60. SPLIT-PEA PURÉE.--Dried peas or split peas are extremely high in food value, and their addition to soup stock makes a highly nutritious soup of very delightful flavor. Such a purée served in quantity does nicely for the main dish in a light meal. Instead of the peas, dried beans or lentils may be used if they are preferred.
SPLIT-PEA PURÉE
(
Sufficient to Serve Four
)
- 3/4 c. split peas
- 1 pt. white stock
- 1 tsp. salt
- 1/8 tsp. pepper
- 2 Tb. butter
- 2 Tb. flour
Soak the peas overnight, and cook in sufficient water to cover well until they are soft. When thoroughly soft, drain the water from the peas and put them through a colander. Heat the stock and add to it the pea purée, salt, and pepper. Rub the butter and flour together, moisten with some of the warm liquid, and add to the soup. Cook for a few minutes and serve.
CHOWDERS
61. CLAM CHOWDER.--The flavor of clams, like that of oysters and other kinds of sea food, is offensive to some persons, but where this is not the case, clam chowder is a popular dish of high food value. This kind of soup is much used in localities where clams are plentiful.