284. PUREE OF PEAS A L'ANGLAISE.

The modern cook · Charles Elmé Francatelli · 1846

Source: The modern cook
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (6)

a quart of yellow split-peas ↝ Peas, green, split, mature seeds, raw [Legumes and Legume Products]
half a pound of raw ham ↝ Ham [Cold cuts and cured meats]
two heads of celery ↝ Celery, raw [Vegetables and Vegetable Products]
one carrot ↝ Carrots, raw [Vegetables and Vegetable Products]
an onion with four cloves stuck in it ↝ Onions, raw [Vegetables and Vegetable Products]
three quarts of common broth

Instructions (4)

Wash the yellow split-peas several times in water, drain them, and put them into a small stockpot.
Add the raw ham, celery, carrot, and onion with four cloves stuck in it.
Add three quarts of common broth.
Let the soup boil, skim it well, and then set it by the side of the stove.

Original Text

284. PUREE OF PEAS A L'ANGLAISE.
TAKE a quart of yellow split-peas, wash them several times in water, drain them, and put them into a small stockpot with half a pound of raw ham, two heads of celery, one carrot, and an onion with four cloves stuck in it, add three quarts of common broth, let the soup boil, skim it well, and then set it by the side of the stove-

Notes

—