Pease Soup
Ingredients
Directions
Prepare
Soak the peas overnight in soft water.
Cook
In a pot, combine the soaked peas and cold filtered water without adding salt.
Boil the peas until they are tender, which may take several hours depending on the quality of the peas.
Finish
Once tender, use the back of a wooden spoon to press the peas through a large-holed colander into a bowl.
Season the puree with coarse sea salt to taste.
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
- Dried peas
- Starch in the peas breaks down during long boiling, thickening the soup and giving it body.
The step that matters
Boil until fully tender. Dried peas need long, steady simmering for their starches to soften completely. Peas that are undercooked stay firm and grainy, so the puree will not turn smooth when pressed.
“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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