Baked Soup is a traditional British recipe, based on Mrs Beeton's recipe of 1861, for a classic meat, split pea and rice sour flavoured with onions and carrots that's baked in the oven rather than being prepared on the stove-top. The full recipe is presented here and I hope you enjoy this classic British version of: Baked Soup.
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This is a traditional British recipe redacted from the redoubtable Mrs Beeton's 1861 volume Mrs Beeton's Book of Household Management, the classic Victorian cookbook. This recipe traditionally uses duck or goose giblets (at least in the original version) but also works very well with turkey giblets.
Original Recipe
115. INGREDIENTS. 1 lb. of any kind of meat, any trimmings or odd pieces; 2 onions, 2 carrots, 2 oz. of rice, 1 pint of split peas, pepper and salt to taste, 4 quarts of water.
Mode. Cut the meat and vegetables in slices, add to them the rice and peas, season with pepper and salt. Put the whole in a jar, fill up with the water, cover very closely, and bake for 4 hours.
Time. 4 hours. Average cost, 2-1/2d. per quart.
Seasonable at any time.
Sufficient for 10 or 12 persons.
Note.BeetonThis will be found a very cheap and wholesome soup, and will be convenient in those cases where baking is more easily performed than boiling.
Modern Redaction
Ingredients:
450g meat (any kind, or saved trimmings), sliced
2 onions, sliced
2 carrots, sliced
60g rice, washed
300g split peas
salt and freshly-ground black pepper, to taste
4l water
Method:
Combine the meat, vegetables and split peas in a large casserole dish with a tight-fitting lid. Pour over the water and season to taste. Cover the top of the dish with a sheet of foil then secure the lid. Transfer to an oven pre-heated to 180°C and bake for 4 hours, checking the water level occasionally.
