Green Pea Soup

The Art Of Cookery · Hannah Glasse · 1747
Source
The Art Of Cookery
Yield
2.0 quarts
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (14)
Soup Base
Soup Enrichment
Optional Addition
Instructions (7)
  1. Take a quart of green peas, boil them in a gallon of water, with a bundle of mint, and a few sweet herbs, mace, cloves and whole pepper, till they are tender.
  2. Strain them, liquor and all, through a coarse sieve, till all the pulp is strained.
  3. Put this liquor into a sauce-pan.
  4. Put to it the heads of celery clean washed and cut small, a handful of spinach clean washed and cut small, a lettuce cut small, a fine leek cut small, a quart of green peas, a little salt.
  5. Cover them, and let them boil very softly till there is about two quarts, and that the celery is tender.
  6. Send it to table.
Optional Addition
  1. If you like it, you may add a piece of burnt butter to it, about a quarter of an hour before the soup is enough.
Original Text
TAKE a quart of green peas, boil them in a gallon of water, with a bundle of mint, and a few sweet herbs, mace, cloves and whole pepper, till they are tender; then strain them, liquor and all, through a coarse sieve, till all the pulp is strained. Put this liquor into a sauce-pan, put to it the heads of celery clean washed and cut small, a handful of spinach clean washed and cut small, a lettuce cut small, a fine leek cut small, a quart of green peas, a little salt; cover them, and let them boil very softly till there is about two quarts, and that the celery is tender. Then send it to table. If you like it, you may add a piece of burnt butter to it, about a quarter of an hour before the soup is enough.
Notes
—