WHITE PEAS Soup

The Experienced English Housekeeper · Elizabeth Raffald · 1784

Source: The Experienced English Housekeeper
Yield: 4.0 – 5.0 pounds of beef
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (13)

Soup Base

four or five pounds of lean beef ↝ Beef, ground, 93% lean meat / 7% fat, raw [Beef Products]
six quarts of water ↝ Water, tap [Tap water]
a little salt ↝ Salt, table, iodized [Spices and Herbs]
two carrots ↝ Carrots, raw [Vegetables and Vegetable Products]
three whole onions ↝ Onions, raw [Vegetables and Vegetable Products]
a little thyme ↝ Thyme, fresh [Spices and Herbs]
two heads of celery ↝ Celery, raw [Vegetables and Vegetable Products]
three quarts of old green peas ↝ Peas, green, raw [Vegetables and Vegetable Products]

For Stewing

three Coss lettuces ↝ Lettuce, raw [Lettuce and lettuce salads]
a little mint ↝ Spearmint, fresh [Spices and Herbs]
half a pound of butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
a leek ↝ Leeks [Onions]
a pint of green peas ↝ Peas, green, raw [Vegetables and Vegetable Products]

Instructions (2)

To four or five pounds of lean beef and six quarts of water put in a little salt, when it boils scum it, and put in two carrots, three whole onions, a little thyme, and two heads of celery, with three quarts of old green peas, boil them till the meat is quite tender, then strain it through a hair sieve, and rub the pulp of the peas through the sieve.
Split the blanched part of three Coss lettuces into four quarters, and cut them about one inch long, with a little mint cut small, then put half a pound of butter in a stew-pan that will hold your soup, and put the lettuce and mint into the butter, with a leek sliced very thin, and a pint of green peas, stew them.

Original Text

To make a WHITE PEAS Soup.
TO four or five pounds of lean beef and six
quarts of water put in a little salt, when it boils
scum it, and put in two carrots, three whole
onions, a little thyme, and two heads of celery,
with three quarts of old green peas, boil them till
the meat is quite tender, then strain it through
a hair sieve, and rub the pulp of the peas
through the sieve, split the blanched part of
three Coss lettuces into four quarters, and cut
them about one inch long, with a little mint
cut small, then put half a pound of butter in a
stew-pan that will hold your soup, and put the
lettuce and mint into the butter, with a leek sliced
very thin, and a pint of green peas, stew them

Notes

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