No. 165 — Butter-Based Dried Pea Purée Soup
Complete English translation of Molokhovets recipe No. 165 from the 1901 Russian cookbook, retaining original quantities, preparation and source.
Soak three glasses of dried peas in cold water for several hours, then drain in a sieve. Transfer to a saucepan and pour over just enough fresh cold water to cover them.
Add ½ spoonful of butter and a small amount of grated stale bread roll. Cover and bring to the boil over high heat, then reduce the heat and cook until as soft as possible without salt, stirring with a spatula. Rub the peas through a sieve while hot.
Dilute the purée with water previously boiled with a bunch of herbs. Lightly fry one parsley root, one leek and one onion in another ½ spoonful of butter, sprinkle with ½ spoonful of flour, fry a little longer and mix into the pea purée. Salt and bring to the boil.
Immediately before serving, finely chopped smoked whitefish may optionally be added and heated through. Serve with croutons.
To provide
3 glasses of dried peas ½ spoonful of butter Half of a stale three-kopeck bread roll A bunch of herbs 1 parsley root and 1 leek | 1 onion, another ½ spoonful of butter ½ spoonful of flour Optional ½ Russian pound of whitefish Bread for croutons |