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PEA AND TOMATO SOUP
PEA AND TOMATO SOUP
Soak one pint of Scotch peas over night. When ready to cook, put into a quart of boiling water and simmer slowly
until quite dry and well disintegrated. Rub through a colander to remove the skins. Add a pint of hot water, one cup
of mashed potato, two cups of strained stewed tomato, and one cup of twelve-hour cream. Turn into a double-boiler
and cook together for a half hour or longer; turn a second time through a colander or soup strainer and serve. The
proportions
given are quite sufficient for two quarts of soup. There may need to be some variation in the quantity of tomato to be
used, depending upon its thickness. If very thin, a larger quantity and less water will be needed. The soup should be a
rich reddish brown in color when done. The peas may be cooked without being first soaked, if preferred.
Enjoy the PEA AND TOMATO SOUP!
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