Showing posts with label Peas. Show all posts
Showing posts with label Peas. Show all posts

PEA SOUP (inexpensive)

Author: Top of the Rock Astronaut / Labels: ,

INGREDIENTS.--1/4 lb. of onions, 1/4 lb. of carrots, 2 oz. of celery, 3/4 lb. of split peas, a little mint, shred fine; 1 tablespoonful of coarse brown sugar, salt and pepper to taste, 4 quarts of water, or liquor in which a joint of meat has been boiled.

Mode.--Fry the vegetables for 10 minutes in a little butter or dripping, previously cutting them up in small pieces; pour the water on them, and when boiling add the peas. Let them simmer for nearly 3 hours, or until the peas are thoroughly done. Add the sugar, seasoning, and mint; boil for 1/4 of an hour, and serve.

Time.--3-1/2 hours. 

Seasonable in winter.

Sufficient for 12 persons.

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WINTER PEA SOUP (YELLOW)

Author: Top of the Rock Astronaut / Labels: ,

INGREDIENTS.--1 quart of split peas, 2 lbs. of shin of beef, trimmings of meat or poultry, a slice of bacon, 2 large carrots, 2 turnips, 5 large onions, 1 head of celery, seasoning to taste, 2 quarts of soft water, any bones left from roast meat, 2 quarts of common stock, or liquor in which a joint of meat has been boiled.

Mode.--Put the peas to soak over-night in soft water, and float off such as rise to the top. Boil them in the water till tender enough to pulp; then add the ingredients mentioned above, and simmer for 2 hours, stirring it occasionally. Pass the whole through a sieve, skim well, season, and serve with toasted bread cut in dice.

Time.--4 hours.

Seasonable all the year round, but more suitable for cold weather. 

Sufficient for 12 persons.

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PEA SOUP (GREEN)

Author: Top of the Rock Astronaut / Labels: ,

INGREDIENTS.--3 pints of green peas, 1/4 lb. of butter, 2 or three thin slices of ham, 6 onions sliced, 4 shredded lettuces, the crumb of 2 French rolls, 2 handfuls of spinach, 1 lump of sugar, 2 quarts of common stock.

Mode.--Put the butter, ham, 1 quart of the peas, onions, and lettuces, to a pint of stock, and simmer for an hour; then add the remainder of the stock, with the crumb of the French rolls, and boil for another hour. Now boil the spinach, and squeeze it very dry. Rub the soup through a sieve, and the spinach with it, to colour it. Have ready a
pint of young peas boiled; add them to the soup, put in the sugar, give one boil, and serve. If necessary, add salt.

Time.--2-1/2 hours.

Seasonable from June to the end of August.

Sufficient for 10 persons.

Note.--It will be well to add, if the peas are not quite young, a little sugar. Where economy is essential, water may be used instead of stock for this soup, boiling in it likewise the pea-shells; but use a double quantity of vegetables.

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CHANTILLY SOUP

Author: Top of the Rock Astronaut / Labels: ,

INGREDIENTS.--1 quart of young green peas, a small bunch of parsley, 2 young onions, 2 quarts of medium stock.

Mode.--Boil the peas till quite tender, with the parsley and onions; then rub them through a sieve, and pour the stock to them. Do not let it boil after the peas are added, or you will spoil the colour. Serve very hot.

Time.--Half an hour.

Seasonable from June to the end of August.

Sufficient for 8 persons.

Note.--Cold peas pounded in a mortar, with a little stock added to them, make a very good soup in haste.

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FRENCH PEA SOUP

Author: Top of the Rock Astronaut / Labels: ,


Cover a quart of peas with water and boil with an onion till they mash easily. Mash and add a pint of water. Cook together two tablespoonfuls each of flour and butter until smooth but not brown. Add to the peas with one pint of cream and a cup of milk. Season with salt and pepper, strain and serve.

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Pease Pudding

Author: Top of the Rock Astronaut / Labels:


Wash and soak 1½ cupfuls of dried green peas over night. Put on in a kettle of cold water with 1 teaspoonful of salt and simmer slowly until very tender, drain and rub through a sieve, then set aside until cold. Season highly with salt and pepper, add 2 well-beaten eggs, turn into a floured pudding cloth, drop into salted boiling water and boil hard for an hour. Turn out on a hot dish and serve with butter.

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Pea-pod Soup

Author: Top of the Rock Astronaut / Labels: ,


Wash the peas before shelling, and save the pods. Cover the pods with as little water as will cover them, let boil until tender, strain all and press through a colander. Add to this (water and pods) a pint of milk and a thickening of 2 tablespoonfuls of flour and 2 of butter, a teaspoonful of sugar, salt and pepper to taste. Stir and cook until thickened. Serve with croutons.

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