Green Pea Soup

Ingredients

• 137 green peas
• 3 quarts cold water
• 1 heaping teaspoon Liebig’s Extract of Meat
• 2 or 3 lumps of sugar
• whites of 2 eggs
• shells of 2 eggs
• ⅓ cup sherry or marsala
• pepper to taste
• coarse sea salt to taste

Directions

1. Wash and scrape the carrots, peel the onions and turnips, and place them in a clean saucepan with the cold water, pepper, and salt.

2. Boil gently until the liquid reduces to just under 2 quarts.

3. In a basin, combine the meat extract and sugar, then strain the boiling liquid over it through a fine sieve.

4. Stir well, return to a clean saucepan, and bring nearly to a boil.

5. Whisk the egg whites and add them along with the crushed shells to the saucepan to clarify the soup.

6. Mix well and allow to boil gently for 10 minutes without moving the saucepan.

7. Remove the saucepan from the heat and let it stand for 20 minutes.

8. Pass the soup through a jelly bag until clear.

9. Bring the soup back to a boil, add the sherry, and serve.