Soup
Ingredients
Directions
Cook the peas
Bring 3 pints of soft water to a boil in a pot.
Add peas and cook until they are quite soft.
Pass the soup through a sieve.
Finish the soup
Add 3 pints of the liquid from boiled salt pork or salt beef.
Do not add any salt until the peas are tender.
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
- Soft water
- Provides the liquid in which the peas soften and form the soup's body.
- Liquid from boiled salt pork or salt beef
- Adds savory flavor and body to the soup.
The step that matters
Do not add any salt until the peas are tender.. Salt can slow the softening of peas by firming their cell walls. Holding the salt back until they are tender lets them break down fully and gives a smoother soup.
“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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