A historical soup from Favorite tested recipes of the members of Humboldt Park Chapter O.E.S and their friends (1900). Dilute the white sauce with the water in which the peas were cooked
Preserved exactly as written in the original source
Soak one cup dried peas in two and one-half quarts cold water ten to twelve hours
Cook until soft with one or two onions
Rub through a sieve
Make a white sauce of two cups milk, one tablespoon cornstarch, one teaspoon salt, one-eighth teaspoon paprika and a little butter or substitute
Dilute with water in which peas were cooked
Modern guidance to help you succeed with this vintage recipe
Soaking dried peas for 10-12 hours rehydrates them and begins breaking down complex starches, reducing cooking time and improving digestibility. Rubbing the cooked peas through a sieve removes fibrous hulls while creating a silky purée, with the released starches acting as natural thickeners. The cornstarch-thickened white sauce provides body and creaminess while the cooking liquid adds concentrated pea flavor without making the soup too thick.
The pea purée can be prepared up to 2 days ahead and refrigerated in an airtight container. The white sauce can be made 1 day ahead and stored separately. Combine and reheat gently when ready to serve, thinning with additional cooking liquid or water if needed.
Store cooled soup in an airtight container in the refrigerator for up to 4 days. The soup will thicken as it sits; thin with water or milk when reheating over medium-low heat, stirring frequently to prevent scorching. Can be frozen for up to 3 months; thaw overnight in refrigerator before reheating.
AI-generated tips from Chef Cecil's culinary database
The pea purée can be prepared up to 2 days ahead and refrigerated in an airtight container. The white sauce can be made 1 day ahead and stored separately. Combine and reheat gently when ready to serve, thinning with additional cooking liquid or water if needed.
Store cooled soup in an airtight container in the refrigerator for up to 4 days. The soup will thicken as it sits; thin with water or milk when reheating over medium-low heat, stirring frequently to prevent scorching. Can be frozen for up to 3 months; thaw overnight in refrigerator before reheating.
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