Pea Soup with Turnips and Mint

This vintage recipe utilizes your carrots or turnips, and has an unusual twist with fresh mint.

8 Quarts water 3 Pints spit Peas

2 Carrots or Piece of Turnips same size

2 Tablespoons Celery seed

2 Tablespoons flour

2 Tablespoons drippings

4 Pound Piece of half cooked Salt Pork, or sufficient salt stock to season.

1 Teaspoonful sugar

6 Leaves of Mint.

Method: Make the dripping hot in a large stew

pan.

Slightly brown the flour then add celery seed and water, and stir well until boiling.

Then add the peas, mint, sugar and carrots, and simmer for two hours in covered pan.

Add the Pork or stock, and simmer another half hour.

Rub all through a wire sieve and warm up again before serving.

It is not advisable to steep Peas all night in warm weather as the water becomes sour.