1 can marrowfat peas, or
1 pt. shelled peas
2 teaspoons sugar
1 pt. water
1 pt. milk
1 slice onion
2 tablespoons butter
2 tablespoons flour
1¹⁄₂ teaspoon salt
¹⁄₆ teaspoon pepper
If fresh peas are used take those which are too old to be good to serve
as a vegetable. If canned peas are used, drain and rinse them, add the
sugar, water, and onion, and, when boiling, put them into a cooker for
two hours or more. Rub them through a strainer, add the hot milk and
seasoning and bind the soup with the butter and flour, as directed on
page 59.
Bean and pea soups are very nourishing and should not be followed by a
rich, hearty meal.
Serves five or six persons.