Plain Green Pease Soup, Without Meat.
Ingredients
Directions
Prepare the peas
Boil 1 quart of green peas in water until tender, then reserve the water.
Pound the peas in a mortar to a mash.
Make the soup
Combine the mashed peas with 2 quarts of the reserved boiling water.
Stir well and bring to a boil for about 5 minutes.
Rub the mixture through a fine sieve or tamis until smooth.
Serve
Garnish with the reserved peas before serving.
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
- Green peas
- Provide the main body, flavour and thickening starch of the soup once mashed and sieved.
The step that matters
Rubbing the mixture through a fine sieve. Mashed peas leave fibrous skins and lumps; pressing the soup through a fine sieve removes them and gives the smooth, even texture the soup depends on.
“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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