Green Peas Soup

New system of domestic cookery, forme... · Rundell, Maria Eliza Ketelby · 1806

Source: New system of domestic cookery, formed upon principles of economy, and adapted to the use of private families
Status: success · extracted 13 days ago
Not a recipe: No

Ingredients (13)

For the base

the old parts of lettuce ↝ Lettuce, raw [Lettuce and lettuce salads]
an onion or two ↝ Onions, raw [Vegetables and Vegetable Products]
a little pepper ↝ Spices, pepper, black [Spices and Herbs]
salt ↝ Salt, table, iodized [Spices and Herbs]
a pig’s foot, or a small bit of any sort, may be boiled with the old peas ↝ Pork, pig's feet [Pork]
three or four ounces of butter ↝ Butter, stick, unsalted [Dairy and Egg Products]

For the soup body

the young peas ↝ Peas, green, raw [Vegetables and Vegetable Products]
the best parts of the lettuce ↝ Lettuce, raw [Lettuce and lettuce salads]
a handful of spinach cut small ↝ Spinach, raw [Vegetables and Vegetable Products]
pepper, and salt to taste ↝ Spices, pepper, black [Spices and Herbs]
pepper, and salt to taste ↝ Salt, table, iodized [Spices and Herbs]

For finishing

some green mint, cut fine ↝ Spearmint, dried [Spices and Herbs]

For thickening (if needed)

a spoonful of rice flour, rubbed down with a bit of butter

Instructions (13)

Divide the old peas from the young.
Put the old peas with a bit of butter and a little water into a stewpan.
Add the old parts of lettuce, one or two onions, a little pepper and salt to the stewpan with the old peas.
Simmer until the peas can be pulped through a colander.
Add more water, the liquid from boiling the peas, the best parts of the lettuce, the young peas, a handful of spinach cut small, and pepper and salt to taste.
Stew until the vegetables are quite tender.
A few minutes before serving, add some green mint, cut fine.

To thicken the soup

If the soup is too thin, rub down a spoonful of rice flour with a bit of butter and boil it with the soup to give it consistence.

Note on weak soup or gravy

If soup or gravy be too weak, take off the cover of the saucepan and let the steam out by boiling it very quick.

Optional meat addition

When there is plenty of vegetables, green peas soup needs no meat.
If approved, a pig's foot or a small bit of any sort may be boiled with the old peas.
Remove the meat into the second process (stewing with young peas and other vegetables) until the juices shall be obtained.

Optional butter addition

Observe, three or four ounces of butter will supply richness to a soup without meat, or make it higher with it.

Original Text

Green Peas Soup.

In shelling, divide the old from the young, and put the former, with a bit of butter, and a little water into a stewpan, and the old parts of lettuce, an onion or two, a little pepper and salt. Simmer till the peas will pulp through a colander; which when 95done, add to it some more water, and that which boiled the peas, the best parts of the lettuce, and the young peas, a handful of spinach cut small, pepper, and salt to taste. Stew till the vegetables are quite tender; and a few minutes before serving, throw in some green mint, cut fine.

Should the soup be too thin, a spoonful of rice flour, rubbed down with a bit of butter, and boiled with it, will give it consistence.

Note. If soup or gravy be too weak, the cover of the saucepan should be taken off, and the steam let out, boiling it very quick.

When there is plenty of vegetables, green peas soup needs no meat: but if approved, a pig’s foot, or a small bit of any sort, may be boiled with the old peas, and removed into the second process till the juices shall be obtained. Observe, three or four ounces of butter, will supply richness to a soup without meat, or make it higher with it.

Notes

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