Split-Pea Soup

Ingredients

• a pint of split peas
• an onion
• a clove
• half an ounce of ham
• two quarts of cold water
• an ounce of butter
• three pints of consomme

Method

1. 1

   Wash split peas and place in a saucepan with onion, clove, ham, and cold water.

2. 2

   Boil until peas are soft, then press through a sieve.

3. 3

   Return to fire with butter and consomme.

4. 4

   Serve with fried bread squares.

As published

This recipe was extracted from French dishes for American tables (1886) by Caron, Pierre, page 10. The excerpt below is the record exactly as published.

Split-Pea Soup. Take a pint of split peas, which, having washed well, place in a saucepan with an onion, a clove, half an ounce of ham, and two quarts of cold water. Boil until the peas are very soft, press them through a sieve, put them again on the fire, with the addition of an ounce of butter, three pints of consomme

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