Turn the peas into a saucepan; add the liquid, water, and sugar; and cook until very soft. Press the peas through a strainer. Make a White Sauce of the remaining ingredients. Add the strained peas, heat, and serve.
Peas too old to serve as a vegetable may be used for soup. Some of the pods of fresh peas may be cooked with the peas.
CRISP CRACKERS
Spread thin crackers very lightly with butter. Brown in the oven and serve with soup.
QUESTIONS
How should the water boil to prevent dried legumes from breaking (see Cooking Vegetables in Water)?
What is the simplest way of thickening soup, if it is too thin? Too thick?
If a ham bone is cooked with split peas, what ingredient should be omitted in making the soup? Why?
How many persons will these recipes for soup serve?
How many cupfuls in a pound of split peas? What is the cost per pound of split peas? How much does one cupful of split peas increase in bulk by soaking? What quantity of split peas would be equal to a can of peas? What is the cost of a can of peas? How much is saved in making soup by using split peas rather than green peas?