Peas Soup (another way)

Ingredients

• two ounces of lean ham or bacon
• a sliced onion
• one turnip
• two large scraped carrots
• three or four sticks of celery
• one leek
• three quarts of water
• a pint of peas
• a tea-spoonful of moist sugar
• a salt-spoonful of dried and powdered mint
• three or four ounces of flour

Method

1. 1

   Cut the ham or bacon into dice and fry with the onion until lightly browned.

2. 2

   Add turnip, carrots, celery, and leek, stirring for 10 minutes.

3. 3

   Pour in water, boil, and add soaked peas.

4. 4

   Boil gently until peas are soft, stirring frequently.

5. 5

   Add salt, pepper, sugar, and mint.

6. 6

   Rub through a sieve, thicken with flour mixed with cold water if necessary, and boil for another half hour.

7. 7

   Serve hot.

Nutrition per serving

Estimated from matched ingredients across 7 servings.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1137. The excerpt below is the record exactly as published.

Peas Soup (another way). — Cut two ounces of lean ham or bacon into dice, and fry them with a sliced onion in a little dripping until they are lightly browned. Put with them one turnip, two carrots, three or four sticks of celery, and one leek, all cut into small pieces, and stir the whole of the above ingredients over the fire for ten minutes more. Pour over them three q. arts of water, boil, and add a pint of PEA (531) PEC peas ■wliicli have been soaked in cold water all night. Boil gently until the peas are quite Boft, stir frequently to prevent burning, then add a little salt and pepper, a tea-spoonful of moist sugar, and a salt-spoonful of di-icd and powdered mint. Rub the soup through a sieve. If it is not sufficiently thick, stir into it three or four ounces of flour mixed smoothly with a little cold water. Boil half an hour longer, and serve very hot. Time, three hours. Probable cost, 8d. ' Sufficient for six or eight persons. Peas Soup (another way). — Soak a quart of spUt peas aU night. Wash them in two or thi-ee waters, and put them into a large stew- pan with half a dozen of the outer sticks of a head of celery, two large scraped carrots, two onions, two pounds weight of salt pork, and three quarts of water

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