Inexpensive Pea Soup is a traditional British recipe, based on Mrs Beeton's recipe of 1861, for a classic, inexpensive to make, soup of split peas, vegetables and mint sweetened with brown sugar. The full recipe is presented here and I hope you enjoy this classic British version of: Inexpensive Pea 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.
Original Recipe
144. INGREDIENTS.—1/4 lb. of onions, 1/4 lb. of carrots, 2 oz. of celery, 3/4 lb. of split peas, a little mint, shred fine; 1 tablespoonful of coarse brown sugar, salt and pepper to taste, 4 quarts of water, or liquor in which a joint of meat has been boiled.
Mode.—Fry the vegetables for 10 minutes in a little butter or dripping, previously cutting them up in small pieces; pour the water on them, and when boiling add the peas. Let them simmer for nearly 3 hours, or until the peas are thoroughly done. Add the sugar, seasoning, and mint; boil for 1/4 of an hour, and serve.
Time.—3-1/2 hours. Average cost, 1-1/2d. per quart.
Seasonable in winter.
Sufficient for 12 persons.
Modern Redaction
Ingredients:
115g onions, finely chopped
115g carrots, finely chopped
60g celery, finely chopped
340g split peas
a few sprigs of mint, finely shredded
1 tbsp coarse brown sugar
salt and freshly-ground black pepper, to taste
4l water (or the stock from boiling meat)
butter or dripping for frying
Method:
Melt the butter (or dripping) in a pan, add the vegetables and fry for about 10 minutes, or until lightly golden. Pour over the water (or stock) and bring to a boil. At this point add the peas then reduce to a simmer and cook for about 3 hours, or until the split peas are cooked through and very tender. Season with the sugar, salt and black pepper then add the mint.
Return to a boil and continue cooking for further 15 minutes then take off the heat and serve.
