“‘The venison was roasted to a turn–and every body said, they never saw so fat a haunch. The soup was fifty times better than what we had at the Lucas’s last week; and even Mr. Darcy acknowledged, that the partridges were remarkably well done; and I suppose he has two or three French cooks at least.”‘ ~Pride and Prejudice by Jane Austen
Fresh Pea Soup
2 celery sticks, finely chopped
1 onion finely chopped
1/2 stick of butter
Few sprigs of mint and parsley, chopped
3 anchovies or 6-8 anchovy fillets, chopped
Freshly ground white pepper
4 cups frozen or fresh peas
1 quart light vegetable or chicken stock
Pinch of sugar
4-5 good handfuls of spinach (lettuce or chopped cucumber can be substituted)
- Gently cook the celery and onion in butter until it is soft but not browned, then add the mint, parsley, and anchovy, grind in a little white pepper, and cook for a few minutes.
- Stir the peas into the mixture, add the stock and a good pinch of sugar, and simmer for 10 minutes.
- Add the spinach at the end of the cooking time, and cook for a few minutes more. Let it cool and then whizz with a blender. It will be a grainy texture, but you can push it through a sieve to make it more smooth.