Clear Pea Soup

Preparation info

    • Difficulty


Appears in

La Cuisine Creole

La Cuisine Creole

By Lafcadio Hearn

Published 1885

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Take two quarts of good beef or veal soup stock—which is better for being boiled the day before; into this put a quart of young green peas, heads of lettuce, and a sprig of mint; add salt and pepper to taste.