A peck of peas will make you a good tureen of soup. In shelling them, put the old ones in one basin, and the young ones in another, and keep out a pint of them, and boil them separately to put into your soup when it is finished: put a large saucepan on the fire half full of water; when it boils, put the peas in, with a handful of salt; let them boil till they are done enough, i. e. from twenty to thirty minutes, according to their age and size; then drain them in a colander, and put them into a clean gallon stew-pan, and three quarts of plain veal or mutton broth (drawn from meat without any spices or herbs, etc. which would overpower the flavor of the soup); cover the stewpan close, and set it over a slow fire to stew gently for an hour; add a tea-cupful of bread crumbs, and then rub it through a tamis into another stewpan; stir it with a wooden spoon, and if it is too thick, add a little more broth: have ready boiled as for eating, a pint of young peas, and put them into the soup; season with a little salt and sugar.
Some cooks, while this soup is going on, slice a couple of cucumbers (as you would for eating); takeout the seeds; lay them on a cloth to drain, and then flour them, and fry them a light brown in a little butter; put them into the soup the last thing before it goes to table.
If the soup is not green enough, pound a handful of pea-hulls or spinage, and squeeze the juice through a cloth into the soup: some leaves of mint may be added, if approved.
Put a pint of old green peas into three quarts of water, a slice of the crumb of bread, two onions, a sprig of mint, some salt and pepper; boil them till the peas are perfectly soft, then pulp them through a sieve; have ready two lettuces stewed tender in butter, and a pint and a half of young green peas boiled; put them into the soup with a little spinach juice, and a quarter of a pint of the juice of the youngest pea pods, and boil it all together before serving.
Take a quart of green peas (keep out half a pint of the youngest; boil them separately, and put them in the soup when it is finished); put them on in boiling water; boil them tender, and then pour off' the water, and set it by to make the soup with: put the peas into a mortar, and pound them to a mash; then put them into two quarts of the water you boiled the peas in; stir all well together; let it boil up for about five minutes, and then rub it through a hair sieve or tamis. If the peas are good, it will be as thick and fine a vegetable soup as need be sent to table
To a quart of split peas, and two heads of celery (and most cooks would put a large onion), put three quarts of broth or soft water; let them simmer gently on a trivet over a slow fire for three hours, stirring up every quarter of an hour to prevent the peas burning at the bottom of the soup-kettle (if the water boils away, and the soup gets too thick, add some boiling water to it); when they are well softened, work them through a coarse sieve, and then through a fine sieve or a tamis; wash out your stewpan, and then return the soup into it, and give it a boil up; take off any scum that comes up, and it is ready. Prepare fried bread, and dried mint, as directed in Old Peas (2) and send them up with it on two side dishes.
This is an excellent family soup, produced with very little trouble or expense.