Pea Soup

Ingredients

• 1 can Marrowfat peas
• 2 teaspoons sugar
• 1 pint cold water
• 1 pint milk
• 1 slice onion
• 2 tablespoons butter
• 2 tablespoons flour
• 1 teaspoon salt
• ⅛ teaspoon pepper

Steps

1. Drain peas from their liquor, add sugar and cold water, and simmer twenty minutes. Rub through a sieve, reheat, and thicken with butter and flour cooked together. Scald milk with onion, remove onion, and add milk to pea mixture, season with salt and pepper. Peas too old to serve as a vegetable may be utilized for soups.

More recipes with peas, milk, onion, butter or flour

From The Boston Cooking-School Cook Book by Fannie Merritt Farmer (1910), now in the public domain. Text from Project Gutenberg.