Perrey in Pesoun (Pea Puree)

Take pesoun and seeth hem fast, and couere hem, til thei berst; thenne take hem vp and cole hem thurgh a cloth. Take oynouns and mynce hem, and seeth hem in the same sewe, and oile therwith; cast therto sugar, salt and safroun, and seeth hem wel therafter, and serue hem forth. (The Forme of Curye.71)

Take peas and boil them covered until they burst, then push them through a strainer. Take onions and mince them, and boil them with the peas, with oil; add sugar, salt and saffron, and boil gently together, and serve them forth.

This is an excellent recipe for any SCA cook’s repertoire. It’s extremely easy, quick, cheap… and tasty. The first time I served this at a feast, I served about 4 kg to around 60 people, and a very small bowl came back to the kitchen (where it got devoured when someone came in asking if there was any of the green stuff left). It’s difficult to believe something so tasty contains so few ingredients. There are other variations of this recipe which contain other spices, eggs or rosewater.

Ingredients

2 L vegetable stock ¼ tsp saffron, steeped in boiling water
1 kg peas (frozen is fine) 1 ½ tbs sugar
2 finely chopped white onions 1 tsp salt
1 ½ tbs oil

Method

  1. Bring the stock to the boil, then add the peas, onion, and sugar, saffron and oil.
  2. Boil gently until the the stock has mostly been absorbed or reduced.
  3. Pour the mix through a food mill (a mouli) and process to a puree; or pulverise in a food processor.
  4. Return to a pot and simmer until warmed through. Season with salt before serving.

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