Soup for the Poor ~1847

Hearty Soup Recipe.

Winter! When will it end? Here’s a hearty vegetarian winter soup recipe to keep the frost at bay.

Peameal refers to ground yellow peas. This would be used to coat pork tips. In this case, however, it’s probably just referring to the peas.

I don’t use oats in my soups. Nor do I think I’ve ever seen it added to soups in general. Barley, okay – oatmeal? Not so much.

Have you used oatmeal in a savory soup before? If so, how did it turn out? Steal cut? Quick oats?

Source: Cheap receipts and hints on cookery; collected for distribution amongst the Irish peasantry in 1847.

8 thoughts on “Soup for the Poor ~1847”

I use semolina in soups but never used oatmeal. However, it’s an interesting option and I think it can be quite tasty. I will give it a try.

Convivial Supper says:

February 15, 2018 at 9:45 am

Semina makes sense. My go-to is brown rice. I stopped cooking my brown rice with the soup, and instead added it pre-cooked to keep the broth clear. I am thinking that pre-cooked steal cut oats would add a similar character.

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1. Tasty Eats Ronit Penso says:
  
  February 15, 2018 at 9:59 am
  
  Steel cut oats will probably be similar to rice. For thickening purposes I’d probably use quick oats.
  
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2. Convivial Supper says:
  
  February 15, 2018 at 11:07 am
  
  That would make a really hearty stew! Oatmeal on a whole different level!
  
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