Split Pea, Lentil, or Bean Puree, with Croutons

Ingredients

• 1 pt dried legumes
• 1 onion
• 1 head of celery
• 3 tb flour
• salt and pepper
• 3 tb butter
• 1 can strained tomato
• 1 c cream
• 1 small slice bread
• 1 tp butter
• drippings

Method

1. 1

   Soak the legumes overnight in soft water.

2. 2

   Drain and simmer in 3 pints of soft water, stirring often.

3. 3

   Sauté the onion and celery in a little dripping, then add to the legumes.

4. 4

   When tender, press through a purée sieve.

5. 5

   Heat again, melt the butter, add flour, and mix thoroughly.

6. 6

   Stir in the tomato or cream, then pour into the soup, avoiding lumps.

7. 7

   For croutons, butter the bread, cut into cubes, and bake until browned.

As published

This recipe was extracted from Domestic science (1914 text-book) (1914) by Bertha J. Hoisington Austin, page 16. The excerpt below is the record exactly as published.

Split Pea, Lentil, or Bean Puree, with Croutons Home Rule 1 pt dried legumes 1 onion I head of celery 3 tb flour salt and pepper 3 tb butter I can strained tomato or 1 c cream Fig. 32. — Extension Sieve Materials used: Class Rule J c dried legumes (peas, beans, or lentils) 1 slice onion 1 stalk celery f tb flour i c strained tomato or i c cream I tb butter salt and pepper 1 small slice bread 1 tp butter drippings

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