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Green Pea Soup.
TO MAKE TWO QUARTS.
Ingredients.
1 peck of Green Peas. 1 Lettuce. 1 Onion. Spinach. 2 quarts of Stock. Mint.
Method.
1. Take a peck of peas, this will give you about a quart, but whatever the quantity, divide into two equal parts. 2.
Shred finely one lettuce, one onion, or a dozen spring onions, and, if convenient, twelve leaves of spinach. 3. Take a clean
three-quart stew-pan or saucepan. 4. Melt two ounces of butter. 5. Add your vegetables and one part of the peas, a
sprig of mint, and a small teaspoonful of salt, and half a pint of stock. 6. Stew gently in the vapour of the butter with
constant stirring till the vegetables are sufficiently soft to pulp or pass through a sieve. 7. Place your sieve bottom upwards
over a dish, pass the vegetables through the sieve by gently working with a wooden spoon, or better, a purée presser; by this
process all the tough, stringy parts of the vegetables will be separated. 8. Add the pulp (that which has passed through the
sieve) to two quarts of clear stock, a teaspoonful of whole pepper, a teaspoonful of pounded loaf-sugar, and a little more salt, if
necessary. 9. Bring it to the boil, skim, and put it aside to simmer. This part is now ready.
1. Take the remaining part of the peas and turn them into a saucepan of boiling water, with plenty of salt, and a small lump
(size of a nut) of loaf sugar. 2. Boil gently till done. 3. Drain them through a colander. 4. Add them to the
soup. 5. Serve with sippets of bread. Some cooks add a little chopped mint. The spinach gives a greener colour to the soup.
PRECAUTI0NS.-Fresh shelled peas, sweet butter, clean stewpans, good stock, constant stirring of the vegetables while stewing in the
butter to prevent burning, are essential.
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