Split Pea Soup

Ingredients

• a pint of them
• five pints of cold water
• a couple of onions
• a couple of fine carrots
• a turnip or two sliced
• pepper to taste
• salt to taste

Method

1. 1

   Wash and soak peas overnight.

2. 2

   Boil with water until tender.

3. 3

   Brown vegetables in butter, add to peas, season, and stew until vegetables can pass through a sieve.

4. 4

   Strain, return to boil, and serve with croûtons.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from Mrs. Seely's Cook Book: A Manual of French and American Cookery : with .. (1902) by Lida Seely, page 57. The excerpt below is the record exactly as published.

Split Pea Boup In buying dried or split peas, be sure that they are not old and worm-eaten. Wash a pint of them clean and soak them over night in plenty of cold water. Put them on to boil with five pints of cold water and boil them till tender. Add, when the peas are tender, a couple of onions, or more if you wish, a couple of fine carrots grated, and a turnip or two sliced, if your taste so directs. These vegetables should be browned in butter before going to the peas. Add also pepper and salt 80UP8 99 io taste. Stew ali gently together till the vegetables will go through a sieve. After straining in this way put the soup^ back to boil and serve after a few minutes* boiling with half a dozen croùtons floating in each piate. The hook of a ham or a piece of pork may be cooked with the peas f or flavoring. Baratoga Soup Warm and strain one can of tomatoes, add half a cup of raw sago. Boil until the sago is clear. Add one pint of consommé. SaJt and pepper to taste

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