Green Pea Broth

The "Queen" Cookery Books. No. 1. Soups · S. Beaty-Pownall · 1902
Source
The "Queen" Cookery Books. No. 1. Soups
Status
success · extracted 4 days ago
Not a recipe
No
Ingredients (13)
broth base
flavoring and body
finishing
alternative broth base
aromatic for alternative broth
for purée variation
for purée variation
Instructions (8)
  1. Boil two quarts of old green peas in water till tender enough to rub through a sieve back into their own water.
  2. Meantime put a pint of young green peas into an earthenware jar with 4oz. of butter, the heart of a cos lettuce, two or three small cucumbers, sliced and freed from pips, eight to ten small onions, and a teaspoonful of caster sugar.
  3. Stew this all in the oven till tender.
  4. Mix the pulped peas with the stewed ingredients, and let it all boil up together.
  5. Stir a spoonful of cream into the soup, with a dash of cayenne, just at the last.
Alternative broth base
  1. If old peas are not handy, make the first stock by boiling the young peascods exactly as you did the old peas.
  2. A spray of mint should be cooked in the pan with the young peas, but carefully lifted out before they are added to the rest of the soup.
Purée variation
  1. If a few of the young peas are kept back, and the rest of the peas, lettuce, etc., is crushed through a sieve with the original stock, it is then allowed just to boil up to thicken it, the young peas are returned to it, and it is served with little croûtons of cheese straw paste strongly seasoned with cayenne.
Original Text · last edited 4 days ago
Green Pea Broth.—Boil two quarts of old green peas in water till tender enough to rub through a sieve back into their own water; meantime put a pint of young green peas into an earthenware jar with 4oz. of butter, the heart of a cos lettuce, two or three small cucumbers, sliced and freed from pips (the crooked ones unfit for table do nicely for this), eight to ten small onions, and a teaspoonful of caster sugar; stew this all in the oven till tender, when you mix it with the pulped peas, and let it all boil up together. Stir a spoonful of cream into the soup, with a dash of cayenne, just at the last. If old peas are not handy, make the first stock by boiling the young peascods exactly as you did the old peas; a spray of mint should be cooked in the pan with the young peas, but carefully lifted out before they are added to the rest of the soup. This soup makes a delicious purée, if a few of the young peas are kept back, and the rest of the peas, lettuce, etc., is crushed through a sieve with the original stock, it is then allowed just to boil up to thicken it, the young peas are returned to it, and it is served with little croûtons of cheese straw paste strongly seasoned with cayenne.
Notes
—