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Soup

Green Peas Soup, Without Meat

A soup made from boiled green peas, mashed and strained, with reserved young peas added before serving.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Green Peas Soup, Without Meat

Green Peas Soup, Without Meat

Ingredients

Directions

Cook and mash

  1. Boil the green peas in boiling water until tender, then reserve the water.

  2. Pound the peas in a mortar to a mash.

Finish the soup

  1. Combine the mashed peas with the reserved boiling water and stir well.

  2. Bring the mixture to a boil for about 5 minutes.

  3. Rub the soup through a fine sieve or tamis.

  4. Add the reserved young peas to the finished soup before serving.

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.

Photo for illustrative purposes only · Contact us to use it

Explore the science

What each ingredient does

Green peas
Their starch thickens the soup, and they give it body, color and a sweet, fresh flavor.

The step that matters

Rub the soup through a fine sieve or tamis. Pushing the mashed soup through a fine sieve removes skins and fibers left after pounding, giving a smooth, even texture instead of a grainy one.

“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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