Pea Soup
Ingredients
Directions
The book gives no cooking times; the times in the steps were added in transcription, so check for doneness rather than trusting the clock.
Prepare
Rinse the peas and soak them in water for a few hours.
In a pot, combine the soaked peas and 4 cups of water.
Cook and serve
Bring to a boil, then reduce heat and simmer until the peas are soft, about 1 hour.
Blend the mixture until smooth, adding more water if necessary to reach desired consistency.
Season to taste and serve hot.
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.
Photo for illustrative purposes only · Contact us to use it
Explore the science
What each ingredient does
- Peas
- Provide the main body and starch that thicken the soup as they soften and blend.
The step that matters
Simmer until the peas are fully soft. Peas that are not cooked through stay firm and grainy, so the blended soup will be gritty and thin. Cooking them until they break down fully gives 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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