Plain green Pease Soup without Meat (No. 217)

The Cook's Oracle; and Housekeeper's ... · Kitchiner, William · 1817
Source
The Cook's Oracle; and Housekeeper's Manual
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (2)
Instructions (9)
  1. Put the green pease (excluding the youngest half pint) on in boiling water.
  2. Boil them until tender.
  3. Pour off the water and set it aside to make the soup with.
  4. Put the boiled pease into a mortar and pound them to a mash.
  5. Add the mashed pease to the two quarts of reserved boiling water.
  6. Stir all well together.
  7. Let it boil up for about five minutes.
  8. Rub the mixture through a hair-sieve or tamis.
  9. Add the separately boiled youngest green pease to the finished soup.
Original Text
Plain green Pease Soup without Meat.—(No. 217.) Take a quart of green pease (keep out half a pint of the youngest; boil them separately, and put them in the soup when it is finished); put them on in boiling water; boil them tender, and then pour off the water, and set it by to make the soup with: put the pease into a mortar, and pound them to a mash; then put them into two quarts of the water you boiled the pease in; stir all well together; let it boil up for about five minutes, and then rub it through a hair-sieve or tamis. If the pease are good, it will be as thick and fine a vegetable soup as need be sent to table.
Notes
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