Green Pea Soup. No. 3.

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 11 days ago
Not a recipe: No

Ingredients (8)

shells of your youngest peas ↝ Crab, soft shell [Shellfish]
whole pepper ↝ Peppers, raw, NFS [Other vegetables and combinations]
salt ↝ Salt, table, iodized [Spices and Herbs]
the young peas
a good piece of butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
flour ↝ Flour, 00 [Cereal Grains and Pasta]
lettuce ↝ Lettuce, raw [Lettuce and lettuce salads]
spinach ↝ Spinach, raw [Vegetables and Vegetable Products]

Instructions (4)

Boil the shells of your youngest peas in water till all the sweetness is extracted from them; then strain, and in that liquor boil your peas for the soup, with whole pepper and salt.
When boiled, put them through a colander; have ready the young peas boiled by themselves.
Put a good piece of butter in a frying-pan with some flour, and into that some lettuce and spinach; fry it till it looks green, and put it into the soup with the young peas.
When the greens are tender, it is done enough.

Original Text

Green Pea Soup. No. 3.

Boil the shells of your youngest peas in water till all the sweetness is extracted from them; then strain, and in that[44] liquor boil your peas for the soup, with whole pepper and salt. When boiled, put them through a colander; have ready the young peas boiled by themselves; put a good piece of butter in a frying-pan with some flour, and into that some lettuce and spinach; fry it till it looks green, and put it into the soup with the young peas. When the greens are tender, it is done enough.

Notes

—