Green Peas Soup
A historical recipe from Domestic French Cookery, 4th ed., by Sulpice Barué (1836).
A historical recipe
Domestic French Cookery, 4th ed., by Sulpice Barué (1836). Project Gutenberg eBook #34837.
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 3 ingredients
- four pounds of lean beef
- a gallon of water
- two quarts of green peas
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.
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
Chef Wood
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- Make a good beef soup, with the proportion of four pounds of lean beef to a gallon of water.
- Boil it slowly, and skim it well.
- In another pot boil two quarts of green peas, with a large bunch of mint, a little salt, and three or four lumps of loaf sugar.
- When they are quite soft, take them out, strain them from the water, and mash them in a cullender till all the pulp drips through.
- Then stir it into the soup after you have taken it up and strained it.
- Prepare some toasted bread cut into small squares, lay it in a tureen, and pour the soup over it.
- When you toast bread for soups, stews, &c.
- always cut off the crust.
Plating
Cookware for this recipe
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Saucepan
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Chef's knife
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Wooden spoon
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Slotted spoon
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Sieve