St. Germain Soup

Ingredients

• Take 2 cans of peas
• reserving 1/2 cup of them
• 1 onion cut in 4 pieces
• 1 tablespoon of salt
• 1 saltspoon of pepper
• 1 teaspoon of sugar
• 1 bay leaf
• a sprig of parsley
• 6 cups of water
• 2 tablespoons of butter
• 2 of flour

Method

1. 1

   Cook peas with onion, salt, pepper, sugar, bay leaf, and parsley for 30 minutes.

2. 2

   Mash, add water, and boil.

3. 3

   Add butter and flour mixture, stir, and cook for 15 minutes.

4. 4

   Press through a sieve, return to boiler, add milk, reserved peas, and reheat before serving.

As published

This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 138. The excerpt below is the record exactly as published.

ST. GERMAIN SOUP.— Take 2 cans of peas, reserving J^ cup of them, and put them in a double boiler with 1 onion cut in 4 pieces, with a clove stuck in each, 1 tablespoon of salt, 1 saltspoon of pepper, 1 teaspoon of sugar, 1 bay leaf, and a sprig of parsley; cover, and let cook for J4 an hr., then mash the contents of the double boiler with a potato masher, and add to them 6 cups of water, and when this boils, add to the soup 2 tablespoons of butter and 2 of flour

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