Green Pea Soup

Preparation info

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    • Difficulty


Appears in

The Cookery of England

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.


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


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