291. GREEN-PEAS SOUP.

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Status
success · extracted 11 days ago
Not a recipe
No
Ingredients (8)
For serving
Instructions (10)
  1. Put two quarts of common broth on the stove-fire.
  2. Add the green-peas, parsley, green mint, and green onions as soon as the broth begins to boil.
  3. When the peas are thoroughly done, drain them and the other vegetables in a colander.
  4. Pound the drained vegetables well together.
  5. Put the purée into a stewpan together with its own liquor.
  6. Warm the purée until it becomes sufficiently dissolved.
  7. Rub the purée through a tammy-cloth in the usual manner.
  8. Just before sending to table, warm the soup on a brick stove-fire.
  9. Add two pats of fresh butter and a little pounded sugar to the soup.
  10. Send Condé crusts on a plate.
Original Text
291. GREEN-PEAS SOUP. TAKE two quarts of green-peas, a double-handful of parsley four stalks of green mint, and a good handful of green onions Having put two quarts of common broth on the stove-fire, throw in the above ingredients as soon as it begins to boil; when the peas are thoroughly done, drain them and the other vegetables in a colander, then pound them well together; the purée thus far prepared should be put into a stewpan together with its own liquor, warm it until it becomes sufficiently dissolved, and then rub it through a tammy-cloth in the usual manner. Just before sending to table warm the soup on a brick stove-fire, adding two pats of fresh butter and a little pounded sugar. Send Condé crusts on a plate*. * In order to avoid unnecessary repetition, it should be observed, that Condé crusts must be served with the succeeding purées of vegetables, except when otherwise directed
Notes
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