Vegetable Soup, Summer

Ingredients

• a pint of green peas
• a handful of the shells
• a large onion sliced
• a sprig of mint
• a quart of stock or water
• an ounce of butter
• two sliced onions
• a large cucumber cut into dice
• two lettuces cut small
• half a pint of freshly-shelled young peas

Method

1. 1

   Boil the peas with their shells, onion, mint, and stock or water until tender, then rub through a sieve.

2. 2

   In another pan, melt butter, add onions, cucumber, lettuces, and young peas, cover with stock, and boil until tender.

3. 3

   Stir in the pulped liquor, season with pepper and salt, and serve.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 2182. The excerpt below is the record exactly as published.

Vegetable Soup, Summer (another way). — Take a pint of green peas which have grown too old to be boiled in the ordinary way. Put them into a stewpan with a handful of the shells, a large onion sliced, a sprig of mint, and a quart of stock or water. Let them boil till tender, and rub them through a sieve. Dissolve an ounce of butter in another stewpan ; throw into this two sliced onions, a large cucimiber cut into dice, two lettuces cut small, and half a pint of freshly-shelled young peas

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