St. Germain Soup

Ingredients

• Two cans of peas
• an onion
• a bay leaf
• a sprig of parsley
• a bit of mace
• a teaspoonful of sugar
• a quarter of a teaspoonful of white pepper
• one tablespoonful of salt
• three of butter
• three of flour
• a pint of milk
• three pints of stock

Method

1. 1

   Reserve half a pint of the peas, and put the remainder into a stew-pan with the onion, pepper, salt, and sugar.

2. 2

   Tie the herbs and mace together, and add them.

3. 3

   Cover and simmer for half an hour.

4. 4

   Mash the onion and peas fine, add stock, heat to boiling, and mix in flour and butter.

5. 5

   Stir well, cook for 10 minutes, rub through a sieve, return to fire, add milk and remaining peas, cook for 10 minutes, and serve with toasted bread.

As published

This recipe was extracted from Miss Parloa's kitchen companion (1887) by Maria Parloa, page 65. The excerpt below is the record exactly as published.

St. Germain Soup. Two cans of peas, an onion, a bay leaf, a sprig of parsley, a bit of mace, a teaspoonful of sugar, a quarter of a teaspoonful of white pepper, one table-spoonful of salt, three of butter, three of flour, a pint of milk, and three pints of stock

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