Recipes > Soup > Cressey Soup

Cressey Soup


  • 12 large red carrots
  • turnips
  • celery
  • leeks
  • onions
  • 1/2 pint of split peas
  • veal stock
  • water-cresses
  • salt


Take the carrots, scrape them clean, cut off only the red part in thin slices, and put them in a stewpan with a quart of water; add cleaned turnips, celery, leeks, and onions, cut in pieces, and the split peas. Stew all together till tender, adding some stock to prevent burning; then rub it through a tamis, and put to the pulp five pints of veal stock and some blanched water-cresses; make it boil for twenty minutes, skim it, season it with salt, and serve it up.

N. B. To be the thickness of peas soup.


The Art of Cookery (1802).


Print recipe/article only

comments powered by Disqus