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GREEN PEAS SOUP
GREEN PEAS SOUP
Take four pounds of knuckle of veal, and a pound of bacon. Cut them to pieces, and put them into a soup kettle with
a sprig of mint and four quarts of water. Boil it moderately fast, and skim it well. When the meat is boiled to rags,
strain it out, and put to the liquor a quart of young green peas. Boil them till they are entirely dissolved, and till they
have thickened the soup, and given it a green color. You may greatly improve the color by pounding a handful of
spinach in a mortar, straining the juice, and adding it to the soup about a quarter of an hour before it has done boiling.
Have ready two quarts of green peas that have been boiled in another pot with a sprig of mint, and two or three lumps
of loaf sugar, (which will greatly improve the taste.) After they have boiled in this pot twenty minutes, take out the
mint, put the whole peas into the pot of soup, and boil all together about ten minutes. Then put it into a tureen, and
send it to table.
Enjoy the GREEN PEAS SOUP!
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