Puree of Pea Soup

Ingredients

• three-quarters of a pound of green split peas
• one sliced onion
• carrot
• stalk of leek
• a bay leaf
• clove
• a ham bone or skin of bacon or salt pork
• Salt and pepper to taste

Method

1. 1

   Soak the peas in cold water for three hours.

2. 2

   Wash well and put on fire in cold water.

3. 3

   Simmer onion, carrot, leek, celery, parsley, bay leaf, clove, and ham in butter until soft.

4. 4

   Add peas and boil until soft.

5. 5

   Strain through a sieve.

6. 6

   If too thick, add stock or broth.

As published

This recipe was extracted from The Hotel St. Francis cook book (1919) by Hirtzler, Victor., page 238. The excerpt below is the record exactly as published.

Puree of pea soup. Soak three-quarters of a pound of green split peas in cold water for three hours. Wash well and put on fire in cold water. Put in saute pan one sliced onion, carrot, stalk of leek, a little celery and parsley, a bay leaf and clove, and a ham bone or skin of bacon or salt pork. Simmer in butter until soft. Add the peas and boil together until soft. Salt and pepper to taste

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