Green Pea Broth (tinned)

The "Queen" Cookery Books. No. 1. Soups · S. Beaty-Pownall · 1902

Source: The "Queen" Cookery Books. No. 1. Soups
Time: Cook: 30 min Total: 30 min
Status: success · extracted 4 days ago
Not a recipe: No

Ingredients (14)

an onion ↝ Onions, raw [Vegetables and Vegetable Products]
a carrot ↝ Carrots, raw [Vegetables and Vegetable Products]
an ounce of butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
one and a-half pints of stock
pepper ↝ Spices, pepper, black [Spices and Herbs]
a teaspoonful of brown sugar ↝ Sugars, brown [Sweets]
a pint of canned peas ↝ Blackeyed peas, from canned [Other starchy vegetables]
a spray of mint ↝ Spearmint, fresh [Spices and Herbs]
a little salted water ↝ Water, tap [Tap water]
an egg yolk ↝ Egg, yolk only, raw [Eggs and omelets]
milk thickening ↝ Milk, NFS [Milk, reduced fat]
fried croûtons of bread ↝ Bread, vegetable [Yeast breads]
cheese pasty
a dash of cayenne ↝ Peppers, raw, NFS [Other vegetables and combinations]

Instructions (9)

Fry an onion and a carrot, sliced or minced, in an ounce of butter, till lightly coloured.
Pour to this one and a-half pints of stock.
Season to taste with pepper and a teaspoonful of brown sugar.
Let it all cook slowly for half an hour or so.
Meanwhile, bring a pint of canned peas to the boil, with a spray of mint, in a little salted water.
When soft enough crush them through a sieve, moistening them as you do so with the ready-prepared and strained stock.
Allow it all just not to boil up again.
Stir in an egg yolk and milk thickening.
Serve with fried croûtons of bread or cheese pasty and a dash of cayenne.

Original Text · last edited 4 days ago

Green Pea Broth (tinned).—Fry an onion and a
carrot, sliced or minced, in an ounce of butter, till
lightly coloured, then pour to this one and a-half
pints of stock; season to taste with pepper and
a teaspoonful of brown sugar, and let it all cook
slowly for half an hour or so. Meanwhile, bring a
pint of canned peas to the boil, with a spray of mint,
in a little salted water, and when soft enough crush
them through a sieve, moistening them as you do so
with the ready-prepared and strained stock; allow
it all just not to boil up again, stir in an egg yolk
and milk thickening, and serve with fried croûtons
of bread or cheese pasty and a dash of cayenne.

Notes

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