Green Pea Soup
- 1 can marrowfat peas, or
- 1 pt. shelled peas
- 2 teaspoons sugar
- 1 pt. water
- 1 pt. milk
- 1 slice onion
- 2 tablespoons butter
- 2 tablespoons flour
- 11⁄2 teaspoon salt
- 1⁄6 teaspoon pepper
If fresh peas are used take those which are too old to be good to serve as a vegetable. If canned peas are used, drain and rinse them, add the sugar, water, and onion, and, when boiling, put them into a cooker for two hours or more. Rub them through a strainer, add the hot milk and seasoning and bind the soup with the butter and flour, as directed on [page 59].
Bean and pea soups are very nourishing and should not be followed by a rich, hearty meal.
Serves five or six persons.