Pea Soup, Green, I
Ingredients
Directions
Soak the peas overnight in water with the baking soda.
Boil the soaked peas in the stock.
Add seasoning and sauce if necessary.
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
- Peas
- Form the body of the soup, giving it its main flavour and thick texture as they break down.
- Baking soda
- Raises the pH of the soaking water, helping the peas soften more quickly and evenly.
- Stock
- Cooks the peas and supplies the liquid base that carries the soup's savoury flavour.
The step that matters
Boil the soaked peas in the stock. Peas need enough liquid and steady simmering to fully soften; undercooked peas leave the soup grainy and stop it from thickening smoothly.
“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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