Winter Pea Soup

Ingredients

• two or three pounds of split peas
• four quarts of the liquor in which any kind of meat has been boiled, or even cold soft water
• a small bit of butter
• salt
• pepper
• a bunch of thyme
• two or three heads of celery

Method

1. 1

   Wash peas and put them in a saucepan with meat liquor or water, butter, and scraps of meat.

2. 2

   Add sliced vegetables and boil until peas dissolve.

3. 3

   Rub through a sieve, season, and boil again before serving with toasted bread.

As published

This recipe was extracted from Home dissertations (1891) by Tilton, E. Stevens Mrs., page 71. The excerpt below is the record exactly as published.

WINTER PEA SOUP. Wash two or three pounds of split peas, rejecting those which float, and put them into a saucepan with four quarts of the liquor in which any kind of meat has been boiled, or even cold soft water (a very little carbonate of soda will soften hard water), a small bit of butter or drippings, and any odd scraps of meat and bones well broken. Add some tur- nip, carrot and onion sliced, a bunch of thyme and two or three heads of celery or a little celery seed. Boil these slowly till the peas dissolve, stirring them frequently to prevent burning on the bottom of the saucepan. Then rub the soup through a sieve, season with pepper and salt

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