Time: Half an hour.

Seasonable from June to the end of August.

Sufficient for 8 persons.

  1. 1 quart of young green peas
  2. a small bunch of parsley
  3. 2 young onions
  4. 2 quarts of medium stock
  • Boil the peas till quite tender, with the parsley and onions
  • Rub them through a sieve, and pour the stock to them.
  • Do not let it boil after the peas are added, or you will spoil the colour
  • Serve very hot

  • Note: Cold peas pounded in a mortar, with a little stock added to them, make a very good soup in haste.

    Source: The Book of Household Management by Isabella Beeton (1859)

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