Purée de Pois Verts

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 (10)
Soup base
Garnish/Enrichment
Optional color adjustment
Stock for spring use
Instructions (10)
  1. Cook three pints of green peas in plenty of water, as quickly as possible to preserve the colour.
  2. Season it, add a carrot and a medium-sized onion, and let it all stew together till tender.
  3. Lift out the carrot, drain off the water, and rub all the rest through the sieve.
  4. Put this purée into a pan with a dust of sugar and a full quart, or rather more, of white stock, or the water in which the peas were boiled.
  5. Bring it all to the boil, stirring it carefully to prevent its catching.
  6. The moment it begins to boil up draw it to the side of the stove, and allow it to simmer for a little.
  7. Have ready 4oz. of rice, previously boiled in white stock, drain it well and put it into the tureen with the hot purée.
  8. Add an ounce of butter, and stir this well in till all melted, when it must be served at once.
  9. If the colour is too pale add a little spinach or vegetable greening, but add this very carefully, for if the least overdone it will destroy all the distinction of the soup.
  10. In the spring, when peas are dear, the young peashells may be used to produce the stock, the peas themselves, after cooking, being lifted out, the soup finished off as before, and the peas added with the rice as a garnish.
Original Text · last edited 4 days ago
Purée de Pois Verts.—Cook three pints of green peas in plenty of water, as quickly as possible to preserve the colour, season it, add a carrot and a medium-sized onion, and let it all stew together till tender, then lift out the carrot, drain off the water, and rub all the rest through the sieve; put this purée into a pan with a dust of sugar and a full quart, or rather more, of white stock, or the water in which the peas were boiled; bring it all to the boil, stirring it carefully to prevent its catching, and the moment it begins to boil up draw it to the side of the stove, and allow it to simmer for a little. Have ready 4oz. of rice, previously boiled in white stock, drain it well and put it into the tureen with the hot purée, add an ounce of butter, and stir this well in till all melted, when it must be served at once. If the colour is too pale add a little spinach or vege table greening, but add this very carefully, for if the least overdone it will destroy all the distinction of the soup. In the spring, when peas are dear, the young peashells may be used to produce the stock, the peas themselves, after cooking, being lifted out, the soup finished off as before, and the peas added with the rice as a garnish.
Notes
—