18th Century Green Pea Soup

Name: 18th Century Green Pea Soup
Total time: 1 h
Cuisine: United Kingdom
Ingredients: onions 2 or 3; cos lettuce a large one; cucumber and cauliflower boiled separately to garnish if approved.; cucumber and cauliflower boiled separately to garnish if approved.; pepper; salt; butter ¼ lb.; cucumbers 2 large ones; water 5 pints, fresh mint; water 5 pints, fresh mint; celery and cos lettuce; celery and cos lettuce; Green peas 3 pints and young green peas 1 pint; Green peas 3 pints and young green peas 1 pint

Made without meat

Preparation info

Difficulty
Medium
Ready in
1 hr

Appears in

Good Things in England

By Florence White

Published 1932

About

This Somersetshire recipe which makes a most delicious soup has been sent by Colonel Plomer, of Shrewsbury, who says ‘once a year at least since about 1770 it has been, and still is, made in my family. If properly made I can vouch for its being jolly good.’

Ingredients

Green peas 3 pints and young green peas 1 pint
water

Europe
United Kingdom
Gluten-free
Vegetarian
Soup

Method

Boil up the water, put in the peas, a little fresh mint, a little chopped celery, and a cos lettuce shredded, pepper and salt.
Cook till tender (about 20 minutes).
Strain off the soup and rub the peas, etc., through a sieve.
Put the butter into a large pan, pare the cucumber, seed them, cut them in pieces about ¾ inch thick.