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Classic
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page 23
PLAIN GREEN-PEA SOUP, WITHOUT MEAT.
Take a quart of green pease, keeping half a pint of the youngest, put them on in
boiling water and boil them till they are tender. Then pour off the water, and
set it by to make the soup with. Pound the pease to a mash, in a mortar. Boil
the young pease separately, to put into the soup when finished. Put into the
mashed pease two quarts of the water they were boiled in, stir all well
together, and let it boil for about five minutes, and then rub it through a hair
sieve.
This will be a thick and fine vegetable soup.
JULIENNE SOUP.
This is a French dish, and takes its name from the months of June and July; and
to make it in reality, as originally made, a small quantity of every description
of vegetables should be used, including lettuce, sorrel, tarragon; however, some
few sorts of vegetables mixed together make a most estimable soup. Weigh half a
pound of the vegetables, in fair proportions to each other; that is, carrots,
turnips, onions, celery, and leeks; which, cut into small fillets an inch in
length, and of the thickness of a running needle; when done, wash, dry, and pan
them in butter and sugar as before--proceeding the same with the soup, adding,
just before it is done, a little sorrel, cabbage, lettuce and pease, if handy,
but it would be excellent without either.
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