Name: Pea Soup
Cuisine: American
Ingredients: 1 quart of dried peas into five quarts of water; 4 hours; 3 or four large onions; 2 heads of celery; 1 carrot; 2 turnips; 2 hours longer; 1 colander and stir in a tablespoonful of cold butter

Original Recipe

Put a quart of dried peas into five quarts of water; boil for four hours; then add three or four large onions, two heads of celery, a carrot, two turnips, all cut up rather fine. Season with pepper and salt. Boil two hours longer, and if the soup becomes too thick add more water. Strain through a colander and stir in a tablespoonful of cold butter. Serve hot, with small pieces of toasted bread placed in the bottom of the tureen.

1 quart of dried peas into five quarts of water
4 hours
3 or four large onions
2 heads of celery
1 carrot
2 turnips
2 hours longer
1 colander and stir in a tablespoonful of cold butter

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Colander

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1

Put a quart of dried peas into five quarts of water; boil for four hours; then add three or four large onions, two heads of celery, a carrot, two turnips, all cut up rather fine.
2

Season with pepper and salt.
3

Boil two hours longer, and if the soup becomes too thick add more water.
4

Strain through a colander and stir in a tablespoonful of cold butter.
5

Serve hot, with small pieces of toasted bread placed in the bottom of the tureen.

Pea Soup

Original Recipe

Ingredients

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