Winter Pea Soup is a traditional British recipe, based on Mrs Beeton's recipe of 1861, for a classic soup of yellow split peas, shin of beef, turnips, carrots, onions and celery cooked in a meat-based stock enriched with meat bones. The full recipe is presented here and I hope you enjoy this classic British version of: Winter 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
143. INGREDIENTS.—1 quart of split peas, 2 lbs. of shin of beef, trimmings of meat or poultry, a slice of bacon, 2 large carrots, 2 turnips, 5 large onions, 1 head of celery, seasoning to taste, 2 quarts of soft water, any bones left from roast meat, 2 quarts of common stock, or liquor in which a joint of meat has been boiled.
Mode.—Put the peas to soak over-night in soft water, and float off such as rise to the top. Boil them in the water till tender enough to pulp; then add the ingredients mentioned above, and simmer for 2 hours, stirring it occasionally. Pass the whole through a sieve, skim well, season, and serve with toasted bread cut in dice.
Time.—4 hours. Average cost, 6d. per quart.
Seasonable all the year round, but more suitable for cold weather. Sufficient for 12 persons.
Modern Redaction
Ingredients:
400g yellow split peas
900g shin of beef
meat or poultry trimmings
1 slice of bacon
2 large carrots
2 turnips
5 large onions
1 head of celery
salt and freshly-ground black pepper, to taste
2l water
meat bones (after roasting)
2l economical stock (or liquid from boiling meat)
Method:
Place the yellow split peas in a large bowl, cover with the water and set aside to soak over night. The following day, transfer the peas and their soaking water to a large pan, bring to a boil and cook for about 90 minutes, or until tender enough to pulp. At this point add all the remaining ingredients, bring to a simmer and cook gently for 2 hours, stirring occasionally.
Remove the bones then pass all the remaining ingredients through a fine-meshed sieve. Press down with the back of a spoon to extract as much of the purée as possible then transfer to a pan. Skim off the surface, bring to a boil then serve hot, accompanied by crôutons of toasted bread.
