Other Recipes from SOUPSStock Or ConsommÉ.
Soup A La Julienne.
Soupe A La Turque.
A Simple White Soup.
Summer Pea Soup.
Winter Pea Soup.
GREEN PEA SOUP(Soups) - (The International Jewish Cook Book)
Make your soup stock as usual, adding a pint of washed pea-pods to the
soup. Heat a tablespoon of drippings, put in the peas, with a little
chopped parsley, cover closely and let simmer; keep adding soup stock
when dry. When the peas are tender put into the strained soup. Season
with one teaspoon of salt and two teaspoons of sugar, add drop dumplings
to this soup before serving.
GREEN PEA SOUPBoil some potatoes and pass them through the sieve, add the asparagus-
tops, with a pat of butter for each four tops; thin the soup with extract
of meat and water, and at the last moment stir in the raw yolks of two
eggs, and a little chopped parsley.
[_Mme. van Praet._]
Green Pea SoupBoil the pods first, then remove and boil peas in same water until soft
enough to mash easily. Add a quart of milk, and thickening made of a
tablespoonful of butter and 1 of flour. Boil a few minutes and serve.
Dried Green Pea Soup1 1/2 pints soaked green peas.
1 large onion.
1 large carrot.
1 large turnip.
2 quarts water.
1 ounce butter.
1 teaspoon salt.
1 dozen peppercorns.
Dissolve the butter in a large saucepan, place in the peas (which
must have been carefully picked over), the vegetables sliced, and the
peppercorns. Boil gently three hours, add salt, and rub through a wire
sieve with a wooden spoon. Serve with sippets of toast.
Fresh Green Pea Soup2 pints of shelled green peas.
1 ounce butter.
A handful of mint.
1 cabbage lettuce.
3 pints of water.
1 1/2 teaspoons of salt.
1 lump of sugar.
Dissolve the butter in a large saucepan and place in the peas, the onion
sliced, the lettuce and mint thoroughly washed, the water, salt, and
sugar. Boil for one and a half hours, strain through a wire sieve,
rubbing the peas through with a wooden spoon.
Green Pea Soup No 1Take a knuckle of veal of about four pounds, chop it in pieces, and set
it on the fire in about six quarts of water, with a small piece of lean
ham, three or four blades of mace, the same of cloves, about two dozen
peppercorns, white and black, a small bundle of sweet herbs and parsley,
and a crust of French roll toasted crisp. Cover close, and let it boil
very gently over a slow fire till reduced to one half; then strain it
off, and add a full pint of young green peas, a fine lettuce, cut small,
four heads of celery, washed and cut small, about a quarter of a pound
of fresh butter made hot, with a very little flour dredged into it, and
some more lettuce cut small and thrown in. Just fry it a little; put it
into the soup; cover it close, and let it stew gently over a slow fire
two hours. Have a pint of old peas boiled in a pint of water till they
are very tender, then pulp them through a sieve; add it to the soup, and
let it all boil together, putting in a very little salt. There should be
two quarts. Toast or fry some crust of French roll in dice.
Green Pea Soup No 2Put one quart of old green peas into a gallon of water, with a bunch of
mint, a crust of bread, and two pounds of fresh meat of any sort. When
these have boiled gently for three hours, strain the pulp through a
colander; then fry spinach, lettuce, beet, and green onions, of each a
handful, not too small, in butter, and one pint of green peas, boiled;
pepper and salt. Mix all together, and let them just boil. The spinach
must not be fried brown, but kept green.
Green Pea Soup No 3Boil the shells of your youngest peas in water till all the sweetness is
extracted from them; then strain, and in that liquor boil your peas for
the soup, with whole pepper and salt. When boiled, put them through a
colander; have ready the young peas boiled by themselves; put a good
piece of butter in a frying-pan with some flour, and into that some
lettuce and spinach; fry it till it looks green, and put it into the
soup with the young peas. When the greens are tender, it is done enough.
Green Pea Soup No 4Boil a quart of old peas in five quarts of water, with one onion, till
they are soft; then work them through a sieve.--Put the pulp in the
water in which the peas were boiled, with half a pint of young peas, and
two cabbage lettuces, cut in slices; then let it boil half an hour;
pepper and salt, to your taste.--Add a small piece of butter, mixed with
flour, and one tea-spoonful of loaf sugar.
Green Pea Soup No 5Make a good stock for your soup of beef, mutton, and veal; season to
your palate; let it stand till cold, then take off all the fat. Take
some old peas, boil them in water, with a sprig of mint and a large
lettuce, strain them through a sieve; mix them with your soup till of
proper thickness. Then add three quarters of a pint of cream; simmer it
up together, and have ready half a pint of young peas, or asparagus,
ready boiled to throw in. If the soup is not of a fine green, pound some
spinach, and put in a little of the juice, but not too much.
Green Pea Soup No 6Take a quart of old peas, three or four cabbage lettuces, two heads of
celery, two leeks, one carrot, two or three turnips, two or three old
onions, and a little spinach that has been boiled; put them over the
fire with some good consomme, and let them do gently, till all are very
tender. Rub the whole through a tamis, or hair-sieve; put it in the pot.
Have about half a pint of very young peas, and the hearts of two cabbage
lettuces, cut fine and stewed down in a little broth. Put all together,
with a small faggot of mint, and let it boil gently, skimming it well.
When going to table, put into it fried bread, in dice, or crust of
French roll. This quantity will be sufficient for a terrine.
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