Green Peas Soap, Without Meat
Ingredients
Directions
Cook the peas
Boil 1 quart of green peas in boiling water until tender, then reserve the water.
Pound the peas in a mortar to a mash.
Make the soup
Combine the pea mash with 2 quarts of the reserved water and stir well.
Bring the mixture to a boil for about 5 minutes.
Rub the soup through a fine sieve or tamis to achieve a smooth texture.
Serve
Garnish with the reserved ½ cup of green peas before serving.
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
- Green peas
- Provide the main body, starch and flavour, thickening the soup as the pulp breaks down.
The step that matters
Rub the soup through a fine sieve or tamis. Cooked peas contain skins and fibres that stay gritty unless the pulp is forced through a fine mesh. Sieving separates the fine pulp from the coarse material, giving the smooth texture the soup needs.
“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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