Pea Soup is a traditional British recipe, based on Charles Elmé Francatelli's recipe of 1861, for a classic soup of soaked split peas cooked with vegetables and ham in a broth or stock base. The full recipe is presented here and I hope you enjoy this classic British version of: Pea Soup.
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This is a classic recipe for a Victorian version of Pea Soup that's derived from the chef, Charles Elmé's 1861 volume, The Cook's Guide and Housekeeper's & Butler's Assistant. Below you will find both the recipe in its original form and a modern redaction.
Original Recipe
No. 150.—PEA SOUP.
Soak a quart of split-peas over night, and next day wash them in two waters, and put them in a stewpan with carrot, celery, onions, half a pound of raw ham or lean bacon; moisten with three quarts of broth, boil, skim, and set the peas by the side of the fire, to continue gently simmering for about two hours and a half, when the peas will probably be dissolved to a pulp; rub this through a tammy; pour the purée into a soup-pot; stir it over the fire until it boils; remove it to the side to throw up the skum; remove this as it rises; season with a little pepper, and salt if necessary; stir in a pat of butter, and send it to table with fried crusts, or toasted bread cut into small squares, and bruised dry mint separately. Note.—Peas soup may be prepared more economically by putting a piece of salt-pork about two pounds weight in with the peas and vegetables, and following in all other respects the process indicated above; the pork, when done, may be served as part of the dinner.
Modern Redaction
Ingredients:
625g split peas
2 carrots, scraped and halved
4 celery sticks, halved
2 onions, quartered
225g raw ham or lean bacon
3l broth or stock
salt and freshly-ground black pepper, to taste
1 1/2 tbsp butter
To Serve:
fried breadcrumbs or toasted bread dice
dried mint
Method:
Wash the split peas, place in a bowl, cover with plenty of water then set aside to soak over night. The following day, drain the peas, was thoroughly then place in a large pan along with the carrots, celery, onions and the ham (or bacon). Pour over the stock then bring to a boil, skim the surface, reduce to a simmer, cover and cook gently for about 150 minutes, or until the split peas have been rendered down to a pulp.
Take off the heat and rub the mixture through a fine-meshed sieve. Pour into a soup pan, bring to a boil and skim off any surface scum. Adjust the seasonings to taste then stir in the butter and pour into a warmed tureen. Serve accompanied by fried breadcrumbs (or toasted, diced, bread) and dried mint.
