Recipes > Soup > Chantilly Soup

Chantilly Soup


  • 1 quart of young green peas
  • 1 small bunch of parsley
  • 2 young onions
  • 2 quarts of medium stock


Boil the peas till quite tender, with the parsley and onions; then 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.

Time: Half an hour.

Seasonable from June to the end of August.

Sufficient for 8 persons.

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


The Book of Household Management (1861).


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