Green Pea Soup. No. 6.

The Lady's Own Cookery Book, and New ... · Bury, Charlotte Campbell, Lady · 1840
Source
The Lady's Own Cookery Book, and New Dinner-Table Directory;: In Which will Be Found a Large Collection of Original Receipts. 3rd ed.
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (13)
Soup base
Enrichment
Garnish
Instructions (8)
  1. Put the old peas, cabbage lettuces, celery, leeks, carrot, old onions, and boiled spinach over the fire with some good consommé.
  2. Let them cook gently until all ingredients are very tender.
  3. Rub the entire mixture through a tamis or hair-sieve and return it to the pot.
  4. In a separate step, take about half a pint of very young peas and the hearts of two cabbage lettuces, cut fine and stewed down in a little broth.
  5. Combine the sieved soup base with the young peas and stewed lettuce hearts.
  6. Add a small faggot of mint.
  7. Let the soup boil gently, skimming it well.
  8. When ready to serve, add fried bread cut into dice or crust of French roll.
Original Text
Green Pea Soup. No. 6. Take a quart of old peas, three or four cabbage lettuces, two heads of celery, two leeks, one carrot, two or three turnips, two or three old onions, and a little spinach that has been boiled; put them over the fire with some good consommé, and let them do gently, till all are very tender. Rub the whole through a tamis, or hair-sieve; put it in the pot. Have about half a pint of very young peas, and the hearts of two cabbage lettuces, cut fine and stewed down in a little broth. Put all together, with a small faggot of mint, and let it boil gently, skimming it well. When going to table, put into it fried bread, in dice, or crust of French roll. This quantity will be sufficient for a terrine.
Notes
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