French Pea Soup
A historical recipe from The Community Cook Book, by Anonymous (1914).
A historical recipe
The Community Cook Book, by Anonymous (1914). Project Gutenberg eBook #24387.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
France
Known as a French recipe, with similar versions prepared across other nations.
Ingredients 5 ingredients
- a quart of peas
- a pint of water
- two tablespoonfuls each of flour
- one pint of cream
- a cup of milk
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
Method
Chef Wood
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- 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.
Plating
Cookware for this recipe
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Saucepan
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Sieve