White Pease Soup

The housekeeper's instructor; or, uni... · William Augustus Henderson · 1791

Source: The housekeeper's instructor; or, universal family cook
Status: success · extracted 11 days ago
Not a recipe: No

Ingredients (15)

four or five pounds of lean beef ↝ Beef, ground, 93% lean meat / 7% fat, raw [Beef Products]
six quarts of water ↝ Water, tap [Tap water]
a little salt ↝ Salt, table, iodized [Spices and Herbs]
two carrots ↝ Carrots, raw [Vegetables and Vegetable Products]
three whole onions ↝ Onions, raw [Vegetables and Vegetable Products]
a little thyme ↝ Thyme, fresh [Spices and Herbs]
two heads of celery ↝ Celery, raw [Vegetables and Vegetable Products]
three quarts of pease
three goss lettuces ↝ Lettuce, raw [Lettuce and lettuce salads]
a little mint ↝ Spearmint, fresh [Spices and Herbs]
half a pound of butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
a leek ↝ Leeks [Onions]
a little of the soup ↝ Soup, mulligatawany [Soups, broth-based]
as much thick cream as will make it white
a French roll ↝ Rolls, french [Baked Products]

Instructions (9)

Put four or five pounds of lean beef into six quarts of water, with a little salt.
When it boils, scum it clean, and put in two carrots, three whole onions, a little thyme, and two heads of celery.
Put in three quarts of pease, and boil them with the meat till the latter is quite tender.
Strain the soup through a hair sieve, at the same time rubbing the pulp of the pease so as to extract all their virtue.
Split three goss lettuces into four quarters each, and cut them about four inches in length, with a little mint shredded small.
Put half a pound of butter in a stew-pan that will hold your soup, and put the lettuce and mint into the butter, with a leek sliced very thin.
Stew them a quarter of an hour, shaking them about often, and after adding a little of the soup, stew them a quarter of an hour longer.
Put in your soup, and as much thick cream as will make it white; keep stirring it till it boils.
Fry a French roll in butter a little crisp, put in the bottom of the tureen, pour the soup over, and serve it up.

Original Text

White Pease Soup.
TAKE four or five pounds of lean beef, and put it into fix quarts of water, with a little salt. When it boils scum it clean, and put in two carrots, three whole onions, a little thyme, and two heads of celery. When you have done this put in three quarts of pease, and boil them with the meat till the latter is quite tender: then strain the soup through a hair sieve, at the same time rubbing the pulp of the pease so as to extract all their virtue. Split three goss lettuces into four quarters each, and cut them about four inches in length, with a little mint shredded small: then put half a pound of butter in a stew-pan that will hold your soup, and put the lettuce and mint into the butter, with a leek sliced very thin. Stew them a quarter of an hour, shaking them about often, and after adding a little of the soup, stew them a quarter of an hour longer: then put in your soup, and as much thick cream as will make it white; keep stirring it till it boils, fry a French roll in butter a little crisp, put in the bottom of the tureen, pour the soup over, and serve it up.

Notes

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