Soup Recipes – Recipes for Soups

PEA SOUP

1 lb. Split Peas—3d.

2 Onions and 1/4 Head of Celery—1d.

1 oz. Butter or Dripping—1d.

2 Carrots

2 doz. Peppercorns

3 quarts Water—1d.

Total Cost—6d.

Time—Four Hours.

Wash the peas well in cold water, and put them into a saucepan with the vegetables sliced up, the peppercorns and the water. Bring to the boil and boil steadily for four hours, then rub through a sieve and return to the saucepan. Season well with salt, and stir in 1 oz butter or dripping. Bring to the boil and pour into a warm tureen. Send some dried mint and fried bread to table with it. This is a very nourishing soup, particularly if it is made with stock instead of water; it is very suitable for the cold season.

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