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Green Pea Soup Without Meat

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

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
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Green Pea Soup Without Meat

Ingredients

Directions

Cook the peas

  1. Divide ½ pint of peas from the quart and boil them in water until tender.

  2. Pour off the water.

  3. Set the reserved water aside for the soup.

Make the soup

  1. Mash the boiled peas.

  2. Return the mashed peas to the reserved water. Stir well.

  3. Strain the mixture through a fine sieve.

  4. Boil the reserved ½ pint of peas.

  5. Add the boiled peas to the soup.

  6. 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
Mashed peas thicken the soup and give it body and a sweet, vegetal flavor.

The step that matters

Strain through a fine sieve. Pressing the mashed peas through a fine sieve removes skins and fibres, giving the soup a smooth, velvety 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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