Peas, Green, Soup

Ingredients

• a peck of green peas
• four ounces of fresh butter
• a fresh lettuce
• a small sprig of mint
• a moderate-sized onion
• a tea-spoonful of salt
• a dozen leaves of spinach

Method

1. 1

   Shell the peas and set aside half.

2. 2

   Cook the rest with butter, lettuce, mint, onion, salt, and spinach until soft.

3. 3

   Press through a fine sieve and mix with two quarts of clear strong stock.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1132. The excerpt below is the record exactly as published.

Peas, Green, Soup.— In making green peas soup it is most important that the peas used should neither be old nor of inferior quality, or the flavour of the soup will be spoilt. They are best when they are almost fully grown. Shell a peck of green peas, divide them into two equal parts, and put aside half, or about a pint. Put the rest into a stewpan with four ounces of fresh butter, a fresh lettuce finely shred, a small sprig of mint (if the flavour be not disHked), a moderate- sized onion, a tea-spoonful of salt, and a dozen leaves of spinach

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