Eighteenth-Century Pea Soup

Preparation info
  • Serves

    8 to 10

    • Difficulty


Appears in
English Provincial Cooking

By Elisabeth Ayrton

Published 1980

  • About

The Shrewsbury family from whom this recipe comes claim to have made it at least once a year since 1770.


  • cups (1.8 litres) old green peas (6 lb/3


Bring about 3 quarts ( litres) of water to the boil in a very large saucepan. Add the old peas, celery, half the lettuce, and the mint. Cover the pan and boil gently for about 20 minutes or until the pea