Dissolve nut-milk in little water, cook all ingredients together in double-boiler for 1½ hours, strain and serve.
5.—Pea Soup
4 ozs. pea-flour, 2 potatoes, 1 large onion, 1 tablespoonful gravy essence, 2 quarts water.
Cook potatoes, (not peeled), and onion until soft. Skin and mash potatoes and chop onion. Mix pea-flour into paste with little water. Boil all ingredients together for 20 minutes, then serve.
Lentil and Haricot Soups
These are prepared in the same way as Recipe No. 5 substituting lentil, or haricot flour for pea-flour.
6.—Tomato-Pea Soup
4 ozs. pea-flour, 1 lb. tin tomatoes, 1 chopped leek, 1 quart water.
Mix pea-flour into paste with little water. Boil ingredients together 30 minutes, then serve.
Tomato-Lentil and Tomato-Bean Soups