Green Pease Soup

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

Source: The housekeeper's instructor; or, universal family cook
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (16)

Soup base

a knuckle of veal ↝ Veal, ground, raw [Lamb, Veal, and Game Products]
one pound of lean ham ↝ Pork, fresh, leg (ham), whole, separable lean only, raw [Pork Products]
six onions cut in slices ↝ Onions, raw [Vegetables and Vegetable Products]
two or three turnips ↝ Turnips, raw [Vegetables and Vegetable Products]
two carrots ↝ Carrots, raw [Vegetables and Vegetable Products]
three heads of celery cut very small ↝ Celery, raw [Vegetables and Vegetable Products]
a little thyme ↝ Thyme, fresh [Spices and Herbs]
four cloves ↝ Garlic, raw [Vegetables and Vegetable Products]
four blades of mace ↝ Spices, mace, ground [Spices and Herbs]
six quarts of boiling water ↝ Water, tap [Tap water]

Pease component

two quarts of pease
half a pint of spinach juice ↝ Spinach, raw [Vegetables and Vegetable Products]

Thickening agent (optional)

the crumb of a French roll ↝ Rolls, french [Baked Products]

Seasoning

salt ↝ Salt, table, iodized [Spices and Herbs]
a little pepper ↝ Spices, pepper, black [Spices and Herbs]

Garnish

dice of bread toasted very hard ↝ Bread, vegetable [Yeast breads]

Instructions (9)

Cut a knuckle of veal into thin slices, with one pound of lean ham.
Lay them at the bottom of a soup-pot with the veal uppermost.
Then put in six onions cut in slices, with two or three turnips, two carrots, three heads of celery cut very small, a little thyme, four cloves, and four blades of mace.
Put a little water at the bottom, cover the pot close, and draw it gently, taking particular care the meat does not stick to the pan.
When it is properly drawn, put in six quarts of boiling water, and let it stew gently four hours, skimming it well during the time.
Take two quarts of pease, and stew them in some of the liquor till tender; then strain them off and beat them fine; put the liquor in, and mix them up.
Take a turnip, or fine cloth, and rub them through till you have rubbed all the pulp out; and then put your soup in a clean pot, with half a pint of spinach juice, and boil it up for about a quarter of an hour: season with salt and a little pepper.
If you think your soup not thick enough, take the crumb of a French roll, and boil it in a little of the soup, beat it in a mortar, and rub it through your tammy, or cloth, then put it into your soup, and boil it up.
Pour the soup into the tureen, with dice of bread toasted very hard, and serve it up.

Original Text

Green Pease Soup.
CUT a knuckle of veal into thin slices, with one pound of lean ham. Lay them at the bottom of a soup-pot with the veal uppermost. Then put in six onions cut in slices, with two or three turnips, two carrots, three heads of celery cut very small, a little thyme, four cloves, and four blades of mace. Put a little water at the bottom, cover the pot close, and draw it gently, taking particular care the meat does not stick to the pan. When it is properly drawn, put in six quarts of boiling water, and let it stew gently four hours, skimming it well during the time. Take two quarts of pease, and stew them in some of the liquor till tender; then strain them off and beat them fine; put the liquor in, and mix them up. Take a turnip, or fine cloth, and rub them through till you have rubbed all the pulp out; and then put your soup in a clean pot, with half a pint of spinach juice, and boil it up for about a quarter of an hour: season with salt and a little pepper. If you think your soup not thick enough, take the crumb of a French roll, and boil it in a little of the soup, beat it in a mortar, and rub it through your tammy, or cloth, then put it into your soup, and boil it up. Pour the soup into the tureen, with dice of bread toasted very hard, and serve it up.

Notes

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