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 Typically a soup of garden peas in a light stock, sometimes with cream and often with mint. Served hot or cold.  Original Receipt in 'English Housewifry' by Elizabeth Moxon, 1764 (Moxon 1764)7. To make PEASE SOOP in Lent. Take a quart of pease, put them into a pot with a gallon of water, two or three large onions, half a dozen anchovies, a little whole pepper and salt; boil all together whilst your soop is thick; strain it into a stew-pan through a cullender, and put six ounces of butter (work'd in flour) into the soop to thicken it; also put in a little boil'd sellery, stew'd spinage, crisp bread, and a little dry'd mint powdered; so serve it up.  |
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