Friday, October 26, 2018

Cream of Green-Pea Soup (1954)

"Put 2 cups green peas in 6 cups boiling water in a saucepan over medium heat. Add 1 medium-sized onion, salt, pepper,and 1 stalk parsley. Boil until peas are tender-- about 25 minutes-- depending on age and freshness. 

"Chop fine 1 tablespoon chervil. Mix 3 yolks of eggs with 6 tablespoons cream, add chervil. Before serving, remove onion and parsley from water in which peas have boiled. 

"Add at once 1/2 cup butter cut in small pieces. Do not stir, but tip the saucepan in all directions. Pour over cream and eggs. Serve with croutons."

More "Lost" Peas Recipes
Toll House Baked Peas with Bacon (1948)
Classic Ham Bone Soup with Vegetables, Cream (1948)

(Origin - "The Alice B. Toklas Cook Book" by Alice B Toklas, 1954. This is one of the bestselling cookbooks of all time, and was written by the partner of literary legend Gertrude Stein.)

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