Pea Soup
Ingredients
Directions
Prepare
Soak the peas overnight.
Cook
The next morning, boil the peas in water for 1 hour, adding the saleratus.
Change the water and add the coarse sea salt.
Continue boiling until the peas are perfectly soft.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Photo for illustrative purposes only · Contact us to use it
Explore the science
What each ingredient does
- Dried peas
- Their starch breaks down during long boiling, thickening the soup and giving it body.
- Saleratus
- As an alkaline leavening agent, it helps the peas soften more quickly while boiling.
The step that matters
Continue boiling until the peas are perfectly soft.. Dried peas need sustained simmering to fully soften and release their starch. Stopping early leaves them firm and grainy, and the soup thin and uneven.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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