Pea Soup
A dish that gets its character from marrowfat peas and sugar.
contains glutencontains dairy
Ingredients
US
Metric
- 1 can Marrowfat peas
- 2 teaspoons sugar
- 1 pint cold water
- 1 pint milk
- 1 slice onion
- 2 tablespoons butter
- 2 tablespoons flour
- 1 teaspoon salt
- ⅛ teaspoon pepper
Make it lactose-friendly
- 1 pint milk → lactose-free milk, oat milk, or almond milk
- 2 tablespoons butter → plant butter, ghee (mostly lactose-free), or olive oil
Steps
- Drain peas from their liquor, add sugar and cold water, and simmer twenty minutes. Rub through a sieve, reheat, and thicken with butter and flour cooked together. Scald milk with onion, remove onion, and add milk to pea mixture, season with salt and pepper. Peas too old to serve as a vegetable may be utilized for soups.
Nutrition (estimated, per serving)
| Calories | 318 |
|---|---|
| Protein | 9.3 g |
| Fat | 19.6 g |
| Carbs | 27.3 g |
| Fiber | 1.2 g |
| Sodium | 1288 mg |
Source
The Boston Cooking-School Cook Book (Fannie Farmer, pub. domain) — Public domain in the United States