Green Pea Soup
Ingredients
Directions
Prepare the peas
Divide ½ pint of peas from the quart and set aside.
Boil the quart of peas in boiling water until tender.
Pour off the water and reserve it for the soup.
Make the soup
Mash the boiled peas in a mortar and return them to the reserved water.
Stir well and strain through a fine sieve.
Boil the reserved ½ pint of peas until done, then add to the soup 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
- Young green peas
- Provide the main body and sweet, vegetable flavour of the soup.
- Boiling water
- Cooks the peas until tender and forms the liquid base of the soup.
The step that matters
Straining through a fine sieve. Mashed peas can leave a coarse, grainy texture. Pressing them through a fine sieve removes skins and fibres, giving the soup a smooth consistency.
“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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