{"id":6078,"slug":"puree-of-pea-soup","title":"Purée of pea soup.","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["three-quarters of a pound of green split peas","cold water","one sliced onion","carrot","stalk of leek","a little celery and parsley","a bay leaf and clove","a ham bone or skin of bacon or salt pork","butter","salt","pepper","stock or broth of any kind"],"ingredients_norm":["quarters of pound of green split pea","cold water","onion","carrot","leek","little celery and parsley","bay leaf and clove","ham bone or skin of bacon or salt pork","butter","salt","pepper","stock or broth of any kind"],"steps":["Soak three-quarters of a pound of green split peas in cold water for three hours.","Wash well and put on fire in cold water.","Put in sauté pan one sliced onion, carrot, stalk of leek, a little celery and parsley, a bay leaf and clove, and a ham bone or skin of bacon or salt pork.","Simmer in butter until soft.","Add the peas and boil together until soft.","Salt and pepper to taste and strain through sieve.","If too thick add some stock or broth of any kind."],"categories":[],"prep_time_minutes":null,"cook_time_minutes":null,"total_time_minutes":null,"servings":null,"yield_text":null,"difficulty":null,"source_name":"gutenberg","source_url":"https://www.gutenberg.org/ebooks/39550","source_ref":"pg:39550:w116:10","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.96,"content_hash":"81ee66be301adbc3d46e88fd2bec465870cc7e2e32c9e8fc15156591c18c0cc9","created_at":"2026-08-02T16:49:05Z","updated_at":"2026-08-02T17:11:32Z","notice":"Historical recipe (1919), reproduced as published: it may reflect its era's ingredients, language, and food-safety practices. Apply modern judgment on cooking temperatures and preservation.","url":"https://recipecontextprotocol.com/recipes/puree-of-pea-soup"}