Common Peas Soup


  • Peas, 1 quart: soaked 1 night boiled in 2 quarts or rather more of water, 2 to 2½ hours.
  • Beef broth, 3 to 4 quarts: 1 hour.
  • Salt and cayenne or pepper as needed: 3 minutes.


Wash well a quart of good split peas, and float off such as remain on the surface or the water; soak them for one night, and boil them with a bit of soda the size of a filbert in just sufficient water to allow them to break to a mash. Put them into from three to four quarts of good beef broth, and stew them in it gently for an hour; then work the whole through a sieve, heat afresh as much as may be required for table, season it with salt and cayenne or common pepper, clear it perfectly from scum, and send it to table with fried or toasted bread. Celery sliced and stewed in it as directed for the rich peas soup, will be found a great improvement to this.