Pea Soup. No. 3. Green.

The Cookery Book of Lady Clark of Til... · Lady Clark of Tillypronie · 1909

Source: The Cookery Book of Lady Clark of Tillypronie
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (8)

1 qt. or more of green peas ↝ Peas, green, raw [Vegetables and Vegetable Products]
some green onions ↝ Onions, green, raw [Onions]
a little parsley ↝ Parsley, raw [Not included in a food category]
mint ↝ Spearmint, fresh [Spices and Herbs]
a slice of stock ham ↝ Ham [Cold cuts and cured meats]
a small piece, of buter ↝ Butter, stick, unsalted [Dairy and Egg Products]
a little spinach of a good colour ↝ Spinach, raw [Vegetables and Vegetable Products]
some good white stock

Instructions (7)

Put in a stewpan 1 qt. or more of green peas with some green onions, also a little parsley and mint.
Add a slice of stock ham, and a small piece, of buter.
Set it on the stove, and be careful not to let the contents adhere to the bottom of the pan, as that would spoil the soup.
When tender, bruise and add a little spinach of a good colour, to make it a nice green.
Dilute with some good white stock, boil to a pulp and pass through a tammy.
Place it by the side of the stove to get hot, and then take off any fat that rises; it must not boil, or it will curdle.
Serve fried croutons with it.

Original Text

Pea Soup. No. 3. Green.
 Put in a stewpan 1 qt. or more of green peas with some green onions, also a little parsley and mint. Add a slice of stock ham, and a small piece, of buter. Set it on the stove, and be careful not to let the contents adhere to the bottom of the pan, as that would spoil the soup.
When tender, bruise and add a little spinach of a good colour, to make it a nice green; dilute with some good white stock, boil to a pulp and pass through a tammy.
Place it by the side of the stove to get hot, and then take off any fat that rises; it must not boil, or it will curdle. Serve fried croutons with it.

Notes

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