Green Pea Soup

Name: Green Pea Soup
Yield: For 6–8
Cuisine: United Kingdom
Ingredients: croûtons of fried bread finely chopped mint and parsley to garnish; croûtons of fried bread finely chopped mint and parsley to garnish; croûtons of fried bread finely chopped mint and parsley to garnish; croûtons of fried bread finely chopped mint and parsley to garnish; 1½ oz. (45 g.) flour; 2 onions; 1 cucumber; pepper and salt; pepper and salt; 6 or 7 sprigs of fresh mint and 2 sprigs of thyme; 1 or 2 sticks of celery; 2 Cos lettuces; 5 oz. 150 g.) butter; 1½ lb. (¾ k.) (after shelling) of green peas (quite large and old ones will do); ½ lb. (240 g.) fine young peas; 3 pints (1½ l.) water; 6 or 7 sprigs of fresh mint and 2 sprigs of thyme

Preparation info

For
6–8

Difficulty
Easy

Appears in

The Cookery of England

By Elisabeth Ayrton

Published 1975

About

Recipe of about 1750 from Somerset. The flavours of the lettuces and cucumber with the peas and mint are distinctive and very good.

Ingredients

1½ lb. (¾ k.) (after shelling) of green peas (quite large and old ones will do)
½ lb. (

Europe
United Kingdom
England
Soup
Vegetarian

Method

Put the old peas with the mint, thyme, celery and one lettuce, washed and shredded, into the boiling water with a dessertspoon of salt. Boil for 20 minutes. Pour off the soup into a large bowl and put the vegetables through a moulin into it.

Melt 3 oz. (9