Recipes for wives and maids: Pea or Lentil Soup
Half a pint of split peas of lentils
One large onion
One small carrot
4 sticks of celery
1 tablespoon of dripping
2 quarts of pot-liquor or cold water
1 tablespoon of milk
1 tablespoon of butter
Croutons of fried bread
The water in which ham, bacon or fat has been boiled is excellent for making these soups. It should be allowed to get cold, the fat removed, and if too salty a dessertspoon of brown sugar should be added. Failing such ‘pot-liquor’, cold water may be used.
Wash half a pint of split peas or Egyptian lentils, pick out any discoloured ones and soak them all night in sufficient cold water to cover them. Wash, peel and chop one large onion, one small carrot and four sticks of celery. Melt a tablespoon of dripping in a saucepan, put in the vegetables and strained peas, and stir them about for five minutes. Add two quarts of pot-liquor or cold water (if the latter is used salt must be added), and boil for two to three hours, till the peas are quite tender. Lentils require less time. Stir the soup occasionally to prevent it burning.
Rub through a wire sieve; rinse out the saucepan. Return the soup and when it boils add one tablespoon mixed smoothly and thinly with milk or water and a tiny piece of butter.
Stir the soup for three or four minutes till it is sufficiently thick and smooth and serve with croutons of fried bread and powdered mint.
Recipe orignally appeared in the Irish Independent.