GREEN PEAS Soup without MEAT

The Experienced English Housekeeper · Elizabeth Raffald · 1784
Source
The Experienced English Housekeeper
Status
success · extracted 11 days ago
Not a recipe
No
Ingredients (13)
Instructions (10)
  1. Shell peas and separate old from young.
  2. Boil the old peas until soft enough to strain through a colander.
  3. Combine the strained old peas and the liquor with the young peas.
  4. Add whole pepper, mint, and finely shredded onion to the pot.
  5. Place in a large saucepan with almost a pound of butter.
  6. As the soup boils, shake in flour.
  7. Add a French roll fried in butter to the soup.
  8. Season to taste with salt and herbs.
  9. Add the young peas, which should be half-boiled first.
  10. Optionally, omit the flour and instead add spinach and finely cut cabbage lettuce, first fried in butter and well mixed with the broth.
Original Text
To make GREEN PEAS Soup without MEAT. IN shelling your peas separate the old ones from the young, and boil the old ones soft enough to strain through a cullendar, then put the liquor and what you strained through to the young peas, which must be whole, add some whole pepper, mint, a little onion shred small, put them in a large sauce-pan, with near a pound of butter, as they boil up shake in some flour, then put in a French roll fried in butter, to the soup; you must season it to your taste with salt and herbs; when you have done so, add the young peas to it, which must be half boiled first; you may leave out the flour if you don't like it, and instead of it put in a little spinage, and cabbage lettuce, cut small, which must be first fried in butter, and well mixed with the broth.
Notes
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