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Green Pea Soup Without Meat

A soup made from young green peas, boiled, mashed, and strained, served hot.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Green Pea Soup Without Meat

Ingredients

Directions

Prepare the peas

  1. Set aside ½ pint of peas.

  2. Boil the remaining peas in water until tender.

  3. Drain the peas and reserve the water for the soup.

Make the soup

  1. Mash the boiled peas and return them to the reserved water.

  2. Stir well and strain the mixture through a fine sieve.

  3. Boil the reserved ½ pint of peas and add them to the soup.

  4. Heat until hot.

Recipe from a historical cookbook (Internet Archive).

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

Young green peas
Provide the main flavour, and when mashed and strained, the body of the soup.

“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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