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Essex Pea Soup


A creamed soup made using whole young peas - both pulse and pod.

Original Receipt from Cassell's Vegetarian Cookery, 1891

Pea Soup, Green (Fresh) - Take half a peck of young peas, shell them, and throw the peas into cold water. Put all the shells into a quart or more of stock or water. Put in also a handful of spinach if possible, a few sprigs of parsley, a dozen fresh mint-leaves and half a dozen small, fresh, green onions. Boil these for an hour, or rather more, and then rub the whole through a wire sieve. You cannot rub all the shells through; but you will be able to rub a great part through, that which is left in the sieve being only strings. Now put on the soup to boil again, and as soon as it boils throw in the peas; as soon as these are tender-about twenty minutes-the soup is finished and can be sent to table. If the soup is thin, a little white rouxcan be added to thicken it; if of a bad colour, or if you could not get any spinach, add some spinach extract (vegetable colouring, sold by all grocers), only take care not to add too much, and make the soup look like green paint.

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