Name: Split Peas Soup
Ingredients: 1 onion sliced; salt

Split Peas Soup

Ingredients

1 onion sliced
salt

Directions

Cook 1 pint of split peas and 1 sliced onion in water until soft.
Add milk to reach desired consistency and season with salt.
The soup is also good without onion.

Nutrition, whole recipe (rough)

44Calories

1 gProtein

0 gFat

10 gCarbs

What these numbers assume: 2 portions

Ingredient	Portion assumed	kcal
Onion	1 medium (110g)	44
Salt	1 tsp (6g)	0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

By Evora Bucknum Perkins. Recipe from a historical cookbook (Project Gutenberg).

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. See the original page.

Explore the science

What each ingredient does

Split peas (in the method): Form the body of the soup as they soften and thicken the liquid.
Onion: Adds savory aroma and sweetness as it cooks down into the soup.
Milk (in the method): Adds creaminess and smooths the texture to the desired consistency.

“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.