FRENCH PEA SOUP
Soak one cup of dried peas over night and then in the morning drain and place in a saucepan, adding
Two quarts of water.
Simmer gently until tender and then pass through a sieve and add
Two large onions, grated,
Two tablespoons of parsley, minced fine,
Six whole cloves,
One small bay leaf,
One-half cup of strained canned tomatoes.
Simmer slowly for thirty minutes and then serve with toasted strips of bread.