Green Pea Soup
Ingredients
Directions
Shell the peas, separating the old from the young.
Boil the old peas in water until tender.
Add the young peas and continue to cook until soft.
Blend the mixture until smooth, then season with salt.
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
- Fresh peas
- Form the main body of the soup, providing the sweet, vegetal flavour and bright green colour.
- Old peas
- Add a deeper, more robust pea flavour that gives the soup body once boiled and blended.
The step that matters
Cooking the old peas until tender. Older peas are starchier and firmer, so they need enough time in water to soften fully. Under-cooked pieces will leave the blended soup grainy instead of smooth.
“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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