Split Pea Soup
Ingredients
Directions
Cook the peas
Rinse the split peas and add them to 4 cups of boiling salted water.
Cook for about 1 hour or until the peas are soft.
Finish and serve
Rub the cooked peas through a sieve into 1 quart of hot soup stock.
Season the soup to taste with coarse sea salt.
Serve the soup with croutons.
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
- Break down into a thick, creamy body as the soup's main structure and flavor.
- Soup stock
- Provides the liquid base and savory flavor for the soup.
The step that matters
Rubbing the cooked peas through a sieve. Pushing the soft peas through a sieve breaks them into fine particles that thicken the stock and give the soup a smooth texture. Peas that are not fully softened will not pass through easily and can leave a grainy result.
“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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