From:
The Thorough Good Cook
Soups: 20. French Split Pea Soup
Having picked three
pints of
green split peas, put them in a stock-pot with a little
salt, a piece of fresh
butter, and the necessary cold water. Add a little lean ham, and simmer them for nearly two hours ; take away the
ham, and pass the soup through a tammy, adding a little
broth. Mix afterwards the rest of the broth prepared as usual, and boil the soup for an hour only ; to clarify, add a little
sugar and butter when taken from the fire ; turn it afterwards by a little at a time into the tureen, where you have put a colouring of
spinach rubbed through a tammy, to give a fine green tint. Serve on a plate some bread cut into small
dice, and fried a light colour in butter.
As this soup of dried peas can be used in winter, if carefully prepared, the roots of the brunoise or julienne, sorrel, or chervil, can be added to it, but it is not sufficiently
rich to receive the garnitures used in the soups of young peas, although the
experiment may be made. In winter there are, for variety, cream of
rice and pearl
barley, and the purees of
fowl and game.