Eighteenth-Century Pea Soup

Name: Eighteenth-Century Pea Soup
Yield: Serves 8 to 10
Cuisine: United Kingdom
Ingredients: 2½ cups (6 dl) young green peas (2 lb/1 kg in the pod); 3 medium onions, peeled and sliced; Salt and pepper; Croûtons; 6 mint sprigs; 2 large Cos lettuces, any faded outside leaves discarded, and the rest washed and shredded; 2 cucumbers, peeled, seeded and cut into ¾ inch (2cm) pieces; 1 stick (120 g) butter; ½ cup (60 g) flour; 3 celery sticks finely chopped; 7½ cups (1.8 litres) old green peas (6 lb/3 kg in the pod); ⅝ cup (1.5 dl) cream

Preparation info

Serves
8 to 10

Difficulty
Easy

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.

Ingredients

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

Europe
United Kingdom
Engalnd
Soup
Vegetarian

Method

Bring about 3 quarts (2¾ 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