Pea Soup

A Plain Cookery Book for the Working ... · Francatelli, Charles Elmé · 1852

Source: A Plain Cookery Book for the Working Classes
Yield: 6.0 persons
Status: success · extracted 14 days ago
Not a recipe: No

Ingredients (8)

Soup base

two and a-half pounds of pickled pork, or some pork cuttings, or else the same quantity of scrag end of neck of mutton, or leg of beef ↝ Pork, pickled pork hocks [Pork Products]
a gallon of water ↝ Water, tap [Tap water]
three pints of split or dried peas, previously soaked in cold water over-night ↝ Soup, split pea [Soups, broth-based]
two carrots ↝ Carrots, raw [Vegetables and Vegetable Products]
four onions ↝ Onions, raw [Vegetables and Vegetable Products]
a head of celery ↝ Celery, raw [Vegetables and Vegetable Products]
pepper ↝ Spices, pepper, black [Spices and Herbs]

Garnish

Dried mint ↝ Spearmint, dried [Spices and Herbs]

Instructions (8)

Cut up the chosen meat (pickled pork, pork cuttings, scrag end of neck of mutton, or leg of beef).
Put the meat into a pot with a gallon of water, three pints of split or dried peas (previously soaked in cold water overnight), two carrots, four onions, and a head of celery, all chopped small.
Season with pepper. Do not add salt if using pork, as it will season the soup sufficiently. If fresh meat is used, add salt.
Set the whole to boil very gently for at least three hours.
Skim the soup occasionally.
Stir the peas and other ingredients from the bottom of the pot now and then.
Continue gentle boiling for three to four hours until cooked.
Serve with dried mint strewn over the soup.

Original Text

No. 5. Pea Soup for Six Persons.

Cut up two and a-half pounds of pickled pork, or some pork cuttings, or else the same quantity of scrag end of neck of mutton, or leg of beef, and put any one of these kinds of meat into a pot with a gallon of water, three pints of split or dried peas, previously soaked in cold water over-night, two carrots, four onions, and a head of celery, all chopped small; season with pepper, but no salt, as the pork, if pork is used, will season the soup sufficiently; set the whole to boil very gently for at least three hours, taking care to skim it occasionally, and do not forget that the peas, etc., must be stirred from the bottom of the pot now and then; from three to four hours' gentle boiling will suffice to cook a good mess of this most excellent and satisfying soup. If fresh meat is used for this purpose, salt must be added to season it. Dried mint may be strewn over the soup when eaten.

Notes

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