Nitsch, page 56. The excerpt below is the record exactly as published.

Pea Soup.— Steep some yellow split peas all night, next morning set them on to boil with two quarts of water to a pint of peas ; in the water put a tiny bit of soda. In an- other pot put a large carrot, a turnip, an onion, and a large head of celery, all cut small and covered with water. When both peas and vegetables are tender, put them together, season with salt, pepper, and a little sugar, and let them gently stew till thick enough ; then strain through a colander, rubbing the vegetables well, and return to the pot while you fry some sippets of bread a crisp brown ; then stir into the soup two ounces of but- ter in which you have rolled a little flour

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