Tuesday's Knight is full of grace
GREEN PEA POTAGE
"Perrey of pesoun. Take pesoun and seeth hem fast, and couere
hem, til thei berst; thenne take hem up and cole hem thurgh a cloth. Take
oynouns and mynce hem, and seeth hem in the same sewe, and oile therwith;
cast therto sugur, salt, and safroun, and seeth hem wel therafter, and
serue hem forth"
 |
| Rest in peas |
Suitable for vegetarians as well as the rest
of us. Goes well with bacon
(though serve that separately if you want the
vegetarians to eat it)
Heat a number of cups of chicken stock to boiling. (Canned
or boullion should be salty enough, but salt to taste if using homemade
stock.)
Add an equal number of cups of fresh or frozen peas (canned
won’t work well). Cook just long enough to heat the peas thoroughly,
then scoop them out and press them through a food sieve. (Modern folk
who are pressed for time might pour them into a blender with a little of
the stock and puree them.) Leave a few whole peas in the stock as a
garnish.
Return the pureed peas to the chicken stock, season with
summer savory to taste. Serve hot. The result should be a delicious,
bright green soup.
For something a little more contemporary try
Marmaduke Scarlet´s recipe for
Summer pea soup, it is one of the best pea soups I have tried, and she sure likes peas.
Comments
Post a Comment