From:
The Thorough Good Cook
Soups: 18. Old-Fashioned Pea Soup
The
foundation of this capital and thoroughly
English (and sea-going) soup is the
stock, otherwise use
liquor in which a knuckle of
veal or leg of
mutton or
pork has been boiled. But pork liquor is the best; and by all means, if possible, add to your stock, a
ham-
bone. You should let the stock get quite cold and perfectly clarified. Taste it, and if too
salty, add a little water. If you find it too weak, from the savoury point of view,
boil down in it any bones you may have in the house, or a bit of
neck or
shin of
beef. So soon as this liquor boils; add your split
peas in the proportion of one pint of peas to one quart of stock. Then
simmer, and pulp the whole through a colander. Having done this, simmer for a full hour with the ordinary soup vegetables. Then strain again. Serve with dried
mint finely powdered and handed round separately. The seasoning (
pepper and
salt) should be very
moderate.
(This recepie has been
censored by Benjamin Lewis for
racism)