Green Peas Soup

Ingredients

• Three pints of peas
• four onions
• three turnips
• four ounces of cucumbers
• one large lettuce
• a small bunch of parsley
• two sprigs of mint
• two quarts of pea-shells

Method

1. 1

   Boil a quart of the largest peas in two quarts of water, with the mint, parsley, pea-shells, a large table-spoonful of salt, and a piece of soda the size of a small nut; when the peas are quite soft, rub through a fine colander, return the pulp into the pan with the other vegetables (sliced), and a quart of boiling water; season with pepper and salt, and when the vegetables are perfectly soft, add the young peas, previously boiled.

Nutrition per serving

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from Vegetarian cookery (1891) by Martha Brotherton, page 38. The excerpt below is the record exactly as published.

Green Peas Soup. One pint of peas, half a pound of carrots, two pounds of turnips, one small onion, two ounces of parsley, two ounces of butter, and a table-spoonful of flour. Steep the peas about twenty-four hours in cold water, adding a piece of soda about the size of a nut ; wash the peas very well in fresh water and put them into a pan with three quarts of water, adding salt and a little carbonate of soda, and let them boil until tender, then rub them through a fine colander. Boil the turnips and carrots together, pour the water from them and rub them through the colander ; put all together into the pan, and when boiling, add the flour, previously mixed with a little cold water, and stir in the butter. The parsley to be boiled, adding a very small piece of carbonate of soda, and when finely chopped, should be put in the soup at the last. No. 18. — Dried Green Peas Soup. One pint and a half of dried green peas, half a pint of boiled spinach, one lettuce, four oimces of butter, and one tea-spoonful of flour. After steeping the peas in soft water twelve hours, set them on the fire in a quart of boding soft water, with a tea-spoonful of salt, a piece of soda the size of a large pea, and two ounces of butter ; simmer gently till the peas are perfectly soft, and rub them through a fine colander or wire sieve ; add the lettuce and boiled spinach ; put all together into the pan, with two quarts of boiling water ; simmer till nearly ready ; take out the lettuce, and add some heads of asparagus, or a few leaves ant young stalks of spinach, cut in very small pieces ; stir in a tea- K 66 VEGETAKIAK COOKERY. spoonful of flour, mixed with two ounces of butter ; season with pepper and salt, add a piece of sugar the size of a walnut, and boil the soup twenty minutes. No. 19. — Green Peas Soup. Half a peck of peas, and the shells, two large onions, two lettuces, two sprigs of mint, one ounce of parsley, half a pound of broad, two ounces of butter, and a dessert-spoonful of flour. In shelling the peas, reserve half a pint of the best, to put in the soup when finished ; after cutting off the stalks, wash the shells, and put them into a j)an with sufficient boiling water to cover them, adding about half a salt-spoonful of carbonate of soda, which should be put in the water before the shells ; let them boil about half an hour, and rub them through a fine colander ; put the remainder of the peas, with the other vege- tables and the bread, into another pan, with a quart of water, let them boil until soft, and rub them through the colander ; then put all together into the pan, stir in the butter and flour, previously mixed, and season with pepper and salt ; boil the half pint of peas in very little water, adding a little carbonate of soda, put them into the tureen, and pour the soup over them. No. 20. — Green Peas Soup. Three pints of peas, four onions, three turnips, four ounces of cucumbers, one large lettuce, a small bunch of parsley, two sprigs of mint, and two quarts of pea-shells

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