Green Peas Soup

The Art of Cookery Made Easy and Refined · Mollard, John · 1802
Source
The Art of Cookery Made Easy and Refined
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (14)
Soup Base
Soup Body
Seasoning and Thickening
Garnish
For Serving
Instructions (17)
  1. Wash the young green peas, turnips, cos lettuces, and onions.
  2. Add the fresh butter to the washed vegetables.
  3. Stew them until nearly done.
  4. Boil the large fresh green peas in veal stock until tender.
  5. Strain and pound the large green peas, preserving the liquor.
  6. Rub the pounded peas through a tamis to obtain the pulp.
  7. Add the pea pulp and liquor to the stewed herbs.
  8. Add flour and water to the mixture.
  9. Season with pepper and salt to taste.
  10. Add a bit of sugar if desired.
  11. Boil all ingredients together for half an hour.
  12. Skim the soup.
  13. Prepare the parsley by boiling and rubbing its pulp through a tamis.
  14. Add the parsley pulp to the soup just before serving to give it a green color.
  15. Cut pieces of bread into thin sippets.
  16. Dry the bread sippets before the fire.
  17. Serve the soup with the dried bread sippets on a plate.
Original Text
Green Peas Soup. Take one quart of young green peas, four turnips pared and cut in the form of[11] dice, two cos lettuces cut in small slices, two middling-sized onions cut very fine; wash them, add a quarter of a pound of fresh butter, and stew them till nearly done. Then take two quarts of large fresh green peas, and boil them in three quarts of veal stock till tender; strain and pound them, preserving the liquor; then rub the peas through a tamis, and add the pulp with the liquor to the above herbs, a little flour and water, pepper and salt, and season to the palate, with a bit of sugar if approved. Boil all together half an hour; skim it and when it is to be served up, add the pulp of some boiled parsley rubbed through a tamis to make it look green. N. B. Cut pieces of bread into thin sippets, dry them before the fire, and serve up on a plate.
Notes
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