Peas Soup, a la Creme

Ingredients

• 5 lbs. of nice lean beef
• 6 quarts of water
• two carrots
• three whole onions
• two heads of celery
• a little mint
• £ lb. of butter
• a pint of green peas
• as much thick cream as will make it white

Method

1. 1

   Boil lean beef in water, skim, and add carrots, onions, thyme, celery, and peas.

2. 2

   Boil until meat is tender, strain, and rub pulp through a sieve.

3. 3

   Stew lettuce and mint in butter, add peas, and then soup and cream.

4. 4

   Stir until it boils and serve over toasted bread.

As published

This recipe was extracted from Consult me (1902) by Robert Kemp Philp, page 374. The excerpt below is the record exactly as published.

PEAS SOUP, a la Creme. — Boil with a little salt 5 lbs. of nice lean beef in 6 quarts of water. When it boils, skim, and add two carrots, three whole onions, thyme, two heads of celery, and three quarts of old green peas ; boil till the meat is quite tender ; strain, and rub the pulp through a hair sieve. Split the blanched part of three Cos lettuces into four quarters, and cut them an inch long, with a little mint. Then put £ lb. of butter into a stewpan that will hold the soup. Put the lettuce and mint into the butter, with a leek sliced thin, and a pint of green peas ; stew them fifteen minutes, and shake often ; then put in a litde of the soup, and stew them fifteen minutes longer ; then put in the soup, and as much thick cream as will make it white

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