Thick pureed pea soup made with ham bone stock, often with flaked ham added.
Original Receipt from 'Pot-luck; or, The British home cookery book' by May Byron (Byron 1914)
163. GREEN PEAS SOUP (Eighteenth Century)
Shell a peck of peas and boil them in spring water till they are soft, then work them through a hair sieve; take the water that your peas are boiled in, and put in a knuckle of veal, three slices of ham, and two carrots, a turnip, and a few beet leaves shred small, and add a little more water to the meat; set it over the fire, and let it boil one hour and a half; then strain the gravy into a bowl, and mix it with the pulp, and put in it a little juice of spinach, which must be beaten and squeezed through a cloth; put in as much as will make it look a pretty colour, then give it a gentle boil, which will take off the taste of the spinach; slice in the whitest part of a head of celery, put in a lump of sugar the size of a walnut. Take a slice of bread, and cut it in little pieces, cut a little bacon the same way, fry them a light brown in fresh butter; cut a large cabbage lettuce in slices, fry it after the other, put it in the tureen with the fried bread and bacon. Have ready boiled, as for eating, a pint of young peas, and put them in the soup, with a little chopped mint if you like it, and pour it into your tureen.
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