Pea Soup

Ingredients

• two carrots
• two turnips
• a little parsley
• the head of celery
• the peas

Method

1. 1

   Boil the onions, carrots, turnips, and parsley until soft.

2. 2

   Strain through a wire sieve into a basin, removing the parsley stalk.

3. 3

   Rub the mixture through the sieve to create a puree.

4. 4

   Moisten the ingredients in the sieve with some of the liquor to aid the process.

Nutrition per serving

As published

This recipe was extracted from Practical home cookery (1906) by A. G. Payne, page 74. The excerpt below is the record exactly as published.

two carrots, two turnips, and a little parsley. Let all this boil till the whole is thoroughly soft, occasionally skimming the soup, taking off that nasty thick film of fat which will occasionally rise to the surface. When the peas are thoroughly soft, strain the whole through a wire sieve into a large basin ; pick out the stalk of the parsley, and with a good-sized wooden spoon rub the whole through the wire sieve. This is the great secret of good soup. Too often the cook will not take the trouble to send the whole through the sieve. It is undoubtedly a troublesome affair, and very apt to make the wrist ache. However, the result well repays the trouble, and the cook generally can call some one to her assistance to take a turn with the spoon. FOOD FOR COLD WEATHER. 141 It will also be found advisable every now and then to moisten the ingredients in the sieve with some of the liquor that has run through ; this rather helps the process. Now soup made in this way, in which the head of celery, the onions, the carrots, the turnips, are all sent through the sieve, as well as the peas, is a very different affair from soup which has been simply flavoured by having them boiled in it. Indeed, pea-soup

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