Peas Soup Without Meat

Modern cookery for private families · Acton, Eliza · 1845

Source: Modern cookery for private families
Status: success · extracted 13 days ago
Not a recipe: No

Ingredients (15)

To a pint of peas, freed from all that are worm-eaten, and well washed ↝ Peas, green, raw [Vegetables and Vegetable Products]
five pints of cold water ↝ Water, tap [Tap water]
a couple of onions (more or less according to the taste) ↝ Onions, raw [Vegetables and Vegetable Products]
a couple of fine carrots grated ↝ Carrots, raw [Vegetables and Vegetable Products]
one large or two moderate-sized turnips sliced ↝ Turnips, raw [Vegetables and Vegetable Products]
all gently fried brown in butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
half a teaspoonful of black pepper ↝ Spices, pepper, black [Spices and Herbs]
three times as much of salt ↝ Salt, table, iodized [Spices and Herbs]
a sliced head of celery ↝ Celery, raw [Vegetables and Vegetable Products]

for serving

a dish of fried or toasted bread cut into dice ↝ Bread, vegetable [Yeast breads]

optional additions

A little chili vinegar ↝ Peppers, hot chili, red, raw [Vegetables and Vegetable Products]
a larger proportion of vegetables ↝ Raw vegetable, NFS [Other vegetables and combinations]
Weak broth, or the liquor in which a joint has been boiled, can be substituted for the water
a little mushroom catsup ↝ Mushrooms, raw [Other vegetables and combinations]
a small quantity of currie-paste or powder ↝ Curry sauce [Dips, gravies, other sauces]

Instructions (9)

Wash the peas thoroughly, freeing them from any worm-eaten ones.
Add five pints of cold water to the peas and boil until tolerably tender.
Add the fried onions, grated carrots, and sliced turnips.
Add half a teaspoonful of black pepper and 1-1/2 teaspoonful of salt.
Stew softly, stirring often, until the vegetables are tender enough to pass through a sieve.
Rub the entire mixture through a sieve into a clean pan.
When the soup boils, add the sliced head of celery.
Adjust seasoning if necessary.
Serve hot in twenty minutes.

Original Text

PEAS SOUP WITHOUT MEAT.

To a pint of peas, freed from all that are worm-eaten, and well washed, put five pints of cold water, and boil them tolerably tender; then add a couple of onions (more or less according to the taste), a couple of fine carrots grated, one large or two moderate-sized turnips sliced, all gently fried brown in butter; half a teaspoonful of black pepper, and three times as much of salt. Stew these softly, keeping them often stirred, until the vegetables are sufficiently tender to pass through a sieve; then rub the whole through one, put it into a clean pan, and when it boils throw in a sliced head of celery, heighten the seasoning if needful, and in twenty minutes serve the soup as hot as possible, with a dish of fried or toasted bread cut into dice. A little chili vinegar can be added when liked: a larger proportion of vegetables also may be boiled down with the peas at pleasure. Weak broth, or the liquor in which a joint has been boiled, can be substituted for the water; but the soup is very palatable as we have given the receipt for it. Some persons like it flavoured with a little mushroom catsup. All peas soup is rendered more wholesome by the addition of a small quantity of currie-paste or powder.

Split peas, 1 pint; water, 5 pints: 2 hours or more. Onions, 2; carrots, 2; large turnip, 1; pepper, 1/2 teaspoonful; salt, 1-1/2 teaspoonful: 1 to 1-1/2 hour. Celery, 1 head: 20 minutes.

Notes

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