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Soup

Plain Green Pease Soup Without Meat

A soup made from boiled green peas mashed and simmered with their cooking water.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Plain Green Pease Soup Without Meat

Ingredients

Directions

Cook the peas

  1. Boil 1 quart of green peas in boiling water until tender.

  2. Reserve the water and set it aside.

Make the soup

  1. Pound the peas in a mortar until mashed.

  2. Combine the mashed peas with the reserved water in a pot.

  3. Stir well and bring to a boil for about 5 minutes.

  4. Strain the mixture through a fine sieve or tamis.

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

Green peas
Provide the main body, starch and flavour of the soup once mashed.
Water
Carries the pea flavour and starch, loosening the mashed peas into a soup.

The step that matters

Strain the mixture through a fine sieve or tamis. Mashed peas contain skins and fibres that make soup grainy; straining through a fine sieve removes them, giving a smooth, even 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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