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Green pea soup Recipe

Ingredients

How to make it

  • Wash very clean and throw into an equal quantity of boiling water salted as for peas, three quarts of the shells, and in from twenty to thirtyminutes, when they will be quite tender, turn the whole into a large strainer, and press the pods strongly with a wooden spoon. Measure the liquor, put two parts of it into a clean saucepan, and when it boils add to it a quart of full grown peas, two or even three large cucumbers, as many moderate-sized lettuces freed from coarser leaves and cut small, one large onion (or more if liked) sliced extremely thin and stewed for half an hour ina morsel of butter before it is added to the soup, or gently fried without being allowed to brown; a branch or two of parsley, and, when the flavour is liked, a dozen leaves of mint. Stew these softly for half and hour, with the addition of a small teaspoonful, or a larger quantity if required of salt, and a good seasoning of fine white pepper or of cayenne; then work the whole of the vegetables with the soup through a hair-sieve, heat it afresh, and send it to table with a dish of small fried sippets. The colour will not be so bright as that of the more expensive soups which precede it, but it will be excellent in flavour.

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  • 22566 15 years ago
    Nice recipe,I make my cream peas,as a side dish with lettuce,I will try making your soup,as I like split pea soup,I am confident that I will thoroughly enjoy this. Thank-you for the recipe.

    Kind Regards
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