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Estimated Time: 2 hrs 30 min Servings: 4 bowls of soup Non-standard Cooking Utensils: A large pan.
Ingredients for Pea Soup: 450 g (1 lb) fresh or frozen green peas 1.1 litres (2 pints) of economical stock 1 to 2 thin slices of ham, chopped 3 medium onions, sliced 2 lettuces, shredded 1 French roll, broken into crumbs 1 handful of spinach 60 g (2 oz) butter ¼ teaspoon sugar Cooking Method for Pea Soup
THE PEA The pea was well known to the Romans, and, probably, was introduced to Britain at an early period; for we find peas mentioned by Lydgate, a poet of the 15th century, as being hawked in London. They seem, however, for a considerable time, to have fallen out of use; for, in the reign of Queen Elizabeth, Fuller tells us they were brought from Holland, and were accounted “fit dainties for ladies, they came so far and cost so dear.” There are some varieties of peas which have no lining in their pods, which are eaten cooked in the same way as kidney-beans. They are called sugar peas, and the best variety is the large crooked sugar, which is also very good, used in the common way, as a culinary vegetable. There is also a white sort, which readily splits when subjected to the action of millstones set wide apart, so as not to grind them. These are used largely for soups, and especially for sea-stores. From the quantity of farinaceous and saccharine matter contained in the pea, it is highly nutritious as an article of food.
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