Pea Soup

Ingredients

• The peas (split)
• Liquor in which beef has been boiled
• Add to the liquor some bones
• and gravy beef
• some bacon rinds
• any cold vegetables convenient
• with plenty of fresh carrots
• celery
• a turnip
• a pinch of savoury herbs
• not forgetting a sprig of parsley

Method

1. 1

   Soak the split peas overnight with a small piece of washing soda.

2. 2

   Add to the liquor some bones, gravy beef, bacon rinds, cold vegetables, fresh carrots, celery, turnip, and savoury herbs.

3. 3

   Cook while boiling the peas separately to prevent them from catching.

4. 4

   Remove the bones to make room for the peas, and boil together.

5. 5

   Rub through a wire sieve, cool, skim off the fat, and boil up the soup.

6. 6

   Serve with dried mint and fried bread cut in dice.

As published

This recipe was extracted from The book of plain cooking (1904) by Ethel Archer, page 2. The excerpt below is the record exactly as published.

Pea Soup Liquor in which beef has been boiled makes the best base for pea soup. One should always take the precaution of well soaking the meat before cooking, if it have an over- salted appearance. The peas (split) need thoroughly well washing. Then leave them to soak all night, putting a very small piece of washing soda with them. Add to the liquor some bones and gravy beef, some bacon rinds, and any cold vegetables con- venient, with plenty of fresh carrots, celery, a turnip, and a pinch of savoury herbs, not forgetting a sprig of parsley

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