Pea Soup of Split Peas

Ingredients

• 1 pint split peas
• 2 quarts cold water
• ½ tablespoonful salt
• ½ cupful fine-cut celery
• 1 large peeled potato
• 1 tablespoonful butter or drippings
• 1 fine-chopped onion
• 1 fine-cut carrot

Method

1. 1

   Wash split peas; put them with cold water in a saucepan; add salt; as it boils, add celery and potato.

2. 2

   Fry onion in butter, add to soup with carrot, cover, and boil until done; season with salt and white pepper; serve with toasted bread.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 44. The excerpt below is the record exactly as published.

tablespoonful salt, and boil 40 minutes ; then strain ; add 1 teaspoonf ui beef extract, little nutmeg, 1 tablespoonful fine- chopped parsley, few spoonfuls of cream, or a little unsweetened condensed milk. In place of heei extract, mix the yolks of i eggs with 74 cupful cream or milk, and ad^ it to ihe sdiip ; let it gei hot, but not boil ; then serve. Pea Soup of Split Peas. — Wash 1 pint split peas ; put them with 2 quarts cold water in saucepan over the fire ; add V, table- s|)oonful salt ; a^ sodii as it boils, add % cupful fine-cut eeler^ and 1 large peeled potato, cilt into pieces. Fry in 1 tablespoonful but- ter or drippings i fine-chot)ped onions 5 minuted ; add them to the lk>up with 1 fine-cut carrot, cbver the saucepah, and boil the soup till done ; season to taste with sU t Und a little White pepper ; serr^ with small squares of tbadted bread. If this sdup is to be extra mo&, add a little beef extract and yi chp of cream ; also 1 tablespoonf til unsweeitened condensed ttiilk i^ an improvement ; a small pi^be of bone from a boiled ham may be boiled with the peas. Green-Pea Soup. — Shell 2 quarts of fresh green peas, placo the shells in a saucepan, cover with boiling water, and cook 1 hour ; SQffPS, JBtp. 63 tiifin 4nuo pff the Wftti^r inf^ a ple^n sauci^im, retnni tp the firje, und as aoon fi9 t^oijiipg ^d 1 cupful young carrots, cut in julienne; cook }5 n^inutes ; then adjd the pei^, sea^^;^ with % jtablespoonf ul of salty and cook 30 minutes ; melt 1 tablespoonful butter, add 1 table- spoonful flour, stir a few minutes over the fire ; add it to the soup, cook a few minutes longer ; remove from fire, add 1 tablespoonful fine-chopped parsley, and serve. If handy, add a few tablespoonfuls of cream. Small sponge dumpling may be boiled in the soup. ^an Soup. — Soak 1 pijit white beans for several hours in cold water ; then drain and put them with 2 quarts cold water over the fire ; wash and scald in boiling water Y^ pound of lean salt pork ; add the pork to th,e beans ; as soon as it boils, add Y^ cupful fine- cut soup celery, 1 carrot, and 2 onions; cover and cook till the beans are tender; then strain the soup, season to taste with salt, and serve with small pieces of toasted bread. This soup may be served without being strained, as some prefer to have the beans whole in the soup. A little beef extract and Ys ^^P cream is always an improvement to this kind of soup, bat it is very nice without them. Toinato Soup. — Melt Yf tablespoonful butter in a saucepan ; add 2 tablespoonfuls fine-chopped onion

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