Winter Pea Soup

Ingredients

• a quart of split peas
• half a pound of streaked bacon
• two onions
• two pounds of veal or beef
• a little parsley, thyme, and bay-leaf
• a gallon of water
• a little salt and sugar

Method

1. 1

   Wash peas and combine with bacon, onions, veal, and herbs in a stewpan with water.

2. 2

   Boil, then simmer until peas are pureed and water reduces.

3. 3

   Remove meat, sieve soup, and serve.

4. 4

   For a maigre version, omit meat and add butter and milk.

As published

This recipe was extracted from Soyer's standard cookery (1912) by Nicolas Soyer, page 12. The excerpt below is the record exactly as published.

Winter Pea Soup. Wash a quart of split peas, which put into a stewpan, with half a pound of streaked bacon, two onions in slices, two pounds of veal or beef, cut into small pieces, and a little pars- ley, thyme, and bay-leaf; add a gallon of water, with a little salt and sugar

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