Pea Soup

Name: Pea Soup
Total time: 4 h
Cuisine: United Kingdom
Ingredients: turnip 1; small head of celery; sprig of parsley; cold water 3 pints (the water in which ham or bacon is used is better if not too salt); salt 1 teaspoonful, pepper ¼ teaspoonful; salt 1 teaspoonful, pepper ¼ teaspoonful; sugar ½ teaspoonful; dripping 1 oz.; (1 oz. butter and 1 oz. flour to bind the soup and peas together just before serving.); (1 oz. butter and 1 oz. flour to bind the soup and peas together just before serving.); (1 oz. butter and 1 oz. flour to bind the soup and peas together just before serving.); Split peas ½ pint; carrot 1; onions 2

Frome, Somersetshire, 1932

Preparation info

Difficulty
Medium
Ready in
4 hr

Appears in

Good Things in England

By Florence White

Published 1932

About

Ingredients

Split peas ½ pint
onions 2
carrot 1

Europe
United Kingdom
Soup

Method

Wash the peas and soak them in soft cold water for 24 hours (if the water is hard a little bicarbonate of soda may be put into it).
Drain, and put into a saucepan with the 3 pints of water or ham stock.
Put on to boil up.
Peel the o