Green Pease Soup (No. 216)

The Cook's Oracle; and Housekeeper's ... · Kitchiner, William · 1817

Source: The Cook's Oracle; and Housekeeper's Manual
Yield: 1.0 tureen
Status: success · extracted 13 days ago
Not a recipe: No

Ingredients (11)

A peck of pease
a pint of them
a handful of salt ↝ Salt, table, iodized [Spices and Herbs]
three quarts of plain veal or mutton broth (drawn from meat without any spices or herbs, &c. which would overpower the flavour of the soup)
a tea-cupful of bread-crumbs ↝ Bread, crumbs, dry, grated, seasoned [Baked Products]
a pint of young pease ↝ Cowpeas, young pods with seeds, raw [Vegetables and Vegetable Products]
a little salt ↝ Salt, table, iodized [Spices and Herbs]
sugar ↝ Sugar, NFS [Sugars and honey]

Optional additions

a couple of cucumbers (as you would for eating); take out the seeds; lay them on a cloth to drain, and then flour them, and fry them a light brown in a little butter ↝ Cucumber, raw [Other vegetables and combinations]
a handful of pea-hulls or spinage, and squeeze the juice through a cloth into the soup ↝ Barley, hulled [Cereal Grains and Pasta]
some leaves of mint ↝ Spearmint, fresh [Spices and Herbs]

Instructions (20)

Shell the pease, separating old from young.
Keep out a pint of pease and boil them separately to add at the end.
Put a large saucepan half full of water on the fire.
When the water boils, add the pease and a handful of salt.
Boil the pease until tender, about 20-30 minutes depending on age and size.
Drain the boiled pease in a colander.
Transfer the drained pease to a clean gallon stew-pan.
Add three quarts of plain veal or mutton broth (drawn without overpowering spices or herbs).
Cover the stew-pan and set over a slow fire to stew gently for one hour.
Add a tea-cupful of bread-crumbs.
Rub the mixture through a tamis into another stew-pan.
Stir with a wooden spoon.
If the soup is too thick, add a little more broth.
Add the pre-boiled pint of young pease.
Season with a little salt and sugar.

Optional additions

Slice a couple of cucumbers (as for eating), remove seeds, and drain on a cloth.
Flour the drained cucumber slices and fry them in a little butter until light brown.
Add the fried cucumber to the soup just before serving.
If the soup is not green enough, pound a handful of pea-hulls or spinach and squeeze the juice through a cloth into the soup.
Add some mint leaves if desired.

Original Text

Green Pease Soup.—(No. 216.)

A peck of pease will make you a good tureen of soup. In shelling them, put the old ones in one basin, and the young ones in another, and keep out a pint of them, and boil them separately to put into your soup when it is finished: put a large saucepan on the fire half full of water; when it boils, put the pease in, with a handful of salt; let them boil till they are done enough, i. e. from twenty to thirty minutes, according to their age and size; then drain them in a colander, and put them into a clean gallon stew-pan, and three quarts of plain veal or mutton broth (drawn from meat without any spices or herbs, &c. which would overpower the flavour of the soup); cover the stew-pan close, and set it over a slow fire to stew gently for an hour; add a tea-cupful of bread-crumbs, and then rub it through a tamis into another stew-pan; stir it with a wooden spoon, and if it is too thick, add a little more broth: have ready boiled as for eating, a pint of young pease, and put them into the soup; season with a little salt and sugar.

N.B. Some cooks, while this soup is going on, slice a couple of cucumbers (as you would for eating); take out the seeds; lay them on a cloth to drain, and then flour them, and fry them a light brown in a little butter; put them into the soup the last thing before it goes to table.

Obs. If the soup is not green enough, pound a handful of pea-hulls or spinage, and squeeze the juice through a cloth into the soup: some leaves of mint may be added, if approved.

Notes

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