The recipe
Ingredients
Contains: milk, wheat (auto-detected from the ingredients and method; we can miss things, so check labels)
Directions
Prepare the peas
Rinse the split peas and remove any worm-eaten ones.
In a large pot, combine the peas and cold water, and boil until tender.
Fry the vegetables
In a skillet, melt the butter and fry the onions, carrots, and turnips until browned.
Make and serve the soup
Add the fried vegetables, black pepper, and salt to the pot, and stir well.
Simmer gently, stirring often, until the vegetables are tender enough to pass through a sieve.
Rub the mixture through a sieve into a clean pot and bring to a boil.
Add the sliced celery and adjust seasoning if needed, then simmer for 20 minutes.
Serve hot with fried or toasted bread on the side, and add chili vinegar or mushroom ketchup if desired.
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.
Explore the science
What each ingredient does
- Split peas
- Form the main body of the soup and thicken it as they break down during cooking.
- Butter
- Carries the flavour of the onions, carrots and turnips and helps them brown in the pan.
- Onions
- Browning in butter adds savoury sweetness and depth to the soup base.
- Turnips
- Add body and a mild sweetness once cooked and pressed through the sieve.
- Carrots
- Contribute natural sweetness and colour, and body when passed through the sieve.
The step that matters
Rubbing the mixture through a sieve. The vegetables must be fully tender before sieving, or the purée stays grainy and thin. Pressing forces the softened solids into a smooth, thick texture.
“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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