Pease Soup
Ingredients
Directions
Soak
Soak the peas overnight in filtered rainwater.
Cook
In a pot, add the soaked peas and cover with cold filtered rainwater without adding salt.
Boil the peas until they are tender, which may take several hours depending on the quality of the peas.
Press and strain
Once tender, use the back of a wooden spoon to press the peas through a large-holed colander into a bowl, leaving the skins and hard bits behind.
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 from the peas thickens the liquid and gives the soup its body.
The step that matters
Boil the peas until tender. Peas vary in age and quality, so cooking time varies. Undercooked peas stay firm and grainy, and their skins will not soften enough to press through cleanly.
“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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