I make this green pea soup (based on an 18th-century recipe!) on repeat
I make this green pea soup (based on an 18th-century recipe!) on repeat
by MediocrePay6952
2 Comments
MediocrePay6952
I love looking through old, old cookbooks and trying to decipher recipes. This one is a huge hit – easy, low-cost, and stores well. See original recipe I had to decipher & more background on this really cool cookbook [here](https://www.endtimeskitchen.com/blog/vegetarian-green-pea-soup-recipe).
*Ingredients: 5 cups of peas. 2 1/2 cups of water. Black pepper. Salt. Ground nutmeg. Whole cloves. 3 T of butter. 2 T of flour. Spinach. Mint. Green Onion. Thyme.*
1. Take 4 cups of peas and add to 2 1/2 cups of water in a large pot. Add a dash of black pepper, a dash of ground nutmeg, and 2 whole cloves. 2. If your peas are fresh, bring to a boil and then reduce the heat to a simmer until the peas are tender. If your peas are frozen, bring to a boil and then reduce the heat to a simmer for 3-4 minutes. 3. Drain the peas but save the cooking liquid. Mash or blend the peas into a rough puree along with the saved liquid. 4. In a separate saucepan, melt 3 tablespoons of butter (less is OK, more is better!). Finely chop a generous handful of spinach, 1 tablespoon of mint, and 1 green onion and add in. Also add a small bundle of fresh or dry thyme and any other herbs you might have. 5. Sautee for a few minutes until the spinach is wilted then add in 2 tablespoons of flour and cook for about a minute. 6. To the large dutch oven, add the remaining 1 cup of peas, the puree, and the butter/flour mix. Bring to a boil and then simmer until thickened — alternatively, adding a little additional water if it gets too thick. Don’t forget to remove the whole herbs and spices! 7. Season with salt and pepper to taste, serve topped with toasted bread.
2 Comments
I love looking through old, old cookbooks and trying to decipher recipes. This one is a huge hit – easy, low-cost, and stores well. See original recipe I had to decipher & more background on this really cool cookbook [here](https://www.endtimeskitchen.com/blog/vegetarian-green-pea-soup-recipe).
*Ingredients: 5 cups of peas. 2 1/2 cups of water. Black pepper. Salt. Ground nutmeg. Whole cloves. 3 T of butter. 2 T of flour. Spinach. Mint. Green Onion. Thyme.*
1. Take 4 cups of peas and add to 2 1/2 cups of water in a large pot. Add a dash of black pepper, a dash of ground nutmeg, and 2 whole cloves.
2. If your peas are fresh, bring to a boil and then reduce the heat to a simmer until the peas are tender. If your peas are frozen, bring to a boil and then reduce the heat to a simmer for 3-4 minutes.
3. Drain the peas but save the cooking liquid. Mash or blend the peas into a rough puree along with the saved liquid.
4. In a separate saucepan, melt 3 tablespoons of butter (less is OK, more is better!). Finely chop a generous handful of spinach, 1 tablespoon of mint, and 1 green onion and add in. Also add a small bundle of fresh or dry thyme and any other herbs you might have.
5. Sautee for a few minutes until the spinach is wilted then add in 2 tablespoons of flour and cook for about a minute.
6. To the large dutch oven, add the remaining 1 cup of peas, the puree, and the butter/flour mix. Bring to a boil and then simmer until thickened — alternatively, adding a little additional water if it gets too thick. Don’t forget to remove the whole herbs and spices!
7. Season with salt and pepper to taste, serve topped with toasted bread.
Oooo drop the recipe?