209. Green Pea Soup

The Modern Housewife · Soyer, Alexis · 1849

Source: The Modern Housewife
Status: success · extracted 13 days ago
Not a recipe: No

Ingredients (13)

two quarts of green peas ↝ Peas, green, raw [Vegetables and Vegetable Products]
a quarter of a pound of butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
a quarter of a pound of lean ham, cut into small dice ↝ Pork, fresh, leg (ham), whole, separable lean only, raw [Pork Products]
two onions in slices ↝ Onions, raw [Vegetables and Vegetable Products]
a few sprigs of parsley ↝ Parsley, raw [Not included in a food category]
a quart of cold water ↝ Water, tap [Tap water]
two tablespoonfuls of flour ↝ Flour, 00 [Cereal Grains and Pasta]
two quarts of stock, or broth from the Pot-au-feu
a tablespoonful of sugar ↝ Sugar, NFS [Sugars and honey]
a little pepper ↝ Spices, pepper, black [Spices and Herbs]
salt, if required ↝ Salt, table, iodized [Spices and Herbs]
a pint of boiling milk ↝ Milk, NFS [Milk, reduced fat]
croutons of bread as for Palestine ↝ Croutons [Crackers, excludes saltines]

Instructions (9)

Put two quarts of green peas into a stewpan with a quarter of a pound of butter, a quarter of a pound of lean ham, cut into small dice, two onions in slices, and a few sprigs of parsley.
Add a quart of cold water, and with the hands rub all well together.
Then pour off the water, cover the stewpan close, and stand it over a sharp fire, stirring the contents round occasionally.
When very tender, add two tablespoonfuls of flour, which mix well in mashing the peas with your spoon against the sides of the stewpan.
Add two quarts of stock, or broth from the Pot-au-feu, a tablespoonful of sugar, and a little pepper and salt, if required.
Boil all well together five minutes, when rub it through a tammy or hair sieve.
Then put it into another stewpan, with a pint of boiling milk.
Boil five minutes, skim well, and pour it into your tureen.
It must not be too thick, serve with croutons of bread as for Palestine.

Original Text

209. Green Pea Soup.—Put two quarts of green peas into a stewpan with a quarter of a pound of butter, a quarter of a pound of lean ham, cut into small dice, two onions in slices, and a few sprigs of parsley; add a quart of cold water, and with the hands rub all well together; then pour off the water, cover the stewpan close, and stand it over a sharp fire, stirring the contents round occasionally; when very tender, add two tablespoonfuls of flour, which mix well in mashing the peas with your spoon against the sides of the stewpan, add two quarts of stock, or broth from the Pot-au-feu, a tablespoonful of sugar, and a little pepper and salt, if required; boil all well together five minutes, when rub it through a tammy or hair sieve; then put it into another stewpan, with a pint of boiling milk; boil five minutes, skim well, and pour it into your tureen. It must not be too thick, serve with croutons of bread as for Palestine.

Notes

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