Recipes > Soup > Pea Soup > Pea Soup

Pea Soup


  • 1/2 pint or 7 ounces of dried peas
  • a bone, or bit of ham, if you have it to spare
  • 1 turnip
  • 1 carrot peeled
  • 1 onion stuck with 3 cloves
  • 1 tablespoonful of butter
  • 1 tablespoonful of flour
  • stale bread


Use half a pint, or seven ounces of dried peas, (cost three cents,) for every two quarts of soup you want. Put them in three quarts of cold water, after washing them well; bring them slowly to a boil; add a bone, or bit of ham, if you have it to spare, the turnip, carrot, onion, (cost three cents,) and simmer three hours, stirring occasionally to prevent burning; then pass the soup through a sieve with the aid of a potato-masher, and if it shows any sign of settling stir into it the butter and flour mixed together dry, (cost two cents;) this will prevent settling; meantime fry some dice of stale bread, about two slices, cut half an inch square, in hot fat, drain them on a sieve, and put them in the bottom of the soup tureen in which the pea soup is served; or cut some bits of very hard stale bread, or dry toast, to use instead of the fried bread. By the time the soup is done it will have boiled down to two quarts, and will be very thick and good. This receipt will cost you about ten cents.


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Twenty-Five Cent Dinners for Families of Six (1879).

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