From:
The Thorough Good Cook
Soup: 13. Green Pea Soup (St. Germain)
Take three
pints of green
peas, mature, but not too
old, and let them
sweat thoroughly in
stock on the fire
with a bunch of
green onions,
parsley, a little
mint, and a
quarter of a
pound of
ham. When done, pound and
moisten them with
white stock to about the same consistence
as other thick
soups. Set this to boil gently for
about twenty minutes at the corner of the
stove, and skim
well. When about to serve,
colour your soup with a little
parsley-or
spinach-green, as dry as yon can obtain it, by
squeezing between two
napkins. Mix your green with
about two ounces of
butter, well worked in a
cloth, that
no
moisture may remain in it : if any wet particles remain
either in the green or the butter, it will cause them to
curdle in the soup instead of producing a smooth
opaque
green. Put your green and butter in a round-bottomed
basin; stir them with a
wooden spoon, while you gradually
moisten with soup, till the whole forms one and the same
body. Serve immediately with fried sippets. Green pea
soup should be
velvet-smooth. Just before serving you
may put into it a few whole peas which have been boiled
separately ; but when you do this you must leave out the
sippets.