Plain Pease Soup (No. 221)

The Cook's Oracle; and Housekeeper's ... · Kitchiner, William · 1817
Source
The Cook's Oracle; and Housekeeper's Manual
Time
Cook: 180 min Total: 180 min
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (7)
Reference for alternative soup
Instructions (10)
  1. Combine split pease, celery, and onion (if using) with broth or water in a soup-kettle.
  2. Simmer gently on a trivet over a slow fire for three hours.
  3. Stir every quarter of an hour to prevent burning.
  4. If the water boils away or the soup gets too thick, add boiling water.
  5. Once the pease are well softened, work them through a coarse sieve, and then through a fine sieve or tamis.
  6. Wash out the stew-pan.
  7. Return the soup to the stew-pan and bring to a boil.
  8. Skim off any scum that rises.
  9. Prepare fried bread and dried mint as directed in No. 218.
  10. Serve the soup with the fried bread and dried mint on two side dishes.
Original Text
Plain Pease Soup.—(No. 221.) To a quart of split pease, and two heads of celery, (and most cooks would put a large onion,) put three quarts of broth or soft water; let them simmer gently on a trivet over a slow fire for three hours, stirring up every quarter of an hour to prevent the pease burning at the bottom of the soup-kettle (if the water boils away, and the soup gets too thick, add some boiling water to it); when they are well softened, work them through a coarse sieve, and then through a fine sieve or a tamis; wash out your stew-pan, and then return the soup into it, and give it a boil up; take off any scum that comes up, and it is ready. Prepare fried bread, and dried mint, as directed in No. 218, and send them up with it on two side dishes. Obs. This is an excellent family soup, produced with very little trouble or expense. Most of the receipts for pease soup are crowded with ingredients which entirely overpower the flavour of the pease. See No. 555.
Notes
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