½ cup chopped onion
2 cans pea soup
1 can boiling water
Fry bacon until very crisp; remove from fat and saute onion until clear. Blend fat and onion into soup. Pour in pan and add boiling water slowly, stirring until smooth. Cook until it bubbles up 2 minutes. Add bacon crumbled into bits. Serve piping hot with TOWN HOUSE CRACKERS topped with Blue cheese and broiled 5 minutes at 350° F.
SOUP’S A MEAL when served with a tasty salad and tempting dessert. A tossed green salad with tomato wedges will complement PEAS PORRIDGE HOT. For the ideal dessert, try Graham Cracker Cake with Pine-Cot topping ([page 33]).
LOBSTER BISQUE
(Yield: 6 servings)
2 cups milk
2 cups light cream
½ can tomato soup