Vegetable Soup

Ingredients

• a quart of old green peas
• a gallon of soft water
• a small bundle of mint
• a small handful of spinach
• one lettuce
• four heads of celery
• two leeks
• a quart of young peas
• a little salt
• a good lump of butter

Method

1. 1

   Boil peas in water with mint and herbs until soft.

2. 2

   Strain and pulp peas through a sieve.

3. 3

   In a stewpan, combine pulp, celery, spinach, lettuce, leeks, young peas, and salt.

4. 4

   Stew until reduced to two quarts.

5. 5

   Add butter rolled in flour before serving.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 2180. The excerpt below is the record exactly as published.

Vegetable Soup. — Take a quart of old green peas, and boil them in a gallon of soft VEG ( 1071 ) VEG- water with a small bundle of mint, sweet herbs, mace, cloves, and white pepper. Boil till the peas are quite soft, then strain and pulp the 2)eas thi'ough a coarse sieve. Put the soup into a stewpan with four heads of celery, the pulped peas, a small handful of spinach, one lettuce, two leeks cut small, a quart of young peas, and a little salt. Stew gently until only two quarts of the liquid remain, and the celery has become quite tender. Add a good lump of butter

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