Tuesday, May 3, 2016

Summer Soup Recipe


1 cucumber
2 cabbage lettuces
1 onion
small handful of spinach
a piece of mint
1 pint shelled peas
2 oz. butter

Wash and cut up the lettuces, also cut up the cucumber and onion, put them into a stewpan, together with ½ pint of peas, the mint, and butter. Cover with about 1 quart of cold water, bring to the boil, and simmer gently for 3 hours. Then strain off the liquid and pass the vegetables through a sieve. Add them to the liquid again, and set on the fire. Season and add ½ pint green peas previously boiled.

8B Ranch Cuisine

summer soup recipe

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