210. Winter Pea Soup

The Modern Housewife · Soyer, Alexis · 1849
Source
The Modern Housewife
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (12)
Maigre pea soup variation
Instructions (11)
  1. Wash a quart of split peas.
  2. Put the peas into a stewpan with half a pound of streaky bacon, two onions in slices, two pounds of veal or beef cut into small pieces, and a little parsley, thyme, and bay-leaf.
  3. Add a gallon of water, with a little salt and sugar.
  4. Place it upon the fire, and when boiling, stand it at the side until the peas are boiled to a purée, and the water has reduced to half.
  5. Take out the meat, which put upon a dish, to be eaten with the bacon, keeping it hot.
  6. Rub the soup through a hair sieve or tammy.
  7. Put it into another stewpan, and when boiling, serve.
  8. The meat may also be served in the tureen if approved of.
Maigre pea soup variation
  1. Omit the meat.
  2. Add half a pound of butter and one quart of milk.
  3. Omit a quart of water.
Original Text
210. Winter Pea Soup.—Wash a quart of split peas, which put into a stewpan, with half a pound of streaky bacon, two onions in slices, two pounds of veal or beef, cut into small pieces, and a little parsley, thyme, and bay-leaf, add a gallon of water, with a little salt and sugar, place it upon the fire, and when boiling, stand it at the side until the peas are boiled to a purée, and the water has reduced to half, then take out the meat, which put upon a dish, to be eaten with the bacon, keeping it hot, rub the soup through a hair sieve or tammy, put it into another stewpan, and when boiling, serve. The meat may also be served in the tureen if approved of. Maigre pea soup may also be made by omitting the meat, adding half a pound of butter, one quart of milk, and omitting a quart of water.
Notes
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