Green Pea Soup
2.25lt (4 pints) Young Green Peas
Neck of Mutton
Knuckle of Veal
Spinach (Optional)
1 tbsp Flour
White Bread
Whole Pepper
Salt
Simmer the mutton and knuckle of veal in water to produce a stock.
Boil the peas until tender, then blend to a pulp using a food processor or pestle and mortar.
Add them to some of the stock, then pass through a fine sieve.
Season to taste.
Place into a saucepan, bring to the boil and simmer gently.
If the soup does not seem green enough add some spinach, but do not reboil as this would cause the spinach to discolour.
Pass through a fine sieve again, if using spinach.
Sift in the flour into the soup to thicken it, simmer gently but do not boil.
Cut the bread into diamonds and fry until golden in butter.
Add to the serving bowl with a few peas.
This recipe can also be used to make asparagus soup, but only the tips are to be used.
To make Green Pease Soop
Take a neck of Mutton, and a knuckle of veal, make of them a little good gravy; then take half a peck of the greenest young peas, boil and beat them to a pulp in a marble mortar; then put to them a little of the gravy; strain them through a hair sieve to take out all the pulp; put all together, with a little salt and whole pepper; then boil it a little, and if you think the soop not green enough, boil a handful of spinage very tender, rub it through a hair-sieve, and put into the soop with one spoonful of wheat-flour, to keep it from running: You must not let it boil after the spinage is put in, it will discolour it; then cut white bread in little diamonds, fry them in butter while crisp, and put it into a dish, with a few whole peas.
Garnish your dish with creed rice, and red beet-root.
You may make asparagus-soop the same way, only add tops of asparagus, instead of whole pease.
English Housewifry - 1764
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