Title: Split Pea Soup with Beans and Onions 15th Century
Categories: Ethnic Medieval Soup Vegetable
Yield: 4 Servings

1	c	Split green peas
5	c	Water
1/4	lb	Green beans
3		Onions; sliced
4	tb	Olive oil
1	ts	Salt
1/4	ts	Ground black pepper

Put the peas into a saucepan with the water. Bring to a boil and cook gently for 1-1/2 hours, partially covered. Meanwhile boil the string beans until tender but still crisp. Fry the sliced onions in the oil until golden. Chop the drained string beans and add to the onions in the pan. Cook for a few minutes. Drain off the oil and add the onions and the beans to the pea soup. Taste and add salt and pepper as desired.

From the Original: Lange wortes de pesoun: Take grene peyn, an washe hem clene an caste hem on a putte, an boyle hem tyl they breste, an thanne take hem uppe of the potte, an put hem with brothe yn a-nother potte, an lete hem kele; than draw hem thorw a straynoure in-to a fayre potte, an than take oynonys, an screde hem in to or thre, an take hole wortys and boyle hem in fayre water; and take hem vyppe, an ley hem on a fayre bord, an cytte on iij or iiij, an key hem to the oynonys in the potte, to be drawyd pesyn; an let hem boyle tyl they ben tendyr; an thanne tak fayre oyl and frye hem, or ellys sum fresche brothe of sum maner fresche fysshe, an caste there-to, an Safron, an salt a quantyte, and serue it forth.

From _Two Fifteenth-century Cookery Books_ Translated and compiled by Maxime de la Falaise in _Seven Centuries of English Cooking_ Grove Press, 1992 ISBN 0-8021-3296-0 Typos by Jeff Pruett

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