Rich Peas Soup


  • Split peas, 1 quart: soaked one night.
  • Good brown gravy soup, 5 quarts: 30 minutes.
  • Onions and carrots browned in butter, 3 of each
  • turnips, 2: 2½ to 3½ hours.
  • Cayenne and salt as needed.
  • Soup, 5 pints
  • celery, sliced, 1 large or 2 small heads: 20 minutes.


Soak a quart of fine yellow split peas for a night, drain them well, and put them into a large soup-pot with five quarts of good brown gravy stock; and when they nave boiled gently for half an hour, add to the soup three onions, as many carrots, and a turnip or two all sliced and fried carefully in butter; stew the whole softly until the peas are reduced to pulp, then add as much salt and cayenne as may be needed to season it well, give it two or three minutes’ boil, and pass it through a sieve, pressing the vegetables with it. Put into a clean saucepan as much as may be required for table, add a little fresh stock to it should it be too thick, and reduce it by quick boiling if too thin; throw in the white part of some fresh celery sliced a quarter of an inch thick, and when this is tender send the soup quickly to table with a dish of small fried or toasted sippets. A dessertspoonful or more of currie-powder greatly improves peas soup: it should be smoothly mixed with a few spoonsful of it, and poured to the remainder when this first begins to boil after having been strained.

Obs.—When more convenient, six pounds of neck of beef well scored and equally and carefully browned, may be boiled gently with the peas and fried vegetables in a gallon of water (which should be poured to them boiling) for four or five hours.