Split Pea Soup

Ingredients

• y2 pint split peas
• 1 quart stock
• 1 pint water
• a bit of bay leaf
• sprig of thyme
• 3^ t salt
• a dash of pepper
• I T butter
• i T flour
• i small onion
• i T chopped parsley

Method

1. 1

   Wash split peas, cover with cold water and soak overnight.

2. 2

   Drain, add stock and water, bay leaf, thyme, salt, and pepper.

3. 3

   Simmer until peas are tender; press through a sieve.

4. 4

   Melt butter, add flour, then gradually add soup and stir until boiling.

5. 5

   Add grated onion and parsley before serving.

As published

This recipe was extracted from Lessons in cooking through preparation of meals (1912) by Eva Roberta Robinson, page 126. The excerpt below is the record exactly as published.

SPLIT PEA SOUP BRAIZED LIVER WITH VEGETABLES POTATO BALLS IN CREAM HOT SLAW PRUNE PIE Split Pea Soup . , , , , , Wash y2 pint split peas, cover with cold water and soak overnight. In the morning drain, add i quart stock and 1 pint water, or i>< quarts water, a bit of bay leaf, sprig of thyme, 3^ t salt, and a dash of pepper. Simmer about 2 h or until the peas are tender ; then press through a sieve. Melt I T butter, add i T flour, then add gradually the soup and stir until boiling. Add i small onion grated, and just before serving i T chopped parsley

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