Clear Soup with Green Pease
Ingredients
Directions
Boil the peas in salted water until tender but not broken.
Drain the peas thoroughly.
Place the peas in a tureen and pour the boiling soup over the peas.
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
- Green peas
- Provide the main body and flavor of the soup, cooked until tender but intact.
The step that matters
Boil the peas until tender but not broken. Overcooking softens the peas' skins and starch structure until they break apart, making the soup cloudy and mushy instead of clear with whole peas. Stopping at tender keeps the peas intact and the broth clean.
“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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