Spring Soup, Thick

Ingredients

• half a pint of green split peas
• two young carrots
• two turnips
• five or six spring onions
• a small bunch of parsley
• a sprig of thyme
• a small leek
• a few outer sticks of celery
• spinach-juice
• a small bunch of asparagus-tops
• the heart of a finely-shred young cabbage
• three or four leaves of mint

Method

1. 1

   Soak peas, boil with stock and vegetables until tender, then sieve.

2. 2

   Adjust thickness with stock and add spinach juice for color.

3. 3

   Boil asparagus tops separately and add to soup before serving.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1895. The excerpt below is the record exactly as published.

Spring Soup, Thick.— Soak half a pint of green spHt peas, then boil them till tender in as much stock made from bones as will cover them, and with them two young carrots and two turnips, five or six spring onions, a small bunch of parsley, a sprig of thyme, a small leek, and a few outer sticks of celery, if these can be had. When the peas and vegetables are quite tender, rub them through a sieve. Add additional stock to make the puree as thick as custard ; and if it is not a good colom-, add spinach -juice to make it green {see Spinach Greening). Cut a small bunch of asparagus- tops into the shape of peas. Boil these sepa- rately in a little water with the heart of a finely-shred young cabbage, and three or four leaves of mint

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