Split-Pea Soup for Winter

Ingredients

• a pint of split peas
• one three-ounce onion
• a sliced carrot
• a turnip
• a potato cut up
• a head of celery sliced
• six peppercorns
• a bacon or ham bone
• half an ounce of butter
• half an ounce of flour
• a little cream, or the raw yolk of one egg

Method

1. 1

   Prepare peas as for Haricot Bean Soup.

2. 2

   Boil with vegetables and bone.

3. 3

   Drain and pass through a sieve.

4. 4

   Mix butter and flour, add puree and broth until thick.

5. 5

   Add cream or egg yolk before serving.

As published

This recipe was extracted from Mrs. Roundell's Practical cookery book (1898) by Roundell, Charles Mrs, page 30. The excerpt below is the record exactly as published.

Split-Pea Soup for Winter. — Take a pint of split peas and prepare them exactly as is recommended for Haricot Bean Soup. Split peas suffer from soaking more than haricots. Boil with them one three-ounce onion, a sliced carrot, a turnip, and a potato cut up, a head of celery sliced, and six pepper- corns. If possible add a bacon or ham bone. Try when the peas are done by pressing one between your finger and thumb. When they are quite soft, drain them from the broth (which must be kept hot). Pass the peas and other vegetables through SPLIT PEA SOUP FOR WINTER 55 a "wire sieve, catching the puree in a soup-plate as you do so. Melt half an ounce of butter and half an ounce of flour at the bottom of a stewpan, mix them over the fire till quite smooth. Then gradually add the puree and the broth together until the soup is of the right thickness. Just before serving, and off the fire, add a little cream, or the raw yolk of one egg

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