Preparation info

  • Serves


    • Difficulty


Appears in

The Cookery of England

The Cookery of England

By Elisabeth Ayrton

Published 1975

  • About

This soup, which uses dried peas, was served at a manor house in North Cornwall in April, when the mint was just shooting and the grass had come on so that cream was being made, but long before the fresh peas were ready. A large spoonful of clotted cream was floated on each bowl at the last minute.


  • 1 lb. (½ k.) dried peas
  • 1 bay leaf


Soak the dried peas in cold water overnight. Place the soaked peas in a saucepan with 2 pints (1 l.) of water and the bay leaf, a