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Classic
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page 21
two onions, peeled, a sprig of savory, or parsley; set it on the fire and let it
simmer very gently, stir every quarter of an hour, to keep the pease from
sticking to the soup-pot, until the pease are tender, which will be in about
three-quarters of an hour. Then work the whole through a hair sieve, put it into
a clean stewpan with half a tea-spoonful of black pepper, ground. Let it boil
again ten minutes, and if any fat arises, skim it off.
ASPARAGUS SOUP.
This is made with the points of asparagus, in the same manner as the green pease
soup. Let half the asparagus be rubbed through a sieve, and the other half be
cut in pieces about an inch long, and boiled till done enough, and sent up in
the soup. To make two quarts, there must be a pint of heads to thicken it, and
half a pint cut in. Take care to preserve these green, and a little crisp.
This soup is sometimes made, by adding the asparagus heads to common pease soup.
SOUP--ROUGH AND READY.
Crack a shin-bone well, boil it in five or six quarts of water four hours. Take
half a head of white cabbage, three carrots, two turnips, and three onions; chop
them up fine, and put them into the soup with pepper and salt, and boil it two
hours. Take out the bone and gristle half an hour before serving it.
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