Recipes > Soup > Ambassador Soup

Ambassador Soup


  • 1 1/2 pints of either fresh peas, or of dried peas that have been soaked for six hours in cold water
  • 1 leek
  • 3 onions, chopped finely
  • sorrel
  • 5 tablespoonfuls of rice


Simmer till the peas are tender, then pass all through the sieve. Well wash some sorrel and chop it, and add as much as will be to your taste. In another pan cook rice, and add that to your soup. Simmer up again, stirring it all very well. This soup should be of a green color.


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Attributed to Mme. Georges Goffaux.


The Belgian Cookbook (1915).

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