Pea Soup, No. 1

Ingredients

• One pint of Split Peas
• Two Onions
• One Turnip
• One Carrot
• One head of Celery
• Teaspoonful of Salt
• Half a teaspoonful of Pepper
• Cooked or uncooked Bones

Method

1. 1

   Soak the split peas for twelve hours, then put them in two quarts of cold water.

2. 2

   Wash and cut up the vegetables, and when the water boils, add them with the peas, bones, salt, and pepper.

3. 3

   Boil slowly for two hours, stirring occasionally.

4. 4

   Remove the bones and rub the contents through a colander or sieve before serving.

5. 5

   Serve with dried mint and toast cut into dice.

Nutrition per serving

As published

This recipe was extracted from Artizan recipes (1896) by Clarke, Charles Mrs, page 30. The excerpt below is the record exactly as published.

Pea Soup, No. 1. Ingredients. One pint of Split Peas. Two Onions. One Turnip. One Carrot. One head of Celery. Teaspoonful of Salt. Half a teaspoonful of Pepper Cooked or uncooked Bones

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