‘A Good Soup’

Preparation info

  • Serves


    • Difficulty


Appears in

The Cookery of England

The Cookery of England

By Elisabeth Ayrton

Published 1975

  • About

From the same anonymous unpublished nineteenth-century manuscript as Soop Meagre, but Mrs Wight’s name is given for this recipe. A very good vegetable soup, much improved if a tablespoon of cream is floated on each bowl.


  • 2 lb. (1 k.) old peas boiled in their shells in a quart of <


Bring the purée of old peas to the boil and put into it all the prepared ingredients except the butter. Boil gently for 40 minutes. Add the butter and bring to the boil again. Check the seasoning and serve.