I LOVE the pea soup that my mom used to make for us when we were younger, and she treated me to pea soup again since Annabelle has been born. I decided for lunch today that I wanted to treat Annabelle to the infamous pea soup as well. I thought maybe this would help her eat her veggies a little better. And, it did! She seemed to like it, and she ate about 2-3 tablespoons full. Here is the recipe. I need to write it down before I forget how to make it. Every time I want to make something that my mom used to fix, I call her up for the recipe over the phone (this is assuming I cannot already find it in the massive cookbook she gave to me when my husband and I got married). I wonder how many recipes are lost because generations failed to record and pass down those much loved favorite recipes.
Pea Soup
15 oz can Le Sueur Brand Early Peas (I normally will venture into name brands for groceries, but I have personally found that nothing beats the Le Sueur Brand).
15 oz can of Milk (Use the Le Sueur can after you empty the peas and juice into a separate bowl to measure your milk. This is normal cow's milk, not canned milk).
2 tablespoons of butter
2 tablespoons of flour (I used all-purpose White Lily flour).
Salt and pepper to taste
Saltine crackers
According to my mom, you can up the amount of butter and flour you use as needed, but these two should be equivalent.
Melt the 2 tbs of butter in a saucepan and then add the flour and mix with the butter. After these two are mixed together, pour the 15 oz of milk into the saucepan. Be sure to stir constantly to keep the flour from sticking and burning to the saucepan. Boil the mixture of milk, butter and flour until the mixture is thick and soup like. Once the mixture comes to a nice thick consistency, pour the Le Sueur early peas into the saucepan. The juice from the early peas is only needed if you get your mixture too thick. Otherwise, you can toss it. Add salt and pepper to taste, and if you have the Saltines on hand, crumble a few into the mixture and stir.
That is it! It is very easy, and very yummy, and even my almost 15 month old enjoyed it!
2 years ago
2 comments:
Gee, from reading these last posts, sounds like you depend on your Mama quite a bit, huh? Never thought I would ever hear you say that! But I'm glad you do.
This english pea soup recipe was one your Mama G. loved to make and could do a terrific job on. Good homemade comfort food! And there are some things you just don't substitute. LeSeur Peas are the only kind to use because they are tiny and tasty. The other cheaper things are just lumpy lumps of whatever.
And really, you shouldn't "boil" the milk on these. Just heat to boil and then keep stirred constantly. But you did good! I probably didn't make that clear.
I'd be glad to share my collards/turnip greens recipe anytime your dear hubby wants me to. Or as he so likes to refer to them, "Grass clippings." It's a pressure cooker recipe, too, you know! Yummy! You never know when he might need to learn to cook it on his own, again, someday.
And rutabagas, too. You would have to have him cut those buggers up, though, because if you thought the sweet potatoes were hard to cut, you ain't seen nothing until you've tried to cut up rutabagas, even though they're also peeled!
It would be a shame for those traditional recipes to get lost. Just ask, anytime!
The greens must have been good. The Little Princess ate two of her spoon-sized spoons full!
Sounds great! I make split pea soup often but have never seen a recipe using whole peas--they're the baby's favorite food (besides me!) right now!
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